clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view breakfast lasagna in black baking dish topped with long slices platains.

Paleo Plantain Breakfast Lasagna {Puerto Rican Inspired}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

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


Latin inspired paleo and whole30 breakfast lasagna


Units Scale
  • 1/2 Tablespoon 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+ teaspoon minced garlic (around 2 medium garlic cloves)
  • 68 oz cooked chorizo sausage or smoked turkey or chicken sausage (omit for vegetarian)
  • Optional – 2/3 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
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 cup fresh cilantro, chopped. Extra to garnish.
  • 2 Tablespoons diced green olives
  • 1 Tablespoon apple cider vinegar
  • 5 Tablespoons 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 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 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.

  • Prep Time: 10
  • Cook Time: 33
  • 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