Part 1:

8 oz. sliced fresh mushrooms
1/2 lb. chopped smoked beef (Buddig)
1/4 c. butter
4 slices diced bacon
1/2 c. flour
Pepper to taste
Qt. half and half

Fry bacon until crisp; drain grease. Add chopped beef, butter, and mushrooms to the bacon and mix. Sprinkle flour and pepper on top of this. Slowly stir in half and half. Stir until thickened; set aside.

Part 2:

24 eggs
3/4 tsp. salt
1 c. evaporated milk
1/4 c. melted butter

Beat all of Part 2 ingredients together. Cook until scrambled. Layer scrambled eggs in 9x13 inch pan. Pour cream sauce over eggs. Cover and refrigerate. Heat covered until bubbly about 1 hour in 275 degree oven. Make this the day before. Serves 12-14 people.