From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 4 slices bacon, diced
  • 8 ounces dried beef, cut into bite-sized pieces
  • 1 eight-ounce can mushroom caps, drained
  • 8 tablespoons butter or margarine, divided
  • 1/2 cup all-purpose flour
  • 1 quart milk
  • Pepper, to taste
  • 16 eggs
  • 1/4 teaspoon salt
  • 1 cup evaporated milk

Preheat oven to 275 degrees.  Saute bacon until crisp, but do not drain grease.  Add dried beef, mushroom caps, and four tablespoons butter.  Stir in flour, milk, and pepper, cooking until thickened and smooth.  Set aside.  Combine eggs, salt, and evaporated milk; beat well.  In a large, heavy pan, scramble eggs in four tablespoons melted butter.  Layer one-third reserved sauce and one-half scrambled eggs in buttered, round two-quart casserole.  Repeat once and top with remaining one-third sauce.  Bake covered for one hour.


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