18 eggs
1 c. plus 1 tbsp. half & half
3 tbsp. butter
1 (10 3/4 oz.) can condensed cream of mushroom soup
2 (3 oz.) jars sliced mushrooms, drained
5 oz. (about 11 1/4 cup) shredded sharp Cheddar cheese
8 to 10 slices crisp fried bacon, crumbled

Beat eggs and half and half together and scramble in butter in a large skillet. Remove from heat. Add mushroom soup, mushrooms and cheese. Pour into a greased 3 quart shallow casserole or baking dish. Top with bacon. Bake at 250 degrees 1 hour. Serve with hot rolls and fresh fruit.