2 doz. eggs
1 c. milk
1/4 lb. butter
1/2 lb. bacon, fried crisp and crumbled
2 cans cream of mushroom soup
1/4 c. sherry
1/2 lb. grated Cheddar cheese

Mix eggs and milk, scramble in butter. Blend mushroom soup with sherry. Butter casserole. After eggs are scrambled, add crumbled bacon and grated cheese to eggs, mix just enough to combine. Put mixture into buttered casserole. Pour mushroom soup mixture over eggs. Let stand overnight. Bake at 250 for 50 minutes. Serves 12.