Egg Casserole - cooking recipe

Ingredients

1 doz. eggs
1 pt. half and half
1 lb. bacon, fried and drained
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) can mushrooms, drained
1 (8 oz.) pkg. Cheddar cheese, shredded
green or red pepper (optional)
onion (optional)

Preparation

In large skillet, scramble eggs with 3/4 cup half and half. Do not add salt.
Set aside.
In small mixing bowl, blend chicken soup with 2/3 cup half and half.
Set aside.