Fry 3/4 pound bacon. Drain, crumble and set aside.

Melt 1 cup butter. Frizzle 1/2 pound dried beef in the butter, add 1 small can mushrooms, sliced. Stir in 1/2 cup flour and cook briefly. Gradually add 1 quart milk to make a thick sauce.

Scramble 16 eggs with 3/4 cup milk.

To assemble, layer eggs, dried beef mixture and bacon. Make 2 layers. Bake at 275 degrees for 1 hour until hot and bubbly. May be made the day ahead and kept in the refrigerator. Great with muffins and fruit salad for brunch.