1/2 c. coarsely chopped green pepper
1/4 c. chopped onion
2 tbsp. butter
1 c. chopped, cooked ham
1 (10 1/2 oz.) can cream of mushroom soup
6 eggs, slightly beaten
Dash of pepper
12 slices toasted bread

Cook green pepper and onion in butter until tender. Add ham. Cook until lightly browned. Blend soup, eggs, and pepper. Add to ham mixture. Cook over low heat, stirring occasionally, until eggs are set. Serve over toast. 6 servings.