3 slices bacon, reserve drippings
1/4 c. butter
1 (8 oz.) can mushrooms
1/2 c. flour
1 qt. milk
Salt & pepper
2 jars dried beef, cut up
1 c. ham, diced
16 eggs
1/4 c. butter
1 c. canned milk
1/4 tsp. salt

Fry bacon and reserve drippings. Add to drippings 1/4 cup butter. Melt butter and saute mushrooms. Add flour, milk and salt and pepper to taste. Add to sauce dried beef and ham. Set sauce aside. Scramble the 16 eggs with 1/4 cup butter, canned milk and 1/4 teaspoon salt until just soft. Layer in a buttered 2 quart casserole sauce, eggs, then cover with rest of sauce. Refrigerate overnight. Take out of the refrigerator 1 hour before cooking. Bake 1 hour at 300 degrees.