Egg Brunch

Name: Egg Brunch
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

11 ingredients

6 steps

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

Directions

1

Saute bacon.
2

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.
3

Cook until sauce is thickened and smooth, stirring constantly.
4

Set aside.
5

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.
6

Cover casserole and bake in a slow oven at 275° for 1 hour.