# What You’ll Need:
→ 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 - ½ cup whole milk
09 - 1 cup shredded mozzarella cheese
10 - ½ 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 - ½ tsp crushed red pepper flakes
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - 2 tbsp chopped fresh basil, plus extra for garnish
# How to Make It:
01 - Preheat oven to 350°F and grease a standard 12-cup muffin tin or line with silicone muffin liners.
02 - Cook the Italian sausage in a skillet over medium heat, breaking up pieces until browned, about 5 minutes. Add onion, garlic, and bell pepper; sauté until vegetables soften, approximately 3 minutes.
03 - Stir in diced tomatoes, chopped spinach, dried Italian herbs, and crushed red pepper flakes. Simmer mixture for 3 minutes, then remove from heat and allow to cool slightly.
04 - In a large mixing bowl, whisk together eggs, whole milk, salt, and black pepper until smoothly blended.
05 - Add shredded mozzarella, grated Parmesan, chopped basil, and cooled sausage-vegetable mixture to egg blend. Stir until evenly incorporated.
06 - Gently fold in broken lasagne noodle pieces.
07 - Distribute mixture evenly among prepared muffin cups, filling each about three-quarters full.
08 - Bake in preheated oven for 20 to 25 minutes, until muffins are puffed, golden, and a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool for 5 minutes, then run a knife around edges to release. Garnish with additional fresh basil before serving.
