Golden Eggs

• 18 eggs
• 1 c. half and half
• 3 Tbsp. butter
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (4 oz.) can mushroom stems and pieces, drained
• 1 (4 oz.) pkg. shredded Cheddar cheese
• 5 slices bacon

1. Beat eggs with half and half.
2. Heat butter in heavy skillet. Pour in egg mixture.
3. Reduce heat and as mixture begins to set, lift cooked portions with spatula to allow uncooked portions to flow to bottom.
4. Cook until thickened but still moist.
5. Spoon into buttered 2-quart shallow casserole.
6. Combine next 3 ingredients. Spoon over eggs.
7. Dice bacon.
8. Fry until crisp; drain.
9. Sprinkle over soup mixture.
10. Cover and refrigerate.
11. Bake in 250u0b0 oven, uncovered until heated through (75 to 90 minutes).
12. Serves 8 to 10.
13. Can be held up to 1/2 hour in oven without becoming tough.

eggs, butter, cream of mushroom soup, mushroom stems, cheddar cheese, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164883 (may not work)