1 (10 oz.) box frozen spinach
1 stick butter, divided
1 med. onion, chopped
4 tbsp. flour
1 c. milk
1 tsp. sugar
Salt & pepper to taste
3/4 c. chopped fresh mushrooms
4 eggs
1 c. chopped, cooked bacon
Grated cheddar cheese for top

Cook spinach according to package directions and drain thoroughly. In medium saucepan, melt 1/2 stick butter. Add 1/4 of the chopped onion and saute until translucent. Stir in flour and cook to a paste. Gradually add milk, stirring constantly, until a thick sauce forms. Add sugar, salt and pepper. Mix sauce with spinach and set aside.

In a skillet, melt remaining butter. Add remaining onion and saute until translucent. Add mushrooms and saute about a minute. Add eggs, then bacon, stirring to scramble the eggs as they cook. Stir scrambled egg mixture into spinach mixture. Transfer to ovenproof casserole dish. Sprinkle top with grated cheddar. Run under broiler until cheese melts. Serve hot.