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

Beat eggs and milk together; scramble in butter in large skillet. Put scrambled eggs in a 3 quart shallow casserole. Pour on soup, mushrooms and cheese; top with bacon. Bake 250 degrees for 45 to 60 minutes. TIP: This can be held in oven for an additional 30 to 45 minutes. Can be prepared ahead of time and refrigerated before baking. If refrigerated bake 1 1/2 hours. (May be halved or doubled successfully.)