3 tbsp. butter
1/4 c. onion, chopped
1/4 c. green pepper, chopped
2 c. cubed, cooked ham
12 eggs, beaten
4 1/2 oz. sliced mushrooms, drained
2 tbsp. butter
2 tbsp. flour
1 tsp. instant chicken bouillon
1 1/2 c. milk
2 oz. Swiss cheese, shredded
1/4 c. grated Parmesan cheese
2 c. soft bread crumbs
1/4 c. grated Parmesan cheese
1/4 c. butter, melted
2 tbsp. parsley, chopped

Heat oven to 350 degrees. Grease a 12 x 8 baking dish. In large skillet, melt 3 tablespoons butter; saute onion and green pepper in butter until onion is crisp tender. Add ham and eggs; stir just until eggs are set. Fold in mushrooms. In medium saucepan, melt 2 tablespoons butter. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese and 1/4 cup Parmesan cheese; stir until smooth. Fold scrambled eggs into sauce. Pour into prepared pan. combine bread crumbs, 1/4 cup Parmesan cheese, 1/4 cup butter and parsley; sprinkle over eggs. Bake for 25 to 30 minutes or until light golden brown. To make ahead, prepare, cover, and refrigerate up to 3 hours before baking. Bake as directed.