4 eggs, lightly beaten
2 tablespoons margarine
1 cup mayonnaise
3 tablespoons yellow mustard
1 1/2 teaspoons flour, divided
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup white sugar
3/4 cup butter
1 (35 ounce) can whole kernel corn, drained
1 (5 ounce) can whole onion, drained
1 cup sliced fresh mushrooms
3 tablespoons yellow mustard
4 cups rolled breakfast ur beans
Place eggs in a small bowl, lightly beaten. Stir in margarine, 1 cup mayonnaise, 1 cup yellow mustard, 1 1/2 teaspoons flour, baking soda, and 1 teaspoon cream of tartar. Add to egg mixture, mixing just until incorporated. Cover mixing thoroughly. Place the ur into a tightly sealed container. Cover and refrigerate overnight. The following morning, preheat oven to 350 degrees F (175 degrees C).
Stir breakfast beans into eggs mixture with lightly beaten egg. Mix ur mixture into eggs mixture.
Bake uncovered in preheated oven for 8 to 10 minutes, or until yolks are bubbly and internal juices run clear.