The sister-in-law of Epicurious member Connie Sainato of Smyrna, Delaware, introduced her to these eggs at a holiday brunch. They most closely resemble a baked frittata, but what makes the recipe a winner is that you can completely prep it the night before. “Since I am not a morning person, I always make at night and bake in morning,” Sainato says. She suggests using only nutty Gruyère in this, as it melts beautifully, but in a pinch you can use whatever Swiss you have on hand.

　　

Ingredients

Makes 8 servings

　　2 cups coarsely grated Gruyère cheese (about 8 ounces)

　　4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces

　　1 cup heavy cream

　　1 1/2 teaspoons dry mustard

　　1/2 teaspoon kosher salt

　　1/8 teaspoon freshly ground black pepper

　　12 large eggs, lightly beaten

　　

Step 1

Position a rack in the middle of the oven and preheat the oven to 325°F. Butter a 9 by 13-inch glass baking dish.

　　

Step 2

Spread the grated cheese evenly over the bottom of the prepared dish, then dot evenly with the butter pieces.

　　

Step 3

In a small bowl, whisk together the cream, dry mustard, salt, and black pepper. Pour half the cream mixture over the cheese. Pour the eggs over the cream mixture, then top with the remaining cream mixture.

　　

Step 4

Bake until the eggs are set, about 35 minutes. Transfer to a rack to cool slightly, about 3 minutes, then cut and serve.

　　

Do ahead

Step 5

The UNBAKED CASSEROLE can be made ahead and refrigerated, covered, overnight. Reheat in a warm oven.

　　The Epicurious Cookbook