Eggs:
3 tablespoons margarine or butter
1/4 cup chopped onion
1/4 cup chopped green pepper
2 cups cubed cooked ham
12 eggs, beaten
4.5 ounce jar sliced mushrooms, drained
Mornay Sauce:
2 tablespoons margarine or butter
2 tablespoons flour
1 teaspoon chicken-flavor instant bouillon
1 1/2 cups milk
2 ounces (1/2 cup) shredded Swiss cheese
1/4 cup grated Parmesan cheese
Topping:
2 cups soft bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup margarine or butter, melted
2 tablespoons chopped fresh parsley

Preparation Instructions:

Heat oven to 350 degrees. Grease 12 x 8 inch (2 quart) baking dish. In large skillet, melt 3 tablespoons margarine; saute onion and green pepper in margarine until onion is crisp-tender. Add ham and eggs; cook and stir just until eggs are set. Fold in mushrooms.

In medium saucepan, melt 2 tablespoons margarine. Blend in flour and bouillon; cook until smooth and bubbly, stirring constantly. 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.

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

Per serving: 280 calories; 18 g protein; 8 g carbohydrate; 20 g fat; 300 mg cholesterol; 245 mg sodium; less than 1 g fiber.