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.