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

Beat eggs and half & half together. Scramble over medium heat in butter in large skillet. Put scrambled eggs in 3 quart shallow casserole, which has been sprayed with non-stick coating (Pam).

Spread cream of mushroom soup over scrambled eggs. Place sliced mushrooms over soup. Sprinkle shredded cheese over mushrooms. Top with crumbled bacon. Bake at 250 degrees for 45-60 minutes (until heated through).

This is a very versatile recipe, can be halved or doubled successfully. Can be prepared the day before and refrigerated. Then bake for 1 1/2 hours. Can be held in oven for 30-45 minutes without becoming tough. A very popular brunch recipe. Good served with hot fruit compote and fresh bread or cinnamon rolls.