Mini Broccoli Cheese Casseroles
Adapted from Simply Recipes
These call for bacon. As much as it hurts my soul to admit, the bacon did not add to my enjoyment.
2 parboiled broccoli crowns, chopped relatively finely
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup cream
1 cup milk
2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
1/2 teaspoon salt
2 teaspoons Dijon mustard
8 ounces cheddar cheese, grated (You won't use all of this)
Grease your muffin tin.
Whisk the eggs into the flour, then whisk in the cream and milk.
Add the black pepper (more or less to taste), salt, and mustard.
Mix in about a third of the cheese.
Place the broccoli in the muffin tin, layering with cheese, until the wells are almost full.
Pour the dairy and egg mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies.
Sprinkle the casserole with the remaining cheese.
Bake at 425°F for 25-40 minutes, or until set.