Individual Eggs Mornay

from The Best of Byerly's: A Recipe Collection

4 T butter, divided
1/3 C red bell pepper, chopped
1/3 C green onions, chopped
12 eggs, beaten
1 (4.5 oz) jar mushrooms, sliced and drained
2 T flour
1 tsp chicken bouillon granules
1 1/2 C milk
2 oz shredded Swiss cheese
1/4 C grated Parmesan cheese
1/8 tsp ground nutmeg
1 1/2 C soft bread crumbs
1/4 C butter, melted
3 T grated Parmesan cheese
2 T fresh parsley, snipped

Grease 6 (10 oz) custard cups.  In a large skillet, melt 2 T of the butter, saute red pepper and green onions until the onions are crisp yet tender.  Stir in eggs; cook over medium heat until eggs are slightly firm.  Stir in mushrooms, set aside.  Melt remaining 2 T butter in small saucepan, blend in flour and chicken bouillon.  Gradually stir in milk.  Cook over medium heat, stirring constantly, until mixture comes to a boil.  Boil and stir for 1 minute.  Stir in cheese and nutmeg until smooth.  Fold sauce into egg mixture; spoon into greased custard cups.  Combine bread crumbs, 1/4 C melted butter, 3 T Parmesan cheese and parsley; sprinkle over eggs.  Refrigerate, covered, several hours or overnight.

Heat oven to 350.  Bake 30-35 minutes.