18 eggs
1 c. + 2 tbsp. milk
3 tbsp. butter
1 (10 oz.) can cream of mushroom soup
2 (3 oz.) jars mushrooms, drained
5 oz. shredded cheddar cheese (1 1/2 c.)
8 slices bacon, fried crisp & crumbled

Beat eggs and milk together, scramble in butter (don't over scramble). Put eggs in casserole, pour on soup, mushrooms and cheese. Top with bacon. Bake at 250 degrees for 45 to 60 minutes. TIP: Can be prepared ahead of time and refrigerated. Then bake 1 1/2 hours. If refrigerated, bake part of time with foil.