Eggs
3 tablespoons butter
1/4 cup each chopped onion and green pepper
2 cups cubed ham
12 beaten eggs
4 1/2 oz can mushrooms, drained
Mornay Sauce
2 tablespoons butter
2 tablespoons flour
1 1/2 cup milk
1 teaspoon instant chicken boullion
2 oz shredded cheese (cheddar or jack)
1/4 cup parmesan cheese
Topping
2 cups soft bread crumbs
1/4 cup parmesan cheese
1/4 cup melted butter
2 tablespoons chopped, fresh parsley

Heat oven to 350 degrees and grease 2 qt. baking dish. In a large skillet, melt 3 tablespoons of butter, saute onion and green pepper, until crisp. Add ham and beaten eggs. Cook until eggs are just set. Fold in mushrooms. In medium saucepan, melt 2 tablespoons of butter. Blend in flour and boullion, cook and stir until smooth. Gradually add milk, cook until thick. Add shredded cheese and parmesan cheese. Stir until smooth. Fold eggs into the sauce. Pour into prepared casserole baking dish. Combine all topping ingredients. Sprinkle over eggs. Bake at 350 degrees for 25-30 minutes, until browned. Serves 10-12