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.
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|Serving Size: 1 Serving (473g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 427 (58%)|
|Amt Per Serving||% DV|
|Total Fat 47.4g||63 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 1362.5mg||419 %|
|Sodium 1088.9mg||38 %|
|Potassium 625.2mg||16 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 23.1g|
|Protein 51.2g||73 %|
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Calories per serving: 733
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