4 slices bacon
4 stalks green onions, — sliced thin
1 pound fresh mushrooms, — sliced
salt and pepper — to taste 1/4 teaspoon celery salt
2 1/2 cups shredded Monterey jack cheese
8 large eggs, — well beaten
1 cup milk
Cook bacon crisp; drain and crumble. Reserve bacon drippings to saute onions, then mushrooms. In a large mixing bowl, combine bacon, onions, mushrooms, seasonings, cheese, eggs and milk. Pour into a greased 2 quart casserole. Bake, uncovered, at 350?F for 45 to 50 minutes.