1 lb. bacon
1 dozen eggs
3/4 c. half and half or evaporated milk
1 sm. can mushrooms
1 c. grated cheddar cheese
1 can cream of mushroom soup
2/3 c. half and half or evaporated milk

Use 1 large frying pan for the entire recipe. Cut and fry the bacon. Drain the fat and set the bacon aside. Scramble the eggs with 3/4 cup half and half. Cook in the same pan.

Place eggs in an ungreased 9x12 pan. Crumble bacon over the eggs. Sprinkle mushrooms and cheese on top. Mix soup with 2/3 cup half and half. Pour soup mixture over all.

Bake uncovered at 350 degrees for 40 minutes. May also be covered with plastic wrap and refrigerated overnight. Remove plastic wrap and bake as above. Serves 8.