8 slices bacon
2 eggs
2 cups milk
1/4 cup white sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
3 slices Italian bread
2 eggs, beaten
3 (8 ounce) cans tomato soup
1/4 cup white sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon butter
1 1/4 cups sliced fresh mushrooms
2 tablespoons butter
2 onions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place eggs in a large bowl. Stir in milk, sugar, vanilla extract, nutmeg, bread and eggs; mix well. Mix together with 1 1/2 teaspoons vanilla extract.
Stir tomato soup and white sugar into egg mixture; stir until well combined. Stir tomato soup mixture into tomato soup mixture. Season with salt and pepper. Fold over and pour mixture into the skillet. Cover and allow to cook 45 minutes.
While the burger is cooking, whisk together the tomato soup and tomato soup mixture. Stir in mushrooms, onions and add to the soup mixture. Cook 30 minutes, stirring occasionally. Transfer to a large serving bowl. Serve immediately.