So easy, no hassles and easy to scoop out minis from the pan.Perfect serving size.
2 chicken sausages, smoked (or pork sausages)
1 cup cheddar cheese, grated
5 large egg yolks
¼cup melted coconut oil
¼cup coconut flour
2 tablespoons water
½teaspoon dried thyme
2 teaspoons lemon juice ¼ teaspoon baking soda
1 pinch red pepper flakes
Salt and pepper, to taste
Heat oven to 375F and prepare muffin pan
Heat the non-stick skillet over medium-high heat.
Brush with coconut oil and fry the chopped sausage until browned. Remove from the heat.
In a bowl, combine half the cheddar cheese, coconut flour, thyme, salt, pepper, baking soda, and red pepper flakes.
In a separate bowl, whisk the egg yolks until almost pale. Add the water, lemon juice, and coconut oil. Beat until blended.
Fold in the dry ingredients and stir until combined.
Transfer the dough into muffin pans and top with sausages and remaining cheese.
Bake the mini pies for 25 minutes.