I’ve really been into breakfast casseroles lately, as they make it so easy to have a delicious and quick breakfast all week long! This Maple Sausage, Bacon & Plantain Crust Breakfast Casserole is the best! After all, if I’m gonna eat something multiple days in a row, it has to be REALLY GOOOOOOOD!
With Thanksgiving basically coming up in two seconds (HOW is it November already?!) this would be the perfect breakfast to make ahead for your family! I usually eat a good breakfast the morning of Thanksgiving (and will be making this!) and then save my appetite, since I feast at my parents house late-afternoon, and then my in-laws for a late dinner! Speaking of Thanksgiving, I’ve got some great recipes headed your way that you’ll definitely want to make, so stay tuned next week for those!
Alright, that’s it for this week on the blog! I’m about to hop on a plane to Maryland for my cousin’s wedding this weekend! I’m so excited to see my family and check out what Maryland’s all about…I haven’t been there since I was 18, and when you’re 18, you don’t really care what anything is about. Haha. 😉
If you’re looking for other make-ahead breakfast ideas, check out my Buffalo Chicken Breakfast Casserole, Ham & Asparagus Egg Muffins, Buffalo Deviled Eggs, Italian Sausage Frittata, or even my Apple Cinnamon or Blueberry Muffins!
Enjoy this recipe for my Maple Sausage, Bacon & Plantain Crust Breakfast Casserole!
Maple Sausage, Bacon & Plantain Crust Breakfast Casserole
- 8 eggs
- 1/2 cup full fat coconut milk
- 1/4 cup maple syrup
- 1 1/2 tablespoons fresh sage, minced (or 1 ½ teaspoons dried, rubbed sage)
- 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried and crumbled)
- 1 1/2 teaspoons sea salt
- 1/2 pound bacon (4-5 slices)
- 1 pound ground pork
- 2 large plantains (green or yellow – green are starchier and more like potatoes, yellow will be sweeter and softer)
- Preheat your oven to 350 degrees. Lightly grease a 9x9" casserole dish with coconut oil or ghee.
- Peel the plantains by making a shallow cut in the skin, lengthwise and peel the skin away from the fruit. Cut the plantain in half, and then cut each half into thirds, lengthwise. Set aside.
- In a large bowl, combine the eggs, coconut milk, maple syrup, sage, rosemary and sea salt. Whisk until well combined. Set aside.
- Heat a large pan over medium heat. Once the pan is hot, add the bacon and cook until crispy, flipping as needed. Remove the bacon from the pan and place on a large plate lined with paper towels. Crumble the bacon once it's cool enough to handle.
- Add the ground pork to the pan and sauté until cooked through. Place the ground pork on the plate, along with the bacon, leaving the grease in the pan.
- Place the plantains in a single layer in the pan. Cook until the edges of the plantains begin to turn golden brown. Flip and cook the other side until golden brown. Place on the plate along with the bacon and sausage.
- Add the crumbled bacon and ground pork to the bowl with the egg mixture, and stir to combine.
- Place the plantains in a single layer in a 9x9" dish. If needed, you can smash the plantains with the bottom of a drinking glass to help them fit into the dish and form a crust. Pour the egg mixture on top of the plantains and spread to make an even top. Bake for 35-45 minutes, or until the casserole has set. Enjoy!
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