Save to Pinterest A unique fusion dish combining the comforting flavors of lasagne soup with the convenience of egg muffins, packed with spicy Italian sausage, vegetables, and melty cheese in every bite.
As someone who loves creative breakfast ideas, these spicy lasagne soup egg muffins became a weekend favorite after experimenting with leftovers. The bold sausage flavor pairs beautifully with the cheesy layers and vegetables, making every bite exciting.
Ingredients
- Spicy Italian sausage: 200 g (7 oz), casings removed
- Onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1 small, finely diced
- Baby spinach: 1 cup (120 g), chopped
- Canned diced tomatoes: 400 g (14 oz), drained
- Eggs: 8 large
- Whole milk: 120 ml (½ cup)
- Mozzarella cheese: 1 cup (100 g), shredded
- Parmesan cheese: ½ cup (50 g), grated
- Oven-ready lasagne noodles: 3, broken into bite-sized pieces
- Dried Italian herb mix: 1 tsp
- Crushed red pepper flakes: ½ tsp (adjust to taste)
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Fresh basil: 2 tbsp chopped (plus extra for garnish)
Instructions
- Prep oven and muffin tin:
- Preheat the oven to 180°C (350°F). Grease a standard 12-cup muffin tin or line with silicone muffin liners.
- Cook sausage and vegetables:
- In a skillet over medium heat, cook the sausage, breaking it up until browned, about 5 minutes. Add onion, garlic, and bell pepper. Sauté until softened, about 3 minutes.
- Add tomatoes and spinach:
- Stir in diced tomatoes, spinach, Italian herbs, and red pepper flakes. Simmer for 3 minutes, then remove from heat and let cool slightly.
- Whisk eggs and milk:
- In a large bowl, whisk eggs, milk, salt, and black pepper until well blended.
- Combine cheese and sausage mixture:
- Add mozzarella, Parmesan, basil, and the sausage-vegetable mixture to the eggs. Stir to combine.
- Fold in lasagne noodles:
- Gently fold in the broken lasagne noodle pieces.
- Fill muffin cups:
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake:
- Bake for 20–25 minutes, or until muffins are puffed and golden, and a toothpick inserted in the center comes out clean.
- Cool and garnish:
- Cool for 5 minutes before running a knife around the edges to release. Garnish with extra fresh basil.
Save to Pinterest My family loves enjoying these muffins fresh out of the oven on busy weekend mornings, and kids have fun picking their favorite cheesy pieces.
Required Tools
12-cup muffin tin, skillet, mixing bowls, whisk, spoon or spatula, knife and cutting board
Allergen Information
Eggs, dairy, wheat (from lasagne noodles), and cheese are present. Check sausage ingredients for soy or gluten if allergies are a concern.
Nutritional Information
Per muffin: 165 calories, 9 g total fat, 8 g carbohydrates, 12 g protein
Save to Pinterest Enjoy these spicy lasagne soup egg muffins as an energizing grab-and-go breakfast or hearty snack. They taste best with a sprinkle of fresh basil just before serving.
Common Recipe Questions
- → Can I use other meats besides Italian sausage?
Yes! Ground turkey, chicken, or plant-based sausage work well. Adjust seasoning to maintain flavor balance.
- → How do I store leftover muffins?
Refrigerate in an airtight container up to 3 days. For longer storage, freeze up to 1 month.
- → Can the lasagne noodles be replaced?
Try cooked penne or rotini for a different texture. Ensure noodles are bite-sized for easy mixing.
- → What can I serve alongside these muffins?
Pair with a simple green salad, roasted vegetables, or marinara sauce for dipping.
- → Are these muffins suitable for meal prep?
Absolutely! They hold up well in the fridge or freezer and reheat quickly in the oven or microwave.
- → How can I make these vegetarian?
Omit sausage and add extra vegetables, such as mushrooms or zucchini, to keep flavors hearty and balanced.