2 doz. eggs, whipped slightly
1 tbsp. parsley
14 tsp. milk
Salt & pepper
1 can cream of mushroom soup
10 oz. sour cream
16 slices cooked bacon, crumbled
4 oz. sharp Cheddar cheese
4 oz. jalapeno cheese
Chopped mushrooms
Sliced tomatoes

Scramble eggs with parsley, milk, salt and pepper. Pour into lightly greased 9 x 13 inch pan. Mix mushroom soup and sour cream. Spread over eggs. Spread crumbled cooked bacon over mixture. Grate and mix together the sharp and Cheddar cheese. Sprinkle on top of the crumbled bacon.

Saute mushrooms and tomatoes in butter. Put on top of everything else. Bake at 325 degrees for 30-40 minutes. Set out at room temperature 30 minutes before baking. This can be made a day or even a week before baking it. It can easily feed 10 and leftovers are wonderful heated in the microwave.