Served as breakfast. Non-vegetarian dish.

10 Eggs

1 lb Ground, fully cooked Ham

1 lb Bulk Pork Sausage

1 1/2 cup Soft Bread Crumbs

1/2 cup Milk

2 Tablespoon Dried Parsley flakes

1 Tablespoon 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.

Serves: 8

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