Breakfast Egg Casserole

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

In a large skillet, cook bacon until crisp. Remove bacon to paper towel to drain; discard all but 1/4 cup drippings. Add beef, mushrooms, flour and pepper to the drippings; cook until thoroughly combined. Gradually add milk; cook and stir until thickened.

Stir in bacon; set aside. In a large bowl, beat eggs, evaporated milk and salt. In another skillet, melt butter, Add eggs; cook and stir gently until eggs are set. Place half of the eggs in a greased 13-in.x 9-in.x 2-in. baking dish; pour half the sauce over the eggs.

Spoon on remaining eggs, then remaining sauce. Cover and bake at 300 degrees for 45-50 minutes or until heated through. Let stand 5 minutes before serving. Makes 12-16 servings.