Preheat oven to 350F. Cut the cheddar and bacon sausages into cubes. I'm using a brand called Artisan Fresh.

Separate the yolks from the whites, discarding the whites — unless you'd prefer to save them to make some Peanut Butter Meringue Cookies.

Add the sausages to a pan over medium-high heat. Cook until browned, then set aside.

In a mixing bowl, measure out the coconut flour, rosemary, cayenne pepper, baking soda, and salt.

Grate as much cheese as you'll need for the recipe (if you're not the biggest fan of cheese, you can use a bit less than what the recipe states).

Beat the egg yolks until they reach a creamy consistency — this will take about 4–5 minutes. I use only one of the whisk attachments on my hand mixer, since there is not that much liquid.

Add the coconut oil, coconut milk, and lemon juice to the egg yolk mixture and beat until smooth creamy.

Slowly fold the wet ingredients into the dry ingredients. Once finished, fold in the grated cheddar.

Divide the batter evenly into ramekins, filling them about three-quarters of the way full to leave room for the sausage.

Submerge the sausages evenly throughout the batter, pushing some pieces down deeper than others to have sausage throughout the pies while leaving some on top for decoration.

Bake for 20–25 minutes. Serve and enjoy!