Sausage and Cheese Breakfast Pie

1. Preheat your oven to 350F, then cut 1 1/2 chicken and bacon sausage into cubes. I am using a brand called Artisan Fresh. 2. Separate 5 egg yolks from the whites, then discard of the whites. If you don’t want to discard of the whites, save them and make some Peanut Butter Meringue Cookies. 3. Add the sausages to a pan on medium high heat. Cook them until they are browned well, then set aside. 4. Measure out the dry ingredients into a bowl. 1/4 Cup Coconut Flour, 1/2 tsp. Rosemary, 1/4 tsp. Cayenne Pepper, 1/4 tsp. Baking Soda, and 1/8 tsp. Kosher Salt. 5. Grate enough Cheddar Cheese for 3/4 Cup. If you don’t want that much cheese, only grate about 1/4 – 1/2 Cup. 6. Beat the egg yolks into a creamy consistency. This will take about 4-5 minutes. I use only 1 whisk attachment on my hand mixer because there is not that much liquid. 7. Add 1/4 Cup Coconut Oil, 2 Tbsp. Coconut Milk, and 2 tsp. Lemon Juice to egg mixture and beat again until smooth and creamy. 8. Mix the wet ingredients into the dry ingredients slowly. Once finished, fold 1/4 – 1/2 Cup Cheddar Cheese into the batter. 9. Measure out the batter into 2 ramekins. You want to fill the ramekins about 3/4 of the way full so there is room for the sausage. 10. Poke the sausages into the batter. Using your finger, you can submerge pieces of sausage evenly around all of the batter (pushing some to the bottom and leaving some on top). 11. Bake the pie for 20-25 minutes. OPTIONAL: Once finished, top with cheddar cheese and broil for an additional 3-4 minutes.