Photo of Breakfast Ham & Egg Ring

Breakfast Ham & Egg Ring

Published: October 09, 2015

Prep/Cook Time: 90 minutes

Servings: 8


  • 10 eggs
  • 1 pound Hatfield® Ham, ground
  • 1 pound Hatfield® Pork Sausage, removed from casings
  • 1-1/2 cups soft bread crumbs
  • 1/2 cup light cream
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon honey mustard
  • 1 tablespoon prepared horseradish
  • 1 tablespoon scallions, finely chopped


  1. In a large bowl, lightly beat 2 eggs. Add the ham, sausage, bread crumbs, cream, parsley, honey mustard, horseradish and scallions; mix well. Press into a greased 6-cup ring mold. Bake at 350° for 1-1/4 hours.
  2. 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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