Today’s plantain and sausage breakfast casserole is a great way to efficiently tackle getting a healthy, balanced breakfast on the table!
I am always on the hunt for any one (or all) of the following:
Can you see where I’m going with this?
This plantain & sausage breakfast casserole HAS IT ALL. Though it does take a bit of work to get the sausage and plantains pre-cooked, the process is simple. This recipe is a great candidate for a Sunday meal prep for the week to come! It reheats exceptionally well and, believe it or not, freezes well, too.
This casserole starts off with a couple pounds of breakfast sausage. Use whichever one you enjoy most! The sausage is browned until crispy in a pan. Transfer the browned sausage to a separate bowl. Plantains are peeled and then sliced into 1/2 inch discs. We’re now going to cook the plantains in the fat from the sausage! Cook the plantains until golden on both sides and then transfer them to your casserole dish. Arrange the plantain pieces into the first layer, followed by the browned sausage, followed by the eggs. I seasoned this one with salt, pepper, and some dried oregano for a little extra flavor.
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. Because I really like this casserole with sweeter plantains, I will let 3 of the yellow/green plantains sit on my 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.
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour