Heat a medium size skillet over medium heat.
Make the beef sausage: In a large mixing bowl, combine the Ground Beef, sage, maple syrup, red pepper, and pepper. Mix together (suggest using your hands as the best tool) until well combined. Add beef mixture to the hot skillet and cook thoroughly (until internal temperature reaches 160 degrees F), breaking into crumbles as you go. Remove the cooked beef from the skillet onto a paper towel lined plate. Set aside.
In a mixing bowl, whisk together the eggs and yogurt until smooth. Set aside.
Preheat oven to 400℉. Generously spray the a muffin tin (12 or 24 openings) with cooking spray.
On a lightly floured surface, lay flat one of the refrigerated pie doughs. Use a rolling pin to roll it out about 2 more inches in each direction. Using the bottom of a drinking glass, cut out 12 circles from the pie dough, re-rolling the dough if needed. Gently push each circle into each muffin opening so that it covers the bottom and about halfway up the sides.
Next add about a tablespoon (a large pinch) of crumbled beef on top of each raw pie dough, then add a large pinch of veggies of your choosing to fill the cups almost full. I suggest these combos: beef, peppers and tomatoes or beef, spinach and peppers.
Spoon about 1 tablespoon of egg mixture on top of each pie filling. Tap the whole muffin tin gently on the counter to settle egg mixture, then add more if needed or if there’s still room.
Top each with a large pinch of grated cheese. Repeat steps 5-7 with the second pie dough if you have enough muffin tins for 24 total.
Bake in the oven for 18-20 minutes, until each is fully set, and the edges are golden brown. Remove from the oven and immediately run a thin spatula or knife around the edge of each pie to loosen. Let cool in the pan for a few minutes, then remove each pie and transfer to a cooling rack. Enjoy pies warm, or let fully cool and store in an airtight container in the fridge for up to 3 to 4 days.