This week’s recipe comes from Innkeeper Bonnie’s friend Evonne Freeman.

Bacon Breakfast Casserole 

1 lb. bacon
16 eggs
1 cup milk
1 can cream of mushroom soup
1 can sliced mushroom (stems and pieces)
2 cups shredded cheddar cheese

Directions: Cut up bacon and fry until crisp. Drain. Beat eggs and milk together and then scramble the eggs. Layer cooked eggs, bacon, mushrooms, mushroom soup and cheese. Bake at 350° (preheated) for 45 minutes in greased covered casserole dish. I remove the cover for the last 10 minutes for it to be lightly browned. This can be prepared the day before and refrigerated overnight.