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★★★★★39 Comments

Puerto Rican Paleo Breakfast Lasagna

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by Lindsay Cotter Posted: March 29, 2018

Dairy-FreeGluten-FreeGrain-FreeNut-FreeWhole30
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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.

Breakfast lasagna topped with plantains in black loaf pan on wooden cutting board.

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!

Close up view Puerto Rican plantain breakfast lasagna

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.

Close up side view of plantain lasagna in baking dish with slice removed to show layers.

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!

Overhead view Paleo breakfast lasagna topped with plantains.
Close up side view slice of plantain breakfast lasagna on black plate
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Overhead view breakfast lasagna in black baking dish topped with long slices platains.

Paleo Plantain Breakfast Lasagna {Puerto Rican Inspired}


★★★★★

4.7 from 3 reviews

  • Author: Lindsay Cotter
  • Total Time: 43
  • Yield: 7 1x
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Description

Latin inspired paleo and whole30 breakfast lasagna


Ingredients

Units Scale
  • ½ Tablespoon olive oil or avocado oil or clarified butter
  • 3– 4 ripe plantains (sliced in half, lengthwise). Use 4 plantains for larger casserole dishes
  • ⅔ – ¾ cup chopped onion
  • 1 bell pepper, chopped
  • 1+ teaspoon minced garlic (around 2 medium garlic cloves)
  • 6–8 oz cooked chorizo sausage or smoked turkey or chicken sausage (omit for vegetarian)
  • Optional – ⅔ cup riced cauliflower to make thicker filling
  • 1 teaspoon dried oregano
  • 1 Tablespoon adobo sauce or 1 teaspoon adobo seasoning (see notes for substitutes)
  • Sea salt and black pepper to taste
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ cup fresh cilantro, chopped. Extra to garnish.
  • 2 Tablespoons diced green olives
  • 1 Tablespoon apple cider vinegar
  • 5 Tablespoons tomato sauce, unsweetened
  • 5–6 eggs, whisked (use 6 for larger casserole dishes)
  • Extra sea salt and crushed red pepper flakes to garnish

Instructions

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

Estimated Nutrition Per Serving based on using sausage.

  • Prep Time: 10
  • Cook Time: 33
  • Category: breakfast
  • Cuisine: Latin

Nutrition

  • Serving Size: 1 slice
  • Calories: 278
  • Sugar: 13g
  • Sodium: 300.7mg
  • Fat: 10.5g
  • Saturated Fat: 3g
  • Carbohydrates: 31.5g
  • Fiber: 3g
  • Protein: 12.5g
  • Cholesterol: 160mg

Keywords: breakfast, lasagna, whole 30, paleo, Puerto Rican, Latin

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This Puerto Rican Paleo breakfast lasagna on plates

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
 Whatcha making for Easter? I think this paleo casserole would be quite scrumptious for the Easter bunny. Haha, shameless plug!

Cheers!

Lindsay Cotter - Cotter Crunch
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Categories: Breakfasts, Casseroles, Dairy-Free, Gluten-Free, Grain-Free, Main Dishes, Nut-Free, Oven, Whole30 Tags: breakfast, casserole, paleo, whole30

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Jade

    12/18/2020 at 4:28 AM

    You have a lot of mixed and confusing information in this post. Puerto Rico is Caribbean not Latin American… also, the plantains you used for this recipe would be tostones. Pastelon in made with Maduros. Picadillo is made from ground meat not chorizo. Puerto Rican food is also not spicy… flavorful yes, but no heat. What you have done is grouped all Spanish speaking countries into one ball of misinformation. UGH!

    Reply
    • Avatar photoLindsay Cotter

      12/19/2020 at 11:36 AM

      I’m sorry to hear that. I wasn’t trying to confuse. This is something we will update soon! Thanks.

      Reply
  2. Andrea

    11/22/2020 at 8:04 PM

    Really impressed with this recipe. I thought the flavors were delicious. The plantains have a lovely sweetness offset by the acid saltiness of the rest of the dish. I used vegan chorizo to make it vegetarian

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/23/2020 at 8:05 AM

      Great idea to use vegan chorizo, Andrea! I hope you enjoyed the leftovers!

      Reply
  3. driving directions

    10/15/2019 at 10:54 PM

    Wow, the cake looks so delicious and amazing. I really want to enjoy it. Thank you for sharing the recipe.

    ★★★★

    Reply
  4. Jason

    07/12/2019 at 8:46 PM

    Just tried this recipe and it turned out great! I noticed that the cumin, oregano, and paprika were listed in the ingredients but not within the instructions- we incorporated those when cookings the vegetables.

    Also, I’m a vegetarian so we cooked with 1.5 cups of cauliflower rice.

    Overall, the dish tasted very savory and didn’t taste the sweetness of the plantains. We’ll be making this dish again!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      07/12/2019 at 8:49 PM

      SO glad you enjoyed Jason! Thank you for updating me about the ingredients. I’ll correct that now. 🙂

      Reply
  5. Maddieknz

    04/19/2018 at 12:19 AM

    Thanks so much for this recipe, it’s so yummy and unique. Lindsay, you are truly awesome!

    Reply
    • Avatar photoLindsay Cotter

      04/19/2018 at 9:22 AM

      Oh I am so glad you like it!

