Egg Brunch

• 4 slices bacon, diced
• 1/2 lb. chipped beef, coarsely shredded
• 1/4 c. butter
• 1 or 2 (4 oz.) cans sliced mushrooms
• 1/2 c. flour
• 1 qt. milk
• pepper to taste
• 16 eggs
• 1/4 tsp. salt
• 1 c. evaporated milk
• 1/4 c. butter, melted

1. Saute bacon.
2. Remove pan from heat. Add chipped beef, butter and 3/4 of the mushrooms (reserve remaining mushrooms for garnish). Mix well. Sprinkle flour and pepper over bacon and mushroom mixture. Gradually stir in milk.
3. Cook until sauce is thickened and smooth, stirring constantly.
4. Set aside.
5. Combine eggs, salt and milk. Scramble in skillet with butter. Alternate 4 layers, two of scrambled eggs and 2 of sauce, ending with sauce in a large casserole dish. Garnish with reserved mushrooms.
6. Cover casserole and bake in a slow oven at 275u0b0 for 1 hour.

bacon, chipped beef, butter, mushrooms, flour, milk, pepper, eggs, salt, milk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=709455 (may not work)