Cheese & Broccoli & Cheese & Bacon! Bake

So here is the tale of my weekend.

So this random flooring guy comes over to our house, you know so we can look at new flooring for our pad. As he brought in sample upon sample of tiles and wood a funny thing happened, I got the fever. What fever you may ask, well let me tell you.







Here are variations of “the fever” :

“OMG I want to replace everything in my house right now fever.”

“I don’t care how much debt I go into I must have this to make me happy with my life fever”

“All I have to do is work 9,242 hours of overtime to make this work fever, totally possible”







Ever had a fever like that? My guess is yes…if not please just let me think I’m not the only one because my feelings would totally get hurt and that is NOT cool.

So what happened after I realized I had the fever? Yep you guessed it, I sent the guy packing. I sent him packing so he could coordinate the installation of all my new flooring.

Now for something that if you dropped on your floor you would still eat the whole thing!







INGREDIENTS
Delightfully borrowed from Simply Recipes
{Printable Recipe}

• 2 pounds broccoli, stems removed,large florets cut, yielding about 8 cups of broccoli florets
• Salt for blanching water
• 3 strips of thick-cut bacon , diced
• 1/3 cup all purpose flour
• 5 eggs, beaten
• 1/2 cup cream
• 1 cup whole milk
• black pepper
• 1/2 teaspoon salt
• 2 teaspoons Dijon mustard
• 8 ounces sharp cheddar cheese, grated






DIRECTIONS


Bring a large pot of salted water to a boil. Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.







Cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.







Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, 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 parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese 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 for 25-40 minutes, or until set.

This is just so decadent and wonderful, I highly recommend this dish. My family devoured it!