Serves: 12
Total Calories: 309

EGGS
3 tablespoons margarine or butter
1/4 cup shopped onion
1/4 cup , shopped green bell pepper
2 cups cubed cooked ham
12 eggs, beaten
1 (4 1/2-ounce) jar sliced mushrooms, drained
SAUCE
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon
1 1/2 cups milk
2 ounces (1 1/2 cups) 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

1. Heat oven to 350°F. Grease 12x8-inch (2-quart) baking dish. Melt 3 tablespoons margarine in large skillet over medium heat. Add onion and bell pepper cook until crisp-tender.

2. Add ham and eggs cook until eggs are firm but still moist, stirring frequently. Stir in mushrooms. Remove from heat.

3. Melt 2 tablespoons margarine in medium saucepan. Add flour and bouillon cook and stir 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 baking dish.*

4. In small bowl, combine all topping ingredients sprinkle over eggs. Bake at 350°F. for 25 to 30 minutes or until light golden brown.

TIP: * To make ahead, prepare as directed to this point. Cover refrigerate up to 3 hours. Uncover top and bake as directed above.

Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 260 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 6 g 30% * Cholesterol: 230 mg 77% * Sodium: 710 mg 30% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 2% * Sugars: 3 g * Protein: 16 g * Vitamin A: 20% * Vitamin C: 4% * Calcium: 20% * Iron: 8% * Dietary Exchanges: 1/2 Starch, 2 Medium-Fat Meat, 1 1/2 Fat or 1/2 Carbohydrate, 2 Medium-Fat Meat, 1 1/2 Fat

Nutritional Facts:

Serves: 12
Total Calories: 309
Calories from Fat: 146

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