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

Heat oven to 350 degrees. Grease 12"x8" baking dish. In large skillet, melt butter; saute onion and green pepper until onions are crisp tender. Add ham and eggs; stir just until eggs are set. Fold in mushrooms.

MORNAY SAUCE:

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

In medium saucepan, melt butter; blend in flour and bouillon. Cook until smooth and bubbly. Gradually add milk; cook until mixture begins to boil and thickens, stirring constantly. Add cheeses; stir until smooth. Fold scrambled eggs into sauce. Pour into prepared pan.

TOPPING:

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

Combine all topping ingredients; sprinkle over eggs. Bake at 350 degrees for 25 to 30 minutes or until light golden brown. Serves 10 to 12.