3 tbsp. butter
1/4 c. chopped onion
1/4 c. chopped green pepper
2 c. cubed, cooked ham
12 eggs, beaten
4 1/2 oz. jar sliced mushrooms, drained

MORNAY SAUCE:

2 tbsp. butter
2 tbsp. flour
1 tsp. instant chicken bouillon
1 1/2 c. milk
2 oz. (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 parsley

Heat oven to 350 degrees. Grease 12 x 8 inch (2 quart) 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 all topping ingredients; sprinkle over eggs. Bake at 350 degrees for 25 to 30 minutes or until light golden brown. 10 to 12 servings.

NOTE: To make ahead, prepare, cover and refrigerate up to 3 hours before baking. Bake as directed.