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EGGS FOR BRUNCH 1 doz. eggs, scrambled and cooked 1 lb. bacon, diced, cooked and drained 8 oz. shredded Colby or Cheddar cheese 1 (8 oz.) can mushrooms, drained 1 can cream of chicken soup 2/3 c. half and half (or evaporated milk) In a 9 x 13-inch casserole, layer the eggs (crumbled), bacon, mushrooms and cheese. This much can be made a day ahead. Cover and refrigerate. When ready to bake, mix: 1 can cream of chicken soup and 2/3 cup half and half (or evaporated milk). Pour over layered casserole. Bake at 325 degrees for 40 minutes. Can be held warm for 2 hours and still taste yummy. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!