Eggsquisite Breakfast Casserole

Prep    20 minutes     Bake   45 minutes    12 to 16 servings

1        pound sliced bacon , diced
2        packages (4 1/2 ounces each) sliced dried beef  , cut into thin strips
1        can (4-1/2 ounces) sliced mushrooms
1/2     cup all-purpose flour
1/8     teaspoon pepper
4        cups milk
16      eggs
1        cup evaporated  milk
1/4     cup butter , cubed
          Chopped fresh parsley ,  optional

1)       In a large skillet , cook bacon  over medium heat until crisp . Using  a slotted spoon  , remove bacon   to paper towels  ; drain , reserving 1/4 cup drippings . In the same skillet , combine the beef  , mushrooms  , flour , pepper and reserved  drippings until thoroughly combine  . Gradually add milk . Bring to a boil  ; cook  and stir  for 2 minutes  or until  thichened  . Stir in bacon ; set aside .
2)       In a large bowl , whisk eggs , evaporated milk  and salt  . In another skillet  , heat butter  until hot  . Add egg mixture  ; cook and stir over  medium heat  until eggs are completely set.
3)       Place half of the eggs  in a greased  13-inchx9-inch baking dish  ; pour half the sauce over the eggs  . Repeat layers . Cover  and bake  at 300* for 45 to 50 minutes  or until heated through . let stand  for 5 minutes  before  serving .
The creamy , warm sauce  tastes  especially good on cold  mornings .
You can also serve it at brunch .