T's Toddler Bites: Spinach Nuggets

These nuggets are a great way to bring veggies to the table. I really like the Veggie Patch brand nuggets, but at 390mg of sodium per serving and $4.29 per box, I'd rather make a whole bunch from scratch and freeze them. Gather up ingredients

Defrost/drain spinach and cook over medium heat. Then add the eggs and about 1 c of your favorite cheese. I like a 2% Colby jack and Parmesan combo. After you stir in the eggs and cheese, remove the saucepan from the heat to avoid "cooking" the eggs.Add about 1 cup plus a couple of Tbsp. of whole wheat breadcrumbs (I like Ian's) and seasoning (garlic powder, dried herbs, etc.) and stir. The mixture should be pretty thick. (see below)

I like to use a mini muffin pan, it's easier than forming each nugget individually.

Bake at 375 for about 22 minutes or until they look like this: You can serve them plain or with your condiment of choice. T likes them right out of the oven! One batch makes about 34 nuggets. Freeze the extra and enjoy anytime!