1 pound chicken sausage, sliced
2 cups kefir or coconut milk
Sea salt and black pepper to taste
6 slices of coconut flour bread, cut into cubes
1–1/2 cups goat cheese, shredded
In a skillet over medium high heat, brown the sausage. Once cooked through, drain and set aside.
In a bowl, beat eggs, kefir, salt and pepper. Stir in bread cubes, cheese and sausage.
Pour mixture into greased 9 x 13 pan. Cover and refrigerate for 8 hours or overnight.
Place pan in a cold oven. Turn oven to 350 degrees F and bake, uncovered, for 45 minutes.
Makes a total of 4-6 servings.
Takes about 9 hours to prepare.