I think I’m the worst millennial ever.  I just don’t get a lot of trends that we millennials are supposed to be all about.  I don’t follow the hip lingo and I’m def not up to date on the hottest celebs.  Ugh.  I hate that I just said celebs.

I’m also not super savvy at social media.  I know I should be because I’m a blogger, but sometimes it’s just too much and I can’t keep up.  I’ve decided to limit myself to just a few even if that means being behind the times or whatever horrible things will happen to those of us not on every single media platform. 

My favorite platform?  Instagram.  I love it and could probably scroll through it all day.  They recently (in the past few months or so?) added Instagram stories and I really like following fellow bloggers through their day.  It’s a fun way to be more personal with an audience and while I have yet to make my first Instagram story (don’t rush me!) I will Insta-stalk the crap out of my favorites.

One of those favorites is Juli Bauer from PaleOMG.  I’ve followed her blog for years and have always been a huge fan.  She has the same sense of humor and sarcasm as I do, which I feel like many people don’t understand sometimes.  She also has amazing recipes, great fashion sense, and awesome motivational posts.  Oh and her French bulldog