3/4 c. Bisquick
1/2 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. parsley flakes
1/4 tsp. pepper
6 eggs
1 c. cut up ham
1 can (2 1/2 oz.) drained mushrooms
2 green onions, sliced
1 med. tomato, chopped coarse
3/4 c. shredded Swiss cheese

Combine Bisquick, milk, salt, dry mustard, parsley flakes, pepper and eggs in an 8 x 8 x 2 inch greased baking dish. Mix until a uniform color. Stir in remaining ingredients. Bake in a 350 degree oven for about 45 minutes or until a knife inserted in center comes out clean. Makes 4 to 6 servings.

To double recipe, double all ingredients EXCEPT use 1 1/4 cups Bisquick and a 4 ounce can of mushrooms.

Batter can be made up to one day ahead and refrigerated. If refrigerated, bake approximately 50 to 55 minutes or until a knife inserted in center comes out clean.

Recipe Variation: Taco-seasoned ground beef, chopped mild green chiles and Cheddar cheese can be substituted for the ham, mushrooms and Swiss cheese.