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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe is a dandy one to have on hand! You can make it ahead or make it and freeze it. It can also bake while you're attending church, then be ready for a brunch with friends afterward. Our town's small...but it's full of community spirit! We have two boys in college and a girl in high school. Ingredients:
10 eggs |
1 pound ground fully cooked ham |
1 pound bulk pork sausage |
1-1/2 cups soft bread crumbs |
1/2 cup milk |
2 tablespoons dried parsley flakes |
1 tablespoon prepared horseradish |
Directions:
1. 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.
2. Toward the end of the baking time, prepared scrambled eggs with remaining eggs, seasoning as desired. Remove ring from oven and drain juices; unmold onto a serving platter. Fill the center with scrambled eggs. Serve immediately. Yield: 8 servings.
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