Egg Brunch

Name: Egg Brunch
Ingredients: 16 eggs; 1 teaspoon salt; 1 cup evaporated milk; 1 cup butter melted; 4 bacon slcs, diced; 1 pound chipped beef shredded; 1 cup butter; 8 ounces sliced mushrooms drained; 1 cup flour; pepper to taste; 1 quart milk

11 ingredients

2 steps

Ingredients

16 eggs
1 teaspoon salt
1 cup evaporated milk
1 cup butter melted
4 bacon slcs, diced
1 pound chipped beef shredded
1 cup butter
8 ounces sliced mushrooms drained
1 cup flour
pepper to taste
1 quart milk

Directions

1

Saute bacon. Remove pan from heat and drain grease. Add chipped beef, butter and mushrooms to pan with bacon. Sprinkle flour and pepper over mixture. Gradually stir in milk. Cook until sauce is thickened and smooth.
2

Stir constantly. Set aside. Combine eggs with salt and milk. Scramble in butter in a large skillet. In a 9x13 casserole dish, alternate layers of 1/2 eggs, 1/2 sauce, 1/2 eggs, 1/2 sauce. Cover with foil or casserole lid and bake at 275 for 1 hour.