18 eggs
1 lb. bacon, cooked and crumbled
8 oz. Cheddar cheese, grated
1 c. half & half
3 tbsp. butter
1 can cream of mushroom soup
1 (4 oz.) can mushrooms

Beat eggs with half & half. Heat butter in heavy skillet. Pour in egg mixture and reduce heat. Cook until thickened, but still moist like scrambled. Spoon into 9x13 inch pan. Add soups and sprinkle cheese over eggs, then crumbled bacon. Cover and refrigerate overnight. Bake at 250 degrees uncovered for 75 to 90 minutes.