EGGS:

3 tbsp. butter
1/4 c. chopped onion
1/4 c. chopped green bell pepper
2 c. cubed cooked ham
12 eggs, beaten
4-5 oz. jar Green Giant Sliced Mushrooms, drained

MORNAY SAUCE:

2 tbsp. flour
1 tsp. chicken-flavor instant bouillon
2 tbsp. butter
1 1/2 c. milk
2 oz. (1 1/2 c.) shredded Swiss cheese
1/4 c. grated Parmesan cheese

TOPPING:

2 c. soft bread crumbs
1/4 c. grated Parmesan cheese
1/4 c. butter, melted
2 tbsp. chopped fresh parsley

Heat oven to 350 degrees. Grease 12x18 inch (2 quart) baking dish. Melt 3 tablespoons butter in large skillet. Cook and stir onion and green pepper in butter until onion is crisp-tender. Add ham and eggs; cook over medium heat until eggs are firm but moist, stirring occasionally. Fold in mushrooms. Remove from heat.

Melt 2 tablespoons butter in medium saucepan. 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 greased pan.