2 tablespoons butter
8 eggs, beaten
½ cup evaporated milk
½ lb. bacon, cooked crisp and crumbled
1 (10 ¾-oz.) can cream of mushroom soup
½ cup milk
1 (2 ½-oz.) can sliced mushrooms, drained
¼ teaspoon pepper
Snipped fresh parsley (optional)
Melt butter in large skillet.
Combine eggs and evaporated milk; add to skillet and cook over medium heat, stirring occasionally, until thickened but still moist.
Remove from heat and stir in bacon.
Combine soup, milk, mushrooms and pepper; stir until smooth.
In a lightly greased 2-quart oblong or 8-inch square baking dish, layer half of egg mixture and half of sauce.
Repeat layers with remaining eggs and sauce.
Cover and chill 8 hours or overnight.
Remove from refrigerator and let stand at room temperature for 30 minutes.
Cook according to your Advantium model's cooking settings or until thoroughly heated.
Sprinkle with parsley, if desired.
Make this tasty egg casserole a day ahead and invite friends over for an easy-to-do-brunch. They will enjoy a menu of cranberry juice, Saucy Scrambled Egg Casserole, cinnamon-nut muffins and baked fruit compote.