Step 1: Cook the Sausage

1. In a skillet, cook the keto breakfast sausage over medium heat. Break it into crumbles as it cooks.
2. Once browned and fully cooked, remove from heat and set aside.

Step 2: Prepare the Egg Mixture

1. In a mixing bowl, whisk together the eggs, heavy cream, dry mustard, pink salt, and cracked black pepper.

Step 3: Toast the Waffles

1. Lightly toast the keto toaster waffles until crisp.
2. Cut each waffle into quarters to make layering easier.

Step 4: Assemble the Casserole

1. Grease a 9×13-inch baking dish with butter or cooking spray.
2. Arrange a layer of toasted waffle quarters to cover the bottom of the dish.
3. Sprinkle half of the crumbled sausage evenly over the waffles.
4. Add a layer of shredded cheddar and mozzarella cheese.
5. Repeat the layering process, ending with a final layer of cheese on top.

Step 5: Add the Egg Mixture

1. Slowly pour the egg mixture over the assembled casserole.
2. Use a spatula to press down gently, ensuring the liquid soaks into the layers.

Step 6: Refrigerate Overnight

1. Cover the dish with plastic wrap or aluminum foil.
2. Refrigerate for at least 6 hours or overnight to allow the waffles to absorb the custard.

Step 7: Bake the Casserole

1. Preheat the oven to 375°F (190°C).
2. Remove the casserole from the fridge and let it sit at room temperature for 10–15 minutes.
3. Bake uncovered for 40–45 minutes, or until the eggs are set and the top is golden brown.

Step 8: Serve and Enjoy

1. Allow the casserole to rest for 5 minutes before slicing.
2. Serve warm with a drizzle of keto syrup and enjoy!