Savory muffins combining Italian sausage, cheese, and pasta for a bold, portable meal packed with flavor.
# Components:
→ Meats
01 - 7 ounces 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 ounces 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 teaspoon dried Italian herb mix
13 - 1/2 teaspoon crushed red pepper flakes
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons chopped fresh basil, plus extra for garnish
# Directions:
01 - Preheat oven to 350°F. Generously grease a 12-cup muffin tin or use silicone liners to prevent sticking.
02 - In a skillet over medium heat, brown the Italian sausage for approximately 5 minutes, breaking it apart. Add onion, garlic and bell pepper; sauté until vegetables soften, about 3 minutes.
03 - Stir in diced tomatoes, chopped spinach, Italian herb mix, and red pepper flakes. Let simmer for 3 minutes, then remove skillet from heat and cool mixture slightly.
04 - In a large mixing bowl, whisk eggs with whole milk, salt, and black pepper until thoroughly blended.
05 - Add mozzarella cheese, Parmesan, chopped basil, and cooled sausage-vegetable mixture to the egg base. Stir until uniformly combined.
06 - Gently incorporate broken lasagne noodle pieces into the mixture, ensuring an even distribution.
07 - Divide batter evenly between muffin cups, filling each about three-quarters full.
08 - Bake in center of oven for 20 to 25 minutes, until muffins are golden, puffed, and a toothpick inserted into the center emerges clean.
09 - Allow muffins to cool for 5 minutes. Run a sharp knife around each to release, then top with additional fresh basil before serving.
