6 tbsp. butter
6 tbsp. flour
3 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. sliced mushrooms
1/4 c. lemon juice
12 eggs
1/2 c. milk
2 tbsp. butter
1/2 lb. cooked & crumbled bacon
1/2 lb. grated cheddar cheese

Melt 6 tablespoons butter. Blend in flour until smooth. Slowly add 3 cups milk. Simmer and stir constantly until thickened and smooth. Season with salt and pepper. Saute mushrooms in lemon juice. Beat eggs with milk. Melt remaining butter in skillet and pour in eggs, stirring over medium heat until tender. In greased large and shallow casserole combine cheese, mushrooms, bacon, eggs and sauce until blended. Bake in preheated 325 degree oven for 30 minutes. Can be made a day ahead and kept in refrigerator.