8 slices bacon
4 tbsp. butter
2 (3 oz.) pkgs. chipped beef, coarsely shredded
1/2 lb. fresh mushrooms, sliced and lightly seasoned in butter
1/2 c. all-purpose flour
1/4 tsp. pepper
1 qt. milk
12 eggs, lightly beaten
1/4 tsp. salt
3/4 c. milk or Half and Half
4 tbsp. butter, melted

Preheat oven to 350 degrees. Butter 9 inch souffle dish. Cook bacon and drain. Wipe skillet clean and add butter, chipped beef and 3/4 of the mushrooms. Mix well and sprinkle with flour and pepper. Gradually stir in milk and cook, stirring until mixture is thickened and smooth. Cover and set aside.

Combine eggs, salt and 3/4 cup milk. Cook in butter until softly scrambled; do not overcook or eggs will be dry. In the prepared souffle dish, layer eggs and sauce twice, ending with sauce. Garnish with remaining mushrooms and bake 15-20 minutes. Super with Blueberry Coffee Cake - especially fun on Christmas morning.