BAKED EGGS SCRAMBLE (9 servings)
EGGS:
3 Tblsp butter
1/4 cup chopped onion
1/4 cup chopped green pepper
2 cups cubed cooked ham (optional)
12 eggs, beaten
4.5 oz sliced mushrooms

Heat oven to 350. Grease 12x8 inch or 2 qt baking dish. In large skillet, melt 3 Tblsp butter. Saute onion green peper in butter 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.

MORNAY SAUCE
2 Tblsp Butter
2 Tblsp Flour
1 tsp chicken bouillon
1 1/2 cups milk
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
In med saucepan, melt 2 Tblsp butter. Blend in four and boullion; 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 prepared pan. Combine all topping ingredients; sprinkle over eggs.
Bake 350 for 25-30minutes or until light golden brown.

TOPPING:
Combine topping ingredients:
2 cups soft bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup butter, melted
2 Tblsp chopped fresh parsley

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