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.
I first made these spicy lasagne soup egg muffins when I wanted a hearty breakfast that reminded me of weekend family dinners, but was simple enough to grab and go in the morning.
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
- Lasagne noodles: 3 oven-ready, 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 muffin tin:
- Preheat the oven to 180°C (350°F). Grease a standard 12-cup muffin tin or line with silicone muffin liners.
- Cook meat & 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 & greens:
- 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 & dairy:
- In a large bowl, whisk eggs, milk, salt, and black pepper until well blended.
- Combine filling:
- Add mozzarella, Parmesan, basil, and the sausage-vegetable mixture to the eggs. Stir to combine.
- Add 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 & serve:
- Cool for 5 minutes before running a knife around the edges to release. Garnish with extra fresh basil.
Save My kids love helping sprinkle extra cheese and fresh basil on top right before these come out of the oven. It has turned into a weekend ritual.
Required Tools
Standard 12-cup muffin tin, skillet for browning sausage and veggies, mixing bowls, whisk, spoon or spatula, knife and cutting board for prepping ingredients.
Allergen Information
This recipe includes eggs, milk, cheese, and wheat from lasagne noodles. Sausage may include additional allergens depending on brand.
Nutritional Information
Each muffin: Calories 165, Total Fat 9 g, Carbohydrates 8 g, Protein 12 g.
Save Spicy lasagne soup egg muffins are delicious straight from the oven and even better paired with marinara sauce for dipping. Make a batch ahead for quick breakfasts during the week.
Recipe Questions
- → Can I use a different sausage?
Yes, swap in ground turkey, chicken, or plant-based sausage for lighter or vegetarian options.
- → Do I need to cook the noodles beforehand?
No, oven-ready lasagne noodles work well broken into pieces, cooking as the muffins bake.
- → How can I store leftovers?
Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month for best freshness.
- → What can I serve with these muffins?
Pair with a green salad, fresh fruit, or offer marinara sauce for dipping to complement the flavors.
- → Are these muffins suitable for meal prep?
Absolutely. They are easy to reheat and enjoy throughout the week for quick breakfasts or snacks.