clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Puerto Rican Breakfast Lasagna {Paleo}-2

Paleo Plantain Breakfast Lasagna {Puerto Rican Inspired}

  • Author: Lindsay Cotter
  • Prep Time: 10
  • Cook Time: 33
  • Total Time: 43
  • Yield: 7 1x


Latin inspired paleo and whole30 breakfast lasagna



  • 1/2 tbsp olive oil or avocado oil or clarified butter
  • 34 ripe plantains (sliced in half, lengthwise). Use 4 plantains for larger casserole dishes
  • 2/33/4 cup chopped onion
  • 1 bell pepper, chopped
  • 1 tsp + minced garlic (around 2 medium garlic cloves)
  • 68 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)
  • 56 eggs, whisked (use 6 for larger casserole dishes)
  • Extra Sea salt and crushed red pepper flakes to garnish .


  1. Preheat oven to 350F and oil a 8×11 baking/casserole dish. Set aside.
  2. 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.
  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.


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


  • 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


Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook