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Ingredients
- 1 lb. Light Breakfast pork and rice bulk sausage, thawed and crumbled
- 10 slices rye bread, cut in 3/4-inch cubes
- 2 c. shredded Swiss cheese
- 6 eggs, lightly beaten
- 3 c. skim milk
- 1/4 tsp. pepper
Method
- Pan-fry sausage in medium size nonstick skillet, without adding oil, for 4 minutes.
- Drain; reserve.