This may be put together the day before needed, refrigerated, then baked according to directions.

SAUCE:

8 to 10 slices bacon
1 (2 1/2 oz.) chipped beef, chopped
1/4 c. unsalted butter
1 lb. mushrooms, sliced or 2 (4 oz.) cans, sliced
1/2 c. flour
1/8 tsp. white pepper
1 qt. milk

Fry or microwave bacon to crisp. Chop fine. Saute chipped beef and 3/4 of the mushrooms in butter. Sprinkle flour over beef-mushrooms in butter, mix and cook to make a roux. Gradually stir in milk. Cook, stirring constantly until sauce is thickened and smooth. Add bacon and set aside. Saute the remaining mushrooms for garnish.

SCRAMBLED EGGS:

16 eggs
1 c. evaporated milk
1/4 c. butter, melted

Combine eggs and milk and beat slightly. Scramble in butter in a large skillet. Assemble in a 2 to 2 1/2 quart greased casserole. Put thin layer of sauce in bottom of casserole, then put in four more layers--alternate eggs and sauce, ending with sauce. Garnish with reserved mushrooms. Cover and bake in 275 degree oven for 1 hour. Serves 10-12.