Save 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.
The first time I made these spicy lasagne soup egg muffins was for a family brunch where everyone loved the bold flavors and cheesy bites. Now they're requested for weekend gatherings and as grab-and-go breakfasts.
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
- Prepare the oven:
- Preheat the oven to 180°C (350°F). Grease a standard 12-cup muffin tin or line with silicone muffin liners.
- Cook the 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.
- Mix eggs and dairy:
- In a large bowl whisk eggs milk salt and black pepper until well blended.
- Combine cheeses and meats:
- Add mozzarella Parmesan basil and the sausage-vegetable mixture to the eggs. Stir to combine.
- Add noodles:
- Gently fold in the broken lasagne noodle pieces.
- Fill muffin tin:
- 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 serve:
- Cool for 5 minutes before running a knife around the edges to release. Garnish with extra fresh basil.
Save These muffins became an instant family favorite with kids loving the cheesy tops and adults appreciating the spicy kick. We enjoy making them together on weekends for easy breakfasts during the week.
Required Tools
You will need a standard 12-cup muffin tin a skillet mixing bowls a whisk a spoon or spatula and a knife with cutting board for prepping ingredients.
Nutritional Information
Each muffin contains approximately 165 calories 9 g total fat 8 g carbohydrates and 12 g protein making them a satisfying balanced option.
Serving Suggestions
Pair these muffins with a simple green salad for brunch or serve with warm marinara sauce for dipping as a snack.
Save These spicy lasagne soup egg muffins deliver all the cozy flavors you crave in a perfectly portable bite. Try them for your next brunch and watch them disappear fast.
Recipe FAQ
- → Can I use a different kind of sausage?
Yes, substitute with turkey sausage or plant-based sausage. Adjust spice levels as needed and be sure to fully cook before mixing.
- → Are these suitable for meal prep?
Absolutely. Store cooled muffins in an airtight container in the fridge for up to three days or freeze up to a month.
- → Can I make them vegetarian?
Omit sausage and increase veggies for a vegetarian option. Try mushrooms or extra spinach for heartiness.
- → How do I prevent muffins from sticking?
Grease the muffin tin well or use silicone liners to help release the muffins easily after baking.
- → Can I adjust the spice level?
Yes. Add more red pepper flakes or cayenne for heat, or reduce for a milder flavor profile.
- → What can I serve with these muffins?
Enjoy with a green salad, or pair with marinara sauce for dipping to complement Italian-inspired flavors.