1 lb. bacon
1 dozen eggs
Half and half
1 can cream chicken soup
1 can evaporated milk
1/2 lb. grated cheese

Crisp fry bacon, drain and crumble. Save 2 tablespoons bacon grease. Slightly beat eggs and add 3/4 cup half and half. Cook eggs in bacon grease. Make sauce of cream of chicken soup and 1/2 cup evaporated milk. In a 9 x 13 pan layer eggs, sauce, bacon, and cheese. Bake 250 degrees for 45 to 60 minutes. Can bake night before and heat in the morning.