18 eggs
1 c. plus 2 tbsp. half and half
3 tbsp. butter
1 (10 1/2 oz.) can mushroom soup
1 (6 oz.) can sliced mushrooms (drained)
1 1/4 c. shredded Cheddar cheese
3 to 4 slices bacon, crisply fried and crumbled

Combine eggs and half and half. Beat. Scramble lightly in butter in large skillet. Put eggs in large, shallow casserole or pan. Pour on soup, mushrooms and cheese. Top with bacon. Bake at 250 degrees for 45 to 60 minutes (this can be made the night before and refrigerated before baking. If so, bake 1 1/2 hours.) Serves 10 to 12.