Kale Swisschard Ricotta Pie

This is a really great make ahead breakfast. Eat it hot or cold! Gotta admit there are some good Paleo recipes out there...

Adapted from https://www.ibreatheimhungry.com/swiss-chard-ricotta-pie-w-sausage-crust/

Ingredients 

1 Tbsp olive oil

1/2 c onion, chopped (because I used my garden fresh onions I included the green tops too)

1 clove grated garlic

8 c mixed greens (swisschard, spinach, kale) chopped

2 c ricotta cheese

3 eggs

1 c shredded mozzarella

1/4 c shredded parmesan

1/4 c feta cheese (opt)

1/8 tsp ground nutmeg

s & p to taste

1 lb mild sausage mixed with hot sausage (each pkg 375g)

Instructions 

Heat the olive oil in a large sauté pan and add the onions and garlic. Cook for several minutes or until soft. 

Add the greens of your choice and cook for about 5 minutes until the leaves are wilted and the stems have softened. 

Add the nutmeg and season with salt and pepper. Remove from heat and set aside to cool.

Meanwhile, beat the eggs in a large bowl. 

Add the ricotta, parmesan and mozzarella cheeses. 

Stir in the sauteed greens.

***If making the large pie, you will have to roll out your sausage or press it into the pie tin uniformly. 

Then pour in the filling, place on a cookie sheet (to catch any dripping oil from the sausage) 

bake at 350 degrees (F) for about 30 – 35 minutes or until firm.

***If making the muffins, use your fingers to press the sausage into place (or use the bottom of a water glass), lining the cups about 1/4 inch thick. 

Then spoon in your filling – don’t overfill because they will puff up slightly when baking.

Bake as above.