Plantain and Sausage Breakfast Casserole

Plantain and Sausage Breakfast Casserole

This recipe is a great candidate for a Sunday meal prep for the week to come! It reheats exceptionally well and freezes well, too. The plantains help provide a healthy dose of starch while the eggs and sausage offer up fat and protein. Next to some leafy greens or a piece of fruit, you have yourself a complete meal!

A note about choosing plantains: Most plantains at the grocery store are going to be green/yellow. At this stage, these plantains will be starchier and less-sweet than their brown (more ripe) counterparts. Unlike a banana, a completely brown plantain does NOT mean that it’s bad. It just means that it’s going to be more sweet then starchy. This casserole is better with sweeter plantains, so let 3 of the yellow/green plantains sit out on your counter top for about 5 days, or until they’re starting to look nice and brown. At this point, they’re ready for the casserole! Note that you CAN make this casserole with not overly-ripe plantains. You will follow all the same steps, but know that the plantain base will be more savory and less sweet.

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Plantain and Sausage Breakfast Casserole
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Prep Time 30 Minutes
Cook Time 25 Minutes
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Ingredients
Prep Time 30 Minutes
Cook Time 25 Minutes
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Servings
Ingredients
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Instructions
  1. In a large skillet, brown the breakfast sausage over medium/high heat, breaking it up with a spoon as it cooks. Cook until it looks crispy and has released a good amount of fat. Using a slotted spoon, transfer the browned sausage to a separate bowl, leaving the grease behind in the pan.
  2. Turn the heat to medium and add one layer of the sliced plantains. Cook on one side for about 3 to 6 minutes, or until they start to look golden brown. Flip them over and cook for an additional 3 to 6 minutes, or until golden brown. As the plantains are finished, add them to the bottom of a 9 inch by 13 inch casserole dish. Repeat until all the plantain pieces are cooked and spread out into one even layer in the bottom of the dish.
  3. Spread the sausage over the plantains and then pour the whisked eggs over the sausage. Sprinkle the top with the salt, pepper, and oregano.
  4. Bake the casserole at 350 F for 20 to 25 minutes, or until the center is firm (give it a shake and if it jiggles, it needs more time).
  5. Let the casserole cool for about 5 minutes then slice and serve.
Recipe Notes

 

Plantain Bacon Fritters

Plantain Bacon Fritters

This is a great dish to serve with a poached or fried egg and avocado for breakfast. You can also serve it as a side dish with just about any meal!

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Plantain Bacon Fritters
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Instructions
  1. First, cook bacon over medium-high heat until crisp, drain on paper towels and save ¼ cup of rendered bacon fat.
  2. Cut off the ends of your plantains and score the sides to remove the peel.
  3. In a large bowl, mash the plantains with a potato masher until smooth (a few lumps are fine).
  4. Crumble the cooked bacon and add to the mashed plantains.
  5. Add the salt and pepper and mix.
  6. Heat a large nonstick skillet over medium heat (no hotter) and add the ¼ cup bacon fat.
  7. Form the plantain mixture into 8 small patties and fry in the bacon fat over medium heat, adjusting the heat to avoid burning. Cook on each side until golden brown and crisp.
  8. Garnish with greens.
Plantain Nachos

Plantain Nachos

Nachos!!!  YAY!!!  Replace tortilla chips with baked sliced plantains, a healthier alternative that still gives you a great crunch and taste fantastic. Although they look like bananas, plantains are actually NOT sweet when green. They are more starchy, which make them a nice substitute for ,as they taste more like a potato than a banana.

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Plantain Nachos
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Prep Time 20 Minutes
Cook Time 30 Minutes
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Prep Time 20 Minutes
Cook Time 30 Minutes
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Servings
Ingredients
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Instructions
For the plantain chips
  1. Peel and cut plantains into super thin slices. The easiest way to peel a plantain is to first cut the ends and then make about 3 or 4 cuts in the peel lengthwise down the plantain. Do not cut down through the meat – just the skin. Then start at one end and peel the skin down. The key to crunchy chips is slicing the plantain really thin. It’s helpful to use a mandolin vegetable slicer to get super thin slices.
    Peel and cut plantains into super thin slices. The easiest way to peel a plantain is to first cut the ends and then make about 3 or 4 cuts in the peel lengthwise down the plantain. Do not cut down through the meat – just the skin. Then start at one end and peel the skin down.  The key to crunchy chips is slicing the plantain really thin. It’s helpful to use a mandolin vegetable slicer to get super thin slices.
  2. Melt coconut oil and stir in a bowl with the chips to coat evenly.
  3. Arrange on a baking sheet in one layer.
  4. Salt and pepper to taste.
  5. Bake in the oven at 400 degrees for about 30 minutes until crisp.
For Meat
  1. Brown meat in a skillet on the stove with chopped onions.
  2. Drain any excess fat.
  3. Add taco seasoning and broth or water. Stir until well combined.
  4. Serve on top of plantain chips along with desired toppings.
Recipe Notes

Taco Seasoning Recipe ("Mexican Spice")

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