Directions
Preheat your oven to 350°F (175°C).
Grease a 9x13 inch casserole dish or line it with parchment paper.
In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spoon, until it's fully browned.
Drain off any excess grease and set aside.
In a large mixing bowl, whisk together the almond flour, flaxseed meal, onion powder, garlic powder, dried sage, salt, and pepper.
To the dry , add the 10 eggs, shredded cheese, melted butter, and 4 tablespoons (60 ml / 2 fl oz) of the sugar-free maple syrup.
Whisk until everything is well combined.
Gently fold the cooked sausage into the egg mixture.
Pour the entire mixture into your prepared casserole dish, spreading it into an even layer.
Drizzle the remaining 2 tablespoons (30 ml / 1 fl oz) of maple syrup over the top.
Bake for 45-55 minutes, or until the center is set and a knife inserted into the middle comes out clean.
Let it cool for at least 10 minutes before slicing and serving.
