Creamy Egg Brunch Dish

In a large frying pan, saute cut bacon. Add cut dried beef, 1-1/2 cans mushrooms and 1/4 cup margarine. When margarine sizzles, add flour, stirring until blended. Add milk, stirring until sauce is smooth and thick. Set aside. In a medium bowl, beat eggs with salt and evaporated milk. In another large frying pan melt margarine; when margarine sizzles, add eggs and scramble, keeping eggs creamy rather than dry. Butter a 13 x 9 x 2-inch pan. Pour enough sauce in pan to cover the bottom. Layer as follows: scrambled eggs, sauce, eggs, sauce and garnish top with remaining 1-1/2 cans mushrooms. Bake 1 hour at 275F., or refrigerate 24 hours, bring to room temperature and bake.