Prep time: 10 min | Cook time: 30 min | Ready In: 40 min
1 lb. broccoli
3 tablespoons butter
1 cup onion, chopped
2 tablespoons flour
2 cups half-and-half
1 tablespoon nutritional yeast
1 teaspoon salt
1/8 teaspoon nutmeg
Preheat oven to 350 degrees.
Chop the onion and broccoli into small pieces. In a skillet, melt butter and sauté the onions and broccoli, until tender. Stir in flour. Gradually add 1-1/2 cups of the half-and-half, stirring constantly until mixture thickens.Remove from heat.
In a separate bowl, combine the eggs, nutritional yeast, salt, nutmeg and the remaining half-and-half.
Add the onion and broccoli mix.Grease muffin tins. Spoon approx. 2 tablespoons of the mixture into each tin.
Bake for 30 minutes, until set and slightly browned. Serves 4.