Today’s plantain and sausage breakfast casserole is a smart, satisfying way to get a nutritious, balanced breakfast on the table—especially when you want something you can prep ahead and reheat during a busy week.
I’m always hunting for breakfasts that meet a few needs: make-ahead convenience, hearty flavor, and simple prep. Casseroles check all those boxes—this plantain and sausage version does, too. It pairs starchy, caramelized plantains with savory, crispy breakfast sausage and a custardy egg layer to create a complete meal.
This casserole is a great candidate for weekend meal prep. The sausage and plantains require a bit of upfront cooking, but the steps are straightforward. Once assembled and baked, the casserole stores well in the refrigerator and reheats nicely for several days. It also freezes well in portions, making it handy for breakfasts on demand.
Start with a couple of pounds of your favorite breakfast sausage. Brown it in a large skillet over medium-high heat until it gets crispy and releases some fat. Remove the browned sausage with a slotted spoon and set it aside. Peel the plantains and slice them into roughly 1/2-inch discs. Use the rendered sausage fat to pan-fry the plantain slices until they’re golden brown on both sides—this builds flavor and keeps the casserole from becoming soggy.
Arrange the cooked plantain rounds in a single layer across the bottom of a 9×13-inch casserole dish. Scatter the browned sausage over the plantains, then pour a batch of whisked eggs evenly over the top. I season the egg mixture with a little fine sea salt, cracked black pepper, and dried oregano for a subtle herb note, but you can adjust seasonings to your taste.
The plantains supply the starchy component while the eggs and sausage deliver protein and fat, so a modest side of leafy greens or a piece of fruit makes this a balanced breakfast plate. The texture is pleasing: tender, slightly sweet plantains, savory sausage, and a firm, custard-like egg layer.
Choosing plantains: most grocery store plantains arrive green to yellow. Green or yellow plantains are starchier and less sweet than fully ripe brown plantains. Unlike bananas, a fully brown plantain is not spoiled—it’s simply riper and will be sweeter and softer when cooked. For this casserole, I prefer using ripe, sweeter plantains, so I often let yellow plantains sit at room temperature for a few days until brown spots appear. If you prefer a more savory base, use less-ripe plantains; the recipe steps remain the same, and the final dish will be less sweet.
More Plantain Recipes
- Paleo plantain chips
- Plantain crust pizza variations
- Oven-baked chili-lime plantain chips
- Plantain breakfast bowls with meat or bison
Plantain & Sausage Breakfast Casserole
Ingredients
- 2 pounds breakfast sausage (use your preferred variety)
- 3 ripe plantains, peeled and cut into 1/2-inch thick discs
- 12 eggs, whisked
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cracked black pepper
- 2 teaspoons dried oregano
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium-high heat, brown the breakfast sausage, breaking it into pieces with a spoon as it cooks. Cook until it becomes crispy and releases a good amount of fat. Transfer the browned sausage to a bowl, leaving the grease in the pan.
- Reduce heat to medium. Add a single layer of sliced plantains to the skillet and cook 3–6 minutes per side, until each side is golden brown. Work in batches if needed so the pan remains hot and the plantains caramelize rather than steam.
- Arrange the cooked plantain slices in an even layer across the bottom of a 9×13-inch casserole dish.
- Spread the browned sausage evenly over the plantains. Pour the whisked eggs over the sausage and plantains. Sprinkle the salt, pepper, and dried oregano on top.
- Bake for 20–25 minutes at 350°F, until the center is set. If the casserole still jiggles in the center, bake a few minutes longer.
- Remove from the oven and let cool for about 5 minutes. Slice into portions and serve warm.
- Enjoy! Store leftovers covered in the refrigerator for up to 4 days or freeze individual portions for longer storage.
Nutrition
Additional Info
Tips & Variations
- If you prefer a more herb-forward flavor, stir a tablespoon of chopped fresh parsley or cilantro into the eggs before pouring.
- For a milder dish, use pork or turkey sausage with lower spice levels. For more heat, choose a spicy sausage or add red pepper flakes to the eggs.
- To freeze: cool the casserole completely, cut into portions, wrap tightly, and freeze up to 3 months. Reheat in the oven or microwave until hot throughout.
- Serve with a simple green salad, sautéed greens, or fresh fruit to round out the meal.
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