• Preheat oven to 350°F (180°C).
• Add breakfast sausage to a pan and cook until no longer pink.
• Remove sausage from pan, set aside, and add chopped bacon to pan. Cook bacon for a few minutes, leaving it slightly undercooked. (It will continue to cook through in the oven.)
• Remove bacon from pan and ladle out bacon fat, retaining just enough to cover the pan.
• To pan with bacon fat in it, add onion and mushrooms and sauté for a minute to add flavor. Add chopped asparagus and cook another 5 minutes, until asparagus is tender but still a bit crisp.
• Stir cooked sausage and bacon back into pan with veggies and mix to integrate. Transfer mixture to 9x13-inch casserole dish.
• In a large bowl or measuring cup, whisk together eggs, milk, salt, and pepper. Pour over meat and veggie mix in casserole dish.
• Sprinkle with cheese on top.
• Bake for 35-40 minutes. Serve topped with hot sauce or desired accompaniments!

To Store or Freeze:

• For meal prep, cover cooked keto egg casserole and store in the fridge for 2-3 days.
• To freeze, cook keto egg casserole as described above, allow to cool completely, and slice into portions. Package each slice individually (for easy thawing) and freeze for up to 3 months.