Prepare Creamy Wild Rice Soup Mix as directed with water; set aside. Beat eggs with half and half. Heat butter in heavy skillet; pour in egg mixture. Reduce heat as mixture begins to set, lift cooked portions with spatula to allow uncooked portions to flow to the bottom. Cook until well scrambled but still moist. Spoon into buttered, large shallow casserole. Combine soup with cheese and spoon over eggs. Sprinkle bacon on top. Refrigerate, covered, overnight. Bake at 325°, uncovered, about 60 minutes. 8-10 servings.