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° for 45-50 minutes or until heated through.
Let stand 5 minutes before serving.
Garnish with parsley if desired.