Categories: Cheese/eggs, Casseroles 
      Yield: 8 servings 
  
     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 
  
  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.