Bloody Mary Brunch

Number of Servings: 12

1 Lb. Sausage meat
2 C. Tomato, chopped
3 Oz. Prepared horseradish
36 Eggs, large
1/3 C. Milk
3 Tbls. Margarine
12 Celery stalks
24 Tomato wedges
2 Oz. Prepared horseradish

Saute and crumble sausage; remove from heat and drain well. Add tomatoes and horseradish and set aside. Beat together the eggs and milk. Melt the margarine in a large saut¹ pan and add the egg mixture and sausage. Scramble until eggs are firm. Place in 12, 8-Oz. shallow dishes and garnish each with celery, tomatoes and a dollop of horseradish.