EGGS:

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

MORNAY SAUCE:

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

Heat oven to 350 degrees. Grease 12"x8" baking dish. In large skillet melt 3 tablespoons butter. Saute onion and green pepper until onion is crisp-tender. Add ham and eggs. Stir until eggs are set. Fold in mushrooms.

In saucepan melt 2 tablespoons butter. Blend in flour, bouillon. Cook until smooth and bubbly. Stir constantly. Add milk

TOPPING:

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

Cook until boils and thickens. Stir constantly, add cheese. Fold in eggs. Pour into pan. Mix topping ingredients, sprinkle over egg. Bake 25 to 30 minutes.