18 eggs (Eggbeaters may be substituted)
1/4 c. milk
1 can mushroom soup
1/4 lb. grated sharp Cheddar cheese
Paprika
1/8 lb. butter
1/4 c. cooking sherry
Crisp, crumbled bacon

Use a 9x13 inch casserole. Scramble eggs with milk and butter. Heat mushroom soup and wine slowly.

Layer scrambled eggs, spread on soup mixture over eggs, sprinkle on cheese, sprinkle on paprika. Place crumbled bacon as top layer. Refrigerate overnight. Take out of refrigerator and let come to room temperature. Bake 45 minutes at 250 degrees. Serves 8.