Instructions: In a large mixing
bowl, beat together the eggs and milk. Add the cracker crumbs, onion and apple; mix well. Work the sausage into the egg mixture until all of the ingredients are evenly combined. Press into a well-greased 6 1/2-cup ring mold. Unmold immediately onto a 10 x 15-inch jelly roll pan. Cover with plastic wrap and chill for at least 1 hour, or overnight.

Preheat the oven to 350 degrees. Remove the plastic wrap and bake the ring for 1 hour, or until nicely browned. Transfer to a serving platter and fill with fluffy scrambled eggs. Garnish with fresh parsley and cherry tomatoes.

Serves 8 to 10. Penny Halsey (ATBN65B).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.