Made this for a church brunch and had requests for the recipe. It is good hot or room temp! If you are a cheese lover, you will enjoy it. Yum!

I made this for a brunch for just two couples. I actually had a very old recipe card someone gave me back in the 70s and it was pretty much this same recipe, with the exception of a teaspoon of sugar in the eggs. As far as directions on that old recipe card, it mentioned that if you are prepping it the day ahead, to add the flour and baking powder just before cooking, which I did. I put all of the butter and cheeses in the baking dish, mixed the eggs, salt, pepper, tsp of sugar in a separate dish and refrigerated overnight. The hour before I baked it, I whipped the eggs with the flour and baking powder then baked immediately. Oh--also, the temp of the oven on my old recipe was 350°F for 45 minutes--I cooked it closer to 50 then turned the oven off and let it sit another 10 minutes. It puffed up beautifully and it was a HUGE HIT. You won't want to make any other egg dish after this one!!