Egg Soufflé

Instructions

1. 1

   Beat egg whites and cream of tartar in large bowl, until stiff but not dry.

2. 2

   Fold some of the egg whites into sauce to make it lighter.

3. 3

   Gently but thoroughly fold the sauce into the remaining egg whites.

4. 4

   Pour egg mixture over bread and sausage.

5. 5

   Let stand at room temp for 20 minutes or cover and chill for up to 12 hours.

6. 6

   Bake until puffed up and golden - about 45 minutes.