Cook the chicken sausage according to directions on package. If your chicken sausage is already cooked, no need to reheat, simply chop it into bite-sized pieces and set aside.
Preheat oven to 400 degrees F. Generously grease 12 muffin cups of muffin tin with nonstick cooking spray.
In a medium bowl, whisk together the eggs, almond milk, salt and pepper. Slowly add in coconut flour, while still whisking. Fold in cooked chicken sausage and ½ cup shredded cheese.
Evenly pour mixture into the greased muffin tins. Sprinkle with ½ cup remaining cheese. Bake for 15 minutes or until muffin puff up and eggs are set.