1 dozen eggs
1/4 c. butter
1 lb. mushrooms
2 tbsp. butter
6 tbsp. flour
1 pt. half & half
6 tbsp. butter
4 oz. fresh Parmesan
4 oz. Swiss cheese
4 oz. Cheddar cheese
Salt and pepper

EGGS: Break eggs, whisk. Add salt and pepper. Melt 1/4 cup butter over low heat, gently scramble eggs; set aside.

MUSHROOMS: Slice, salt and pepper, saute in 2 tablespoons butter; set aside.

SAUCE: Melt butter, stir in flour, allow to bubble 30 seconds. Salt and pepper, stir in half & half. Whisk over low heat until thickened. Set aside.

CHEESES: Grate cheese. Set aside.

ASSEMBLY: Lightly butter a large casserole dish. Sprinkle with half of Parmesan. Spread thin layer of cream sauce over cheese. Place half of eggs over top, add half of remaining cream sauce to mushrooms, stir. Place mushroom mix on top of eggs. Sprinkle with half of Swiss and Cheddar. Sprinkle with rest of eggs. Top with remaining cream sauce. Sprinkle with remaining cheeses.

Bake at 350 degrees for 20-30 minutes until cheese is bubbly and eggs warm. Serve hot. Can be made up to 2 days ahead and refrigerated.