Egg Brunch - cooking recipe

Ingredients

4 slices bacon, diced
1/2 lb. chipped beef, coarsely shredded
1/4 c. butter
1 or 2 (4 oz.) cans sliced mushrooms
1/2 c. flour
1 qt. milk
pepper to taste
16 eggs
1/4 tsp. salt
1 c. evaporated milk
1/4 c. butter, melted

Preparation

Saute bacon.
Remove pan from heat. Add chipped beef, butter and 3/4 of the mushrooms (reserve remaining mushrooms for garnish). Mix well. Sprinkle flour and pepper over bacon and mushroom mixture. Gradually stir in milk.
Cook until sauce is thickened and smooth, stirring constantly.
Set aside.
Combine eggs, salt and milk. Scramble in skillet with butter. Alternate 4 layers, two of scrambled eggs and 2 of sauce, ending with sauce in a large casserole dish. Garnish with reserved mushrooms.
Cover casserole and bake in a slow oven at 275\u00b0 for 1 hour.