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10 Eggs
1 lb Ground, fully cooked ham
1 lb Bulk pork sausage
1 1/2 c Soft bread crumbs
1/2 c Milk
2 tb Dried parsley flakes
1 tb Prepared horseradish
In a large bowl, lightly beat 2 eggs. Add the ham,
sausage, bread crumbs, milk, parsley and horseradish;
mix well. Press into a greased 6-cup ring mold. Bake
at 350 for 1 1/4 hours. Towards the end of the baking
time, prepare scrambled eggs with the remaining eggs,
seasoning as desired. Remove ring from oven and drain
juices; unmold into a serving platter. Fill the center
with scrambled eggs. Serve immediately.
