Pin 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 tested these spicy lasagne soup egg muffins for a brunch party, and the mix of cozy soup flavors with gooey cheese made them an instant hit. Each muffin is hearty, flavorful, and transports classic Italian comfort right into a single bite.
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 pan:
- Preheat the oven to 180°C (350°F). Grease a standard 12-cup muffin tin or line with silicone muffin liners.
- Make sausage mixture:
- 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 vegetables:
- Stir in diced tomatoes, spinach, Italian herbs, and red pepper flakes. Simmer for 3 minutes and remove from heat. Let cool slightly.
- Mix eggs:
- In a large bowl, whisk eggs, milk, salt, and black pepper until well blended.
- Combine & fold:
- Add mozzarella, Parmesan, basil, and the sausage-vegetable mixture to the eggs. Stir to combine. Gently fold in the broken lasagne noodle pieces.
- Fill muffin cups:
- Divide the mixture evenly among muffin cups, filling each about ¾ full.
- Bake:
- Bake for 20 to 25 minutes until muffins are puffed and golden, and a toothpick inserted in the center comes out clean.
- Cool & garnish:
- Cool for 5 minutes before running a knife around the edges to release. Garnish with extra fresh basil.
Pin These flavorful muffins are a fun weekend kitchen project with my daughter. We love sharing them warm for breakfast and reminiscing about Sunday mornings together.
Serving Suggestions
Enjoy these spicy muffins with a side of marinara sauce for dipping, or pair with a crisp green salad to complement the savory flavors.
Substitutions & Variations
Use ground turkey or plant-based sausage for a lighter or vegetarian version. Omit sausage for full vegetarian and increase vegetables. Adjust spice level to taste.
Nutrition Facts
Each muffin contains roughly 165 calories, 9 g fat, 8 g carbohydrates, and 12 g protein, making them a satisfying, high-protein choice for busy mornings.
Pin Make these spicy lasagne soup egg muffins once and you will be craving their comforting flavors for breakfasts to come. They freeze beautifully for future busy days.
Recipe Q&A
- → Can these muffins be made vegetarian?
Yes, substitute the sausage with extra vegetables or a plant-based sausage alternative for a vegetarian option.
- → How do I store leftover muffins?
Keep refrigerated in an airtight container for up to 3 days or freeze for up to 1 month.
- → Can I use other cheeses instead of mozzarella and Parmesan?
Swap with similar melting cheeses such as provolone or cheddar, but flavor and texture may vary.
- → What is the best way to reheat these muffins?
Reheat in an oven or toaster at 180°C (350°F) for 5–8 minutes, or microwave for 30 seconds per muffin.
- → Are these muffins suitable for meal prep?
Absolutely! They hold up well to refrigeration and freezing, making them ideal for quick meal prep.
- → What can I serve alongside these muffins?
Pair with a simple green salad or a side of marinara sauce for dipping to complement the savory flavors.
