• 1 batch Lean Turkey Breakfast Sausage (see recipe)
  • 8 cups Swiss chard, chopped
  • ½ Tbsp olive oil
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 1/8 tsp ground nutmeg
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 eggs, cracked
  • 2 cups fat free ricotta cheese
  • 1 cup part-skim mozzarella cheese, shredded
  • ¼ c parmesan cheese, shredded or grated


Preheat oven to 350 degrees. Divide uncooked lean turkey breakfast sausage (see recipe) into 12 equal parts and line the bottom and sides of each muffin cup about ¼ inch thick. Use your fingers to evenly press the sausage into place. Chop Swiss chard, rinse, and drain. Heat olive oil in a large sauté pan and cook onions and garlic until soft. Add Swiss chard and cook until leaves are wilted and stems have softened. Add nutmeg, salt, and pepper. Stir greens into the bowl of beaten eggs, ricotta, parmesan, and mozzarella cheeses. Spoon ¼ cup filling mixture into each muffin cup. Do not overfill because they puff up slightly when baking. Cook at 350 degrees for 30 minutes, or until firm.

Makes 12 servings (pies)
Serving Size: 1 pie


Calories 160.3
Fat 6.5g
Saturated Fat 2.6g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.5g
Cholesterol 87mg
Sodium 446mg
Potassium 685mg
Carbohydrate 9.3g
Fiber 2.6g
Sugar 2.5g
Protein 17.3g

Modified from