1/2 med. chopped onion
4 oz. can mushrooms, drained
2 doz. eggs
1 c. cream of chicken soup
1 tsp. salt
Bacon, fried until crisp
1/2 c. green pepper, chopped
1/4 c. butter
1/2 c. milk
3/4 c. cubed Velveeta cheese
1/2 tsp. pepper

Saute onions, green pepper, mushrooms and butter. Remove from stove. Beat eggs until frothy and add milk. Add sauteed mix. Put back in skillet. Scramble (do not over cook - should be moist). Stir in soup, cheese, salt and pepper. Pour into buttered casserole. Garnish with crumbled crisp fried bacon. Bake at 325 for 45 minutes.