3 dozen eggs
1/4 c. milk
1 pkg. chipped beef
2 cans cream of mushroom soup
1 lb. fresh mushrooms or 3 (4 oz.) cans
1/4 lb. American cheese
Paprika

Beat eggs, 1 dozen at a time, in large mixing bowl. Slowly add 1/4 cup of milk and chipped beef. Transfer to large deep skillet and scramble egg mixture until soft; set aside.

In large saucepan heat cream of mushroom soup and mushrooms. Add diced cheese and stir until melted. Allow to cool.

Grease 13"x9"x2" baking dish and turn egg mixture into bottom. Cover eggs with soup mixture. Sprinkle with paprika as desired. Cover dish and refrigerate overnight. One hour before serving, remove from refrigerator. Bake, covered with foil at 250 degrees for 40 minutes and uncovered for 10 minutes.