Eggsquisite Breakfast Casserole

• 1 pound sliced bacon, diced
• 2 packages (4-1/2 ounces each) sliced dried beef, cut into thin strips
• 1 can (4 ounces) sliced mushrooms
• 1/2 cup all-purpose flour
• 1/8 teaspoon pepper
• 4 cups whole milk
• 16 large eggs
• 1 cup evaporated milk
• 1/4 teaspoon salt
• 1/4 cup butter, cubed
• Chopped fresh parsley, optional

1. In a large skillet, cook bacon until crisp. Remove bacon to paper towel to drain; discard all but 1/4 cup drippings. In the same skillet, add the beef, mushrooms, flour and pepper to the drippings; cook until thoroughly combined. Gradually add milk; cook and stir until thickened. Stir in bacon; set aside.
2. In a large bowl, whisk eggs, evaporated milk and salt. In another large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
3. Place half of the eggs in a greased 13x9-in. baking dish; pour half the sauce over the eggs. Repeat layers. Cover and bake at 350u0b0 for 55-65 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

bacon, beef, mushrooms, allpurpose, pepper, milk, eggs, milk, salt, butter, fresh parsley

Taken from www.tasteofhome.com/recipes/eggsquisite-breakfast-casserole/ (may not work)