Steam the broccoli, either in a microwave steamer or tip the florets in boiling water for 3-4 minutes. Once done, cut in small pieces, drizzle with Olive oil and season with salt and pepper, mix to combine and set aside.
Combine egg, cream cheese in a bowl and mix well. Add the cheddar cheese and seasoned broccoli and stir to mix.
The mixture will become lumpy immediately. Lightly grease two ramekins (I used a muffin pan) and spoon in the mixture. Bake in the pre-heated oven 200 C (400 F) for 20 minutes, until well-risen and golden brown from the top with little green bits peeping out from the cheesy cup.
If baking in a muffin pan, loosen the edges and let sit in the pan for 10 minutes before taking them out. If baking in a ramekin, you can let them be or tip them out same as in the muffin pan.
Can be made ahead and slightly warmed before eating. Can be stored in the refrigerator for 3-4 days.