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Plantain and Sausage Breakfast Casserole

Plantain & Sausage Breakfast Casserole

By: Cassy
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Prep Time: 30 mins
Cook Time: 25 mins
Servings: 8 servings


  • 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.
  • Enjoy!