Make this keto breakfast casserole ahead and have it for a quick nutritious breakfast all week long! You can freeze it too for up to 3 - 4 months and bring out for brunch with friends and family. ❤️ | www.lakesidetable.com
Toast bread and cut into 1 inch cubes
Brown the sausage over medium heat, drain off fat and set browned meat aside.
Beat 10 eggs together and whisk in 2 teaspoons baking powder and 1/2 cup milk.
Mix the rest of the ingredients into the egg mixture including the toasted bread cubes. Reserve 4 ounces of cheese to top the casserole.
Bake at 350F for 45 - 55 minutes or until the eggs have set.
SALT: If you are using regular table salt (not kosher), use 1/2 teaspoon. Regular table salt is much saltier than coarse kosher salt.
CHEESE: If you are a cheese lover, by all means, add more in the egg mixture and more on top!