4 slices bacon
1/2 c. butter
1/2 lb. ham steak, cubed
1 c. fresh mushrooms, sliced
1/2 c. flour
4 c. milk
1/4 tsp. salt
1/8 tsp. pepper
1 c. evaporated milk
16 eggs

Saute bacon. Remove from pan; crumble it and return to pan. Do not drain grease. Add 1/4 cup butter, ham, mushrooms cooked briefly. Sprinkle flour and stir well. Gradually add whole milk and cook until thickened and smooth. Season and pepper and set aside.

Beat evaporated milk and salt and eggs. Scramble in last 1/4 cup butter until semi-firm. In a greased casserole layer half of eggs, half sauce, then eggs, and finish with sauce. May top with mushrooms. MUST refrigerate overnight. Bake at 275 degrees for 1 hour. Can leave in longer if necessary. Serves 12.