Paleo
Dairy Free
Gluten FreeThis 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}
- Prep Time: 10
- Cook Time: 33
- Total Time: 43
- Yield: 7 1x
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, Adobo seasoning or sauce, plus cumin and smoked paprika. Saute until onion is fragrant. Around 3-4 minutes.
- Add sausage meat, tomato sauce, cilantro, olives, 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.
- 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
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
Cheers!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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I totally need to make this. Plantains are my current “jam”. 🙂
This was the recipe I was going to send you to make back in January! Haha.
This sounds so amazing and unique! Can’t wait to give it a try!
Seriously such a brilliant idea!!! So creative and would make for the perfect weekend breakfast.
Holly YUM! Does this every look delish!
Wow! Never heard of this, but I’ll definitely need to try! Looks delicious Lindsay!
★★★★★
Wow! This is such a great idea! It looks amazing!
thanks Gina!
This is amazing!
THanks JEnn!
It’s called pastelon not paleo breakfast. Its like saying Nueva York instead of New York. Say it like it should be said.
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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. 😉
I am DROOLING over this!
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!
★★★★★
Thank you so so much Laurie!
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!)
I love how creative this is Lindsay- it sounds absolutely amazing!
Looks so tasty!
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.
Yes, so so nourishing! Let me know if you try this Christina!
Wow, your creativity never ceases to amaze me.
I’m so sorry about the Kiwi’s job. I’m here if you need me.
THanks friend. It happened all of a sudden and now I work my booty off more. Le sigh. Send wine and lasagna
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
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.
ya, totally thought of you bro!
Gosh, this looks absolutely delicious! My spoon is ready to dive in.
★★★★★
Yayy, i have a bunch of plantains that i didn’t use for a party this weekend!!
BREAKFAST LASAGNA…SAY WHAT?! I had no idea this existed but know for sure that I need it in my life.
it’s a must make, for sure!
Thanks so much for this recipe, it’s so yummy and unique. Lindsay, you are truly awesome!
★★★★
Oh I am so glad you like it!
whoops hit reply too fast. I meant to thank you for your feedback. It means a lot Maddie!
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!
★★★★★
SO glad you enjoyed Jason! Thank you for updating me about the ingredients. I’ll correct that now. 🙂
Wow, the cake looks so delicious and amazing. I really want to enjoy it. Thank you for sharing the recipe.
★★★★
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
★★★★★
Great idea to use vegan chorizo, Andrea! I hope you enjoyed the leftovers!