Servings: 10

1 lb. Italian Sausage 1 lb. Italian Sausage
½ purple Onion, diced ½ purple Onion, diced
1 pkg. Julienned Sun Dried Tomatoes 1 pkg. Julienned Sun Dried Tomatoes
1 c. Parsley, chopped 1 c. Parsley, chopped
1 c. Kalamata Olives, roughly chopped 1 c. Kalamata Olives, roughly chopped
4 oz. Goat Cheese Feta,* crumbled 4 oz. Goat Cheese Feta,* crumbled
15 Eggs 15 Eggs
¼ c. Full Fat Coconut milk from a can ¼ c. Full Fat Coconut milk from a can
½ t. Sea Salt ½ t. Sea Salt
1 t. Pepper 1 t. Pepper

Grease a 9 x 13 baking pan and preheat the oven to 350.
In a medium pan brown the sausage, breaking it into small pieces as it cooks. When it is half way done, add the onion in to cook along with the sausage. Drain off any excess liquid and place the sausage/onion mix into the bottom of the baking pan.
Add the tomatoes, parsley, olives and Goat Cheese Feta, spreading them evenly across the pan on top of the sausage mix.
In a medium bowl, add the 15 eggs and briskly whisk. Add the coconut milk, salt and pepper and whisk to completely combine. Pour the egg mixture evenly over the other ingredients in the pan. Bake for 40 minutes, or until the edges are golden and the top is firm to the touch.
Cool completely and cut into 10 rectangles.

* Goat cheese Feta is typically sold in wedges. You can easily break it into crumbles with a fork. Cow milk Feta can also be used if you don't have a cow milk allergy.  * Goat cheese Feta is typically sold in wedges. You can easily break it into crumbles with a fork. Cow milk Feta can also be used if you don't have a cow milk allergy.
To freeze, wrap the individual servings in wax or parchment paper and place in a freezer safe bag or container.  To freeze, wrap the individual servings in wax or parchment paper and place in a freezer safe bag or container.