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!
Alright my friends, I am curious. If you had all the free time in the world, where would you travel to or what would you cook?
Ever heard of Pastelón (Sweet Plantain Lasagna) or Piñón