Community Recipe
from [psfreeman]

Breakfast Ham Ring

This recipe can be made ahead and frozen. Recipe published in Country Woman March/April 1994.

  • Yield: 8 servings
  • Prep time:15 Minutes
  • Cook time:1 Hour, 15 Minutes


  • 10 eggs
  • 1 pound(s) ground fully cooked ham
  • 1 pound(s) bulk pork sausage
  • 1 1/2 cup(s) soft bread crumbs
  • 1/2 cup(s) milk
  • 2 tablespoon(s) dried parsley flakes
  • 1 tablespoon(s) 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.

• 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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Breakfast Ham Ring recipe