Enjoy savory, spicy Italian muffins with melty cheese, sausage, and veggies—easy for breakfast, brunch, or snacking.
# Components:
→ Meats
01 - 7 oz spicy Italian sausage, casings removed
→ Vegetables
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 small red bell pepper, finely diced
05 - 1 cup baby spinach, chopped
06 - 14 oz canned diced tomatoes, drained
→ Dairy
07 - 8 large eggs
08 - 1/2 cup whole milk
09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
→ Pasta
11 - 3 oven-ready lasagne noodles, broken into bite-sized pieces
→ Spices & Herbs
12 - 1 tsp dried Italian herb mix
13 - 1/2 tsp crushed red pepper flakes
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - 2 tbsp chopped fresh basil, plus extra for garnish
# Directions:
01 - Preheat the oven to 350°F (180°C). Grease a standard 12-cup muffin tin or line with silicone muffin liners.
02 - In a skillet set over medium heat, brown the sausage for approximately 5 minutes, breaking up meat as it cooks. Add onion, garlic, and red bell pepper; sauté until softened, about 3 minutes.
03 - Add diced tomatoes, chopped spinach, dried Italian herb mix, and crushed red pepper flakes to the skillet. Simmer for 3 minutes, then remove from heat and allow to cool slightly.
04 - In a large bowl, whisk together the eggs, whole milk, salt, and black pepper until well blended.
05 - Stir shredded mozzarella, grated Parmesan, and chopped fresh basil into the egg mixture, then add the cooled sausage-vegetable mixture and mix to thoroughly combine.
06 - Gently fold the broken lasagne noodle pieces into the egg mixture.
07 - Evenly distribute the mixture into the prepared muffin cups, filling each approximately three-quarters full.
08 - Bake for 20 to 25 minutes or until the muffins are puffed, golden, and a toothpick inserted in the center comes out clean.
09 - Allow the muffins to cool for 5 minutes before running a knife around the edges to release them. Garnish each with extra chopped fresh basil before serving.
