Ingredients

EGGS:
3 Tbsp. margarine or butter
1/4 C. chopped onion
1/4 C. chopped green bell pepper
2 C. cubed cooked ham
12 eggs, beaten
4-5 oz. jar Green Giant Sliced Mushrooms, drained
MORNAY SAUCE:
2 Tbsp. flour
1 tsp. chicken-flavor instant bouillon
2 Tbsp. margarine or butter
1 1/2 C. milk
2 oz. (1 1/2 C.) shredded Swiss cheese
1/4 C. grated Parmesan cheese
TOPPING:
2 C. soft bread crumbs
1/4 C. grated Parmesan cheese
1/4 C. margarine or butter, melted
2 Tbsp. chopped fresh parsley

Cooking Instructions

Heat oven to 350 degrees. Grease 12×18 inch (2 quart) baking dish. Melt 3 tablespoons margarine in large skillet. Cook and stir onion and green pepper in margarine until onion is crisp-tender. Add ham and eggs; cook over medium heat until eggs are firm but moist, stirring occasionally. Fold in mushrooms. Remove from heat. Melt 2 tablespoons margarine in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. 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 greased pan.
 
 
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