Baked Eggs With Mornay Sauce

3 Tablespoons Butter
1/4 Cup Onion chopped
1/4 Cup Green Pepper chopped
2 Cups Ham, Cooked chopped
12 eggs beaten
4 Oz Mushrooms, Sliced drained

Sauce:
2 Tablespoons flour
1 Teaspoon Instant Chicken Bouillon
2 Tablespoons Butter
1 1/2 Cups milk
1 1/2 C Swiss Cheese shredded
1/4 Cup grated Parmesan cheese
2 Cups Soft Bread Crumbs
1/4 Cup grated Parmesan cheese
1/4 Cup Butter melted
2 Tablespoons Fresh Parsley Chopped

Preheat oven to 350F degrees. Grease a 2 quart
baking dish. Melt 3 tablespoons butter in large
skillet. Saute onion and green pepper until soft. Add ham and eggs; cook over medium heat until eggs are firm but still moist, stirring occasionally. Fold in mushrooms. Remove from heat. Melt 2 tablespoons butter in medium saucepan. Blend in flour and chicken bouillon; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add cheese and 1/4 cup Parmesan cheese; stir until smooth. Fold scrambled eggs into sauce. Pour into greased pan. Combine 1/4 c parmesan, bread crumbs and melted butter. Sprinkle over top of eggs. Sprinkle with parsley. Bake until lightly browned on top.