Puerto Rican Paleo Breakfast Lasagna

Name: Paleo Plantain Breakfast Lasagna {Puerto Rican Inspired}
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 7
Cuisine: Latin
Ingredients: 1/2 tbsp olive oil or avocado oil or clarified butter; 3- 4 ripe plantains (sliced in half, lengthwise). Use 4 plantains for larger casserole dishes; 2/3 – 3/4 cup chopped onion; 1 bell pepper, chopped; 1 tsp + minced garlic (around 2 medium garlic cloves); 6-8 oz cooked chorizo sausage or smoked turkey or chicken sausage (omit for vegetarian); Optional - 2/3c riced cauliflower to make thicker filling; 1 tsp dried oregano; 1 tbsp adobo sauce or 1 tsp adobo seasoning (see notes for substitutes); Sea Salt and black pepper to taste; 1/2 tsp cumin; 1/2 tsp smoked paprika; 1/2 cup fresh cilantro, chopped. Extra to garnish.; 2 tbsp diced green olives; 1 tbsp Apple Cider Vinegar; 5 tbsp tomato sauce (unsweetened); 5-6 eggs, whisked (use 6 for larger casserole dishes); Extra Sea salt and crushed red pepper flakes to garnish .

March 29, 2018 32 Comments Rate This Recipe!

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This Puerto Rican Paleo breakfast lasagna is a healthy take on the Latin dish Pastelón. A whole 30 friendly casserole that’s hearty yet still nourishing. Think of it as a flavorful paleo breakfast lasagna and egg casserole combined! It uses fried sweet plantains in place of noodles and can can be made ahead and frozen. A delicious and wholesome sweet and savory combo of ingredients.

I’ve got travel on my mind, can you tell? I’ve just gone ahead and made a Puerto Rican inspired breakfast casserole, so that must mean I’m craving some beach time and pure comfort food all in one. The perfect combo, right? Haha! Yeah, I could use some of that and a tan. You see, this month has already been a world wind of transitions. Hard yet good transitions. One being that my husband’s whole company got bought out and laid off. Just like that. Phew, what a wake up call that was! I hoping I can find time to share more of that vulnerable & corny “behind the scenes” details with you later. You don’t mind, right? (Insert Sarcasm).

But back to this AMAZING Pastelón. It was kind of a “let’s try something new” dish. This happens to me when I feel overwhelmed with life. I just get in the kitchen and cook up whatever my heart desires, no matter the season! The caramelized banana chocolate cups are a prime example.

Well, this time my creative outlet went with savory comfort food. Puerto Rican Breakfast Lasagna comfort food. And let me tell you, it is downright DELICIOUS! With Latin-inspired flavors and a breakfasty-vibe, it’ll win you over, I promise. Pastelón is a plantain dish that’s layered like lasagna, except that it’s not at all Italian (Yes, I still love you Italy!) This casserole has a layer of picadillo, which is made with chorizo, green olives, and a sweet tomato sauce. So you get spicy, salty, and sweet all in one bite. And with the sweet fried plantains, it’s total PERFECTION!

Now I’m going to get all nerdy on you with some nutrition info. You knew that would happen, didn’t you? It’s the least I can since I spent my last post gushing over coconut cake. Yep.

But first, a little grocery shopping tip for plantains!

Did you pass by the plantains every time you put bananas in your grocery cart. Plantains are right there by the bananas, looking like large, greenish-hued bananas that are sold singly rather than in a bunch. They’re a staple in Latin American cooking, and a food that Americans should be paying more attention to, and I’ll tell you why. Aside from plantains being rich in nutrients like potassium, beta carotene, vitamin B6, and vitamin C, they’re a considered a resistant starch.

Resistant starch is a type of fiber that you can’t digest, but… your gut flora can! My gut flora totally needs this! By “resistant”, plantains can’t be broken down in the stomach and small intestine. Once they pass into the large intestine, the resistant starch in your plantain acts as food for your gut flora. How awesome is that?

Plantains are more of resistant starch raw or cooked then cooled. That means you’re totally allowed to eat the leftovers from this breakfast lasagna straight up. .. from the fridge… in your pj’s… with just a fork. Cotter approved.

You already know I’m all about experimenting with world cuisines while keeping it healthy and budget friendly. Gotta keep this Kiwi husband of mine happy (trust me, I owe him)! And with this Puerto Rican casserole, it’s an easy way to get out of your comfort zone and try some new flavors, you with me? I think this would be perfect for Father’s day breakfast or brunch, or as a tasty and comforting dinner any day of the year! So go ahead and tempt your taste buds with this DELICIOUS “try something new” casserole, y’all!

Paleo Plantain Breakfast Lasagna {Puerto Rican Inspired}

★★★★

4 from 5 reviews

Author: Lindsay Cotter
Prep Time: 10
Cook Time: 33
Total Time: 43
Yield: 7
Category: breakfast
Cuisine: Latin

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Description

Latin inspired paleo and whole30 breakfast lasagna

Ingredients

1/2 tbsp olive oil or avocado oil or clarified butter
3- 4 ripe plantains (sliced in half, lengthwise). Use 4 plantains for larger casserole dishes
2/3 – 3/4 cup chopped onion
1 bell pepper, chopped
1 tsp + minced garlic (around 2 medium garlic cloves)
6-8 oz cooked chorizo sausage or smoked turkey or chicken sausage (omit for vegetarian)
Optional – 2/3c riced cauliflower to make thicker filling
1 tsp dried oregano
1 tbsp adobo sauce or 1 tsp adobo seasoning (see notes for substitutes)
Sea Salt and black pepper to taste
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 cup fresh cilantro, chopped. Extra to garnish.
2 tbsp diced green olives
1 tbsp Apple Cider Vinegar
5 tbsp tomato sauce (unsweetened)
5-6 eggs, whisked (use 6 for larger casserole dishes)
Extra Sea salt and crushed red pepper flakes to garnish .

Instructions

Preheat oven to 350F and oil a 8×11 baking/casserole dish. Set aside.
Slice your plantains in half, lengthwise. Fry them on medium high in 1/2 tbsp oil (or butter) until golden brown. About 2-3 minutes per side. Set aside.
In same pan add your chopped onion, chopped bell pepper, and Adobo seasoning or sauce. Saute until onion is fragrant. Around 3-4 minutes.
Add sausage meat, tomato sauce, olives, cilantro, and apple cider vinegar. Mix all together. Cook on medium heat for 2-3 minutes.
Layer ½ of plantain in small casserole dish. Add meat and veggies. Layer again with rest of plantains.
Add whisked egg on top. Sprinkle with sea salt and pepper and optional red pepper flakes.
Bake at 350F for 30-35 minutes.
Garnish with cilantro, lime wedges, salt/pepper to taste.
Slice and serve.

Notes

Optional add-ins to replace meat – 8 oz beans, ½ cup more chopped cauliflower or chickpeas.

If you don’t have adobo sauce or seasoning, you can use a spicy chili sauce (no additives) or make your own by combining 1 tablespoon tomato paste , 1 tablespoon apple cider vinegar, 1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix), 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt.

Estimated Nutrition Per Serving based on using sausage.