Servings: Serves: 8

1 T. butter, ghee or coconut oil 1 T. butter, ghee or coconut oil
1 1b. Chicken sausage with Mediterranean spices, removed from casings if necessary. 1 1b. Chicken sausage with Mediterranean spices, removed from casings if necessary.
1 c. onion, chopped 1 c. onion, chopped
1-1/2 c. Asiago cheese, shredded or a combination of Asiago, Parmesan and Provolone, shredded. 1-½ c. Asiago cheese, shredded or a combination of Asiago, Parmesan and Provolone, shredded.
3 oz. sun-dried tomatoes (in a bag, not in a jar with oil). 3 oz. sun-dried tomatoes (in a bag, not in a jar with oil).
12 eggs 12 eggs
½ c. heavy cream or whipping cream ½ c. heavy cream or whipping cream
½ t. salt ½ t. salt
½ t. pepper ½ t. pepper

In a large pan, melt butter, ghee or coconut oil. Crumble sausage into pan.
Add onion and cook until sausage is cooked through and onion is translucent, crumbling sausage into small pieces as it cooks.
Place sausage mixture into the bottom of a well greased 9 x 13 pan.
Spread cheese on top of sausage and sun-dried tomatoes on top of cheese.
In a large bowl whisk together eggs, cream, salt and pepper. Pour egg mixture over layers in pan, making sure it covers tomatoes.
Bake at 350 for 30 to 35 minutes.