Breakfast Ham Ring Recipe

3.5 2 3
Breakfast Ham Ring Recipe
Breakfast Ham Ring Recipe photo by Taste of Home
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Breakfast Ham Ring Recipe

Read Reviews
3.5 2 3
Publisher Photo
This recipe is a dandy one to have on hand! You can make it ahead or make it and freeze it. It can also bake while you're attending church, then be ready for a brunch with friends afterward. Our town's small...but it's full of community spirit! We have two boys in college and a girl in high school.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours

Ingredients

  • 10 eggs
  • 1 pound ground fully cooked ham
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1-1/2 cups soft bread crumbs
  • 1/2 cup milk
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon prepared horseradish

Directions

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, prepared 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. Yield: 8 servings.
Originally published as Breakfast Ham Ring in Country Woman March/April 1994, p31

Nutritional Facts

1 piece: 381 calories, 28g fat (10g saturated fat), 320mg cholesterol, 1099mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 24g protein.

  • 10 eggs
  • 1 pound ground fully cooked ham
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1-1/2 cups soft bread crumbs
  • 1/2 cup milk
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon prepared horseradish
  1. 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.
  2. Toward the end of the baking time, prepared 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. Yield: 8 servings.
Originally published as Breakfast Ham Ring in Country Woman March/April 1994, p31

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FILBERT User ID: 3612220 11257
Reviewed Nov. 26, 2011

"the directions are are unclear, needs proofreading"

MY REVIEW
Bettyn1 User ID: 5814161 16452
Reviewed Apr. 11, 2011

"I would make this recipie again but would substitute the ham with ground turkey. My husband is on a heart healthy diet and most hams contain too much sodium."

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