Preheat the oven to 350 F and either line a 10-inch cast iron pan with parchment paper or grease with butter.
In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda. Stir until all clumps are broken up and it’s well incorporated. Whisk in the butter and egg until fully combined, then stir in the cheddar cheese, chives, and breakfast sausage.
Using either a greased spoon or your hand, press the wet batter into the pan so that it is spread to the edges.
Bake at 350 for 30 minutes, until browned on top and fully cooked through. Let cool slightly, then slice and enjoy immediately or refrigerate for later!
To reheat from refrigerated: microwave for 30 to 45 seconds on high or place in a preheated 350 F oven for 5-7 minutes, until fully heated through.
To reheat from from frozen: microwave for 90 seconds on high or place in a preheated 350 F oven for 10-15 minutes, until fully heated through.