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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:
- Efficient, make-ahead breakfast options.
- Casseroles. (like this one, this one, and this one)
- Delicious eats.
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.
More Plantain Recipes
- Paleo Plantain Chips
- Al Pastor Pizza with Plantain Crust
- BBQ Pork Plantain Pizza
- Chili-Lime Oven-Baked Plantain Chips
- Paleo Bison Plantain Breakfast Bowl
- 2 pounds breakfast sausage gluten-free
- 3 ripe plantains peeled and cut into 1/2-inch thick discs
- 12 eggs whisked
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cracked black pepper
- 2 teaspoons dried oregano
- 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.
- 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.
- Spread the sausage over the plantains and then pour the whisked eggs over the sausage. Sprinkle the top with the salt, pepper, and oregano.
- 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).
- Let the casserole cool for about 5 minutes then slice and serve.