      Reply
    • Avatar photoLindsay Cotter

      04/19/2018 at 9:23 AM

      whoops hit reply too fast. I meant to thank you for your feedback. It means a lot Maddie!

      Reply
  6. Gaby Dalkin

    04/03/2018 at 7:12 AM

    BREAKFAST LASAGNA…SAY WHAT?! I had no idea this existed but know for sure that I need it in my life.

    Reply
    • Avatar photoLindsay Cotter

      04/03/2018 at 11:46 AM

      it’s a must make, for sure!

      Reply
  7. gerry speirs

    04/02/2018 at 11:01 AM

    Yayy, i have a bunch of plantains that i didn’t use for a party this weekend!!

    Reply
  8. Kimberly@FoodTalko

    04/02/2018 at 6:04 AM

    Gosh, this looks absolutely delicious! My spoon is ready to dive in.

    Reply
  9. Laura @ Sprint 2 the Table

    04/01/2018 at 8:04 PM

    I love this combo!!! It’s such a weird breakfast idea (at least to me)… naturally, I’m ALL over it! Love love love plantains.

    Reply
    • Avatar photoLindsay Cotter

      04/01/2018 at 11:13 PM

      ya, totally thought of you bro!

      Reply
  10. Albert Bevia

    04/01/2018 at 4:56 AM

    I have never heard of Pastelón before, but wow it looks so good! I love the idea of swapping out the noodles for the plantains…genius in everyway!!! great recipe

    Reply
  11. Meghan@CleanEatsFastFeets

    03/30/2018 at 7:43 PM

    Wow, your creativity never ceases to amaze me.

    I’m so sorry about the Kiwi’s job. I’m here if you need me.

    Reply
    • Avatar photoLindsay Cotter

      03/30/2018 at 11:00 PM

      THanks friend. It happened all of a sudden and now I work my booty off more. Le sigh. Send wine and lasagna

      Reply
  12. Christina

    03/30/2018 at 6:49 PM

    I LOVE love love plantains but had no idea how healthy they were. I think it’s time to start adding them to the grocery basket. Thanks for the education. Oh and can’t wait to make this recipe.

    Reply
    • Avatar photoLindsay Cotter

      03/30/2018 at 11:12 PM

      Yes, so so nourishing! Let me know if you try this Christina!

      Reply
  13. Erin

    03/30/2018 at 3:05 PM

    Looks so tasty!

    Reply
  14. Heather S Christo

    03/30/2018 at 2:43 PM

    I love how creative this is Lindsay- it sounds absolutely amazing!

    Reply
  15. Liz @ Floating Kitchen

    03/30/2018 at 2:25 PM

    Holy yum! I’ve never heard of Pastelón before, but sounds right up my alley! Love plantains any time of day. So thing sounds like the perfect savory breakfast (and hello leftovers for dinner!)

    Reply
  16. Laurie Messer

    03/30/2018 at 12:25 PM

    I love this Lindsay! I can totally see you in your pj’s, with a fork, eating leftovers the next morning in front of your fridge! LOL!! You have totally inspired me with this flavorful dish! Thanks!

    Reply
    • Avatar photoLindsay Cotter

      03/30/2018 at 4:44 PM

      Thank you so so much Laurie!

      Reply
  17. Lexi

    03/30/2018 at 11:46 AM

    I am DROOLING over this!

    Reply
  18. Antonio E. Muniz

    03/30/2018 at 6:53 AM

    It’s called pastelon not paleo breakfast. Its like saying Nueva York instead of New York. Say it like it should be said.

    Reply
    • Avatar photoLindsay Cotter

      03/30/2018 at 11:47 AM

      Hi Antonio. I’m sorry for the confusion. I didn’t mean this to be a pastelon, just a breakfast version inspired by the classic. That’s why I called it puerto rican breakfast lasagna. A latin inspired paleo casserole since it doesn’t use cheese. 😉

      Reply
  19. Jennifer Farley

    03/29/2018 at 8:05 PM

    This is amazing!

    Reply
    • Avatar photoLindsay Cotter

      03/29/2018 at 11:07 PM

      THanks JEnn!

      Reply
  20. Gina @Running to the Kitchen

    03/29/2018 at 7:36 PM

    Wow! This is such a great idea! It looks amazing!

    Reply
    • Avatar photoLindsay Cotter

      03/29/2018 at 11:16 PM

      thanks Gina!

      Reply
  21. Mary Ann | The Beach House Kitchen

    03/29/2018 at 5:09 PM

    Wow! Never heard of this, but I’ll definitely need to try! Looks delicious Lindsay!

    Reply
  22. Megan @ Skinny Fitalicious

    03/29/2018 at 4:17 PM

    Holly YUM! Does this every look delish!

    Reply
  23. Matt Robinson

    03/29/2018 at 3:08 PM

    Seriously such a brilliant idea!!! So creative and would make for the perfect weekend breakfast.

    Reply
  24. Leigh Ann

    03/29/2018 at 12:45 PM

    This sounds so amazing and unique! Can’t wait to give it a try!

    Reply
  25. Katie

    03/29/2018 at 8:39 AM

    I totally need to make this. Plantains are my current “jam”. 🙂

    Reply
    • Avatar photoLindsay Cotter

      03/29/2018 at 9:53 AM

      This was the recipe I was going to send you to make back in January! Haha.

      Reply

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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