Baked muffins packed with sausage, cheese, veggies, and lasagne noodles for a hearty Italian-inspired treat.
# Ingredients:
→ 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 chopped baby spinach
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 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
# Instructions:
01 - Preheat oven to 350°F. Grease a standard 12-cup muffin tin or line with silicone liners.
02 - Cook sausage in a skillet over medium heat, breaking it up until browned, about 5 minutes. Add onion, garlic, and bell pepper; sauté until softened, approximately 3 minutes.
03 - Stir in diced tomatoes, chopped baby spinach, dried Italian herbs, and crushed red pepper flakes. Simmer for 3 minutes, then remove from heat and allow mixture to cool slightly.
04 - Whisk eggs, whole milk, salt, and black pepper together in a large bowl until fully blended.
05 - Add shredded mozzarella, grated Parmesan, chopped fresh basil, and the cooled sausage-vegetable mixture to the eggs. Stir to incorporate.
06 - Gently fold in the broken oven-ready lasagne noodle pieces.
07 - Divide mixture evenly among the prepared muffin cups, filling each approximately three-quarters full.
08 - Bake for 20 to 25 minutes until muffins are puffed and golden, and a toothpick inserted in the center emerges clean.
09 - Let muffins cool for 5 minutes before running a knife around the edges to release. Garnish with additional fresh basil if desired.
