SAUCE:

4 slices bacon
1/2 lb. chopped beef, coarsely shredded
1/4 c. butter
2 cans sliced mushrooms
1/2 c. flour
1 qt. milk

SCRAMBLED EGGS:

16 eggs
3/4 tsp. salt
1 c. evaporated milk
1/4 c. melted butter

Fry bacon until crisp. Remove from flame and add the chopped beef, butter and mushrooms and mix well. Sprinkle 1/2 cup of flour over mixture and gradually stir in 1 quart of milk and cook, stirring until thickened.

Combine the eggs with the salt, evaporated milk and melted butter. In a very large skillet, melt an additional 1/4 cup butter and scrambled eggs. Be sure to keep eggs moist.

In a 9"x13" shallow baking dish alternate layers of eggs and sauce. Cover with tin foil and refrigerate overnight. To serve, heat, covered at 225 degrees for 1 hour. This also can be frozen. I serve pork sausage with this and toast.