Allow 2 muffins per serving. Recipe can be doubled.
1 c. cooked tiny broccoli florets*
Pinch kosher salt
Freshly cracked black pepper
2/3 c. heavy cream
3 eggs
1 egg yolk
1/2 c. grated Swiss cheese (or your favorite cheese)
*You can also add little bits of ham, mushrooms, or sausage in with the broccoli.
Preheat the oven to 315 degrees F. Spray 6 cups of a muffin tin lightly with nonstick cooking spray. If you add more stir-ins, increase number to 7 cups.
In large bowl, lightly whisk cream, whole eggs and yolk.
Season with salt and freshly cracked pepper.
Add 2 tablespoon of the vegetable filling to each muffin cup.
Sprinkle on a layer of grated cheese,
Pour the egg custard mixture evenly among the muffin cups.
Bake until toothpick comes out clean, with no wet custard clinging to it, about 25 minutes.
If necessary, bake in additional 5-minute increments. The tops should be golden brown.
Adapted from Geoffrey Zakarian
