| 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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