EGGS:

3 tbsp. butter
1/4 c. onions, chopped
2 c. ham, cubed
12 eggs, beaten
1 jar mushrooms, sliced

TOPPING:

2 c. soft bread crumbs
1/4 c. Parmesan cheese
1/4 c. butter
2 tbsp. parsley

MORNAY SAUCE:

2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
1 bouillon cube (chicken)
1/4 c. Parmesan cheese
1/2 c. Swiss cheese

Melt 3 tablespoons butter in skillet, saute onions, bell peppers. Add ham and eggs, stir until set. Fold in mushrooms. In saucepan melt 2 tablespoons butter, blend in flour and bouillon, gradually add milk, cook until thick. Add Swiss cheese and 1/4 cup Parmesan cheese. Fold scrambled eggs into sauce, then pour into greased 8"x12" casserole. Combine all topping ingredients and sprinkle over eggs. Bake 25 to 30 minutes at 350 degrees. Can be made ahead, cover and refrigerate, then bake.