Instructions: Heat oven to 350a. Grease 9 x 13 baking dish. In large skillet, melt 3 tablespoons margarine. Saute 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. In medium saucepan, melt 2 tablespoons margarine. 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 prepared pan. Combine all topping ingredients; sprinkle over eggs. Bake at 350 for 25 to 30 minutes or until light golden brown. Tip: To make ahead, prepare, cover and refrigerate up to 3 hours before baking. Bake as directed above.

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