Eggs Brunch

Eggs Brunch

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Course: Breakfast
Cuisine: American
Keyword: bacon, egg, mushroom


  • 4 slices bacon (sliced)
  • 1/2 Pound chipped beef (coarsely sliced)
  • 1/4 Cup butter
  • 1 Pound fresh mushrooms (sliced and sauteed)
  • 1/2 Cup flour
  • 1 Quart whole milk
  • 16 eggs
  • 1 Cup evaporated milk
  • 1/4 Tsp. salt
  • 1/4 Cup melted butter
  • Pepper


  • Saute bacon and drain; remove from pan.
  • In the same pan add chipped beef, butter, and 3/4 of the mushrooms.
  • Sprinkle flour and pepper over mixture.
  • Gradually stir in whole milk.
  • Heat mixture, stirring until thick and smooth.
  • Set aside.
  • Combine eggs with salt and evaporated milk and scramble in butter, in a 3-quart casserole dish, alternate layers of eggs and sauce, ending with sauce.
  • Garnish with reserved mushrooms.
  • Refrigerate overnight.
  • Before serving, cover and bake 1-1/2 hours at 275°.


Credit by: Bruce Carlson

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