• 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.
• Toward the end of the baking time, prepare 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.
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