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Ingredients:
1 lb. sliced bacon, diced
1/2 lb. sliced dried beef, cut into small pieces
1-4 oz can sliced mushrooms, drained
1/8 tsp pepper
1/2 cup flour
4 cups milk
16 eggs
1 cup evaporated milk
1/4 tsp salt
1/4 cup butter
In large skillet, saute bacon until teder and crisp. Remove bacon and drain; discard all but 1/4 cup drippings. Add beef, mushrooms, and pepper; sprinkle on the flour. Stir until thouroughly combined. Gradually add milk; cook over low heat, stirring contantly until thickened. Stir in bacon; set aside. In large bowl, beat eggs slightly, add evaporated milk and salt. In another skillet melt butter. Add eggs. Cook and stir gently over medium heat until eggs are set. Place 1/2 of the eggs in a 9x13 dish; pour 1/2 the sauce over eggs. Spoon on remaining eggs, then remaining sauce. This can be refrigerated over night. Cover and bake at 300 degrees F for 40-50 minutes before serving. (If refrigerated, bake 1 hour). Garnish with parsley.
Makes 12-16 servings.
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