Eggs:
3T butter
1/4 c chopped onion
1/4 c chopped gr pepper
2 c cubed, cooked, ham
12 eggs, beaten
1/2 c sliced fresh mushrooms

Mornay Sauce:
2T butter
2T flour
1t chicken instant bullion
1 1/2 c milk
2oz (1/4c) shredded swiss cheese
1/4 c grated parmesan cheese

Topping:
1 c bread crumbs
1/4 c grated parmesan cheese
1/4 c butter, melted
2T chopped fresh parsley

3 T butter 1/4 c chopped onion 1/4 c chopped gr pepper 2 c cubed, cooked, ham 12 eggs, beaten 1/2 c sliced fresh mushrooms 2 T butter 2 T flour 1 t chicken instant bullion 1 1/2 c milk 2 oz (1/4c) shredded swiss cheese 1/4 c grated parmesan cheese 1 c bread crumbs 1/4 c grated parmesan cheese 1/4 c butter, melted 2 T chopped fresh parsley

Heat oven to 350. Grease a 12x8" (2qt) baking dish.

In large skillet, melt 3 T butter and saute onion, mushrooms, and gr pepper until crisp tender. Add ham and eggs. Cook over med heat until firm but moist, stirring occasionally. Remove from heat.

In med saucepan, melt 2T butter. Blend in flour and bullion; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add swiss cheese and 1/4 c parmesan; stir until smooth. Fold in scrambled eggs. Pour into prepared pan. Combine all topping ingredients and sprinkle over eggs.

Bake at 350 for 25-30 min or until light golden brown. 10-12 servings.