Bacon and Egg Casserole

By dhoffmanlatter

Ingredients

• 1/2 cdcup butter
• 8 oz fresh sliced mushrooms
• 1/2 lb sliced bacon, diced
• 1/2 cup flour
• salt and pepper
• 1 qt milk
• 12 large eggs. beaten
• 3/4 cup half and half

Preparation

Step 1

preheat oven to 350 degrees

butter 9 inch glass souffle dish

saute mushrooms in butter till lightly browned about 3 minutes

cook bacon and drain.

add 4 T of butter and heat till foaming. still in cooked bacon and 3/4 of the mushrooms. sprinkle in flour, salt and pepper. still well.

gradually add in milk and stir till thick. (about 20 minutes)

remove from heat, cover and set aside.

melt 2 T of butter in separate skills over medium low heat.

place eggs, cream, and 1/4 t of salt in bowl and beat till frothy.

pour into hot skillet with butter and cook till softly scrambled.

in buttered souffle dish alternately layer eggs and bacon filled white sauce ending with sauce.

top with remaining mushrooms and reserved bacon.

bake uncovered for 15-20 minutes.