| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Cheese/eggs, Casseroles | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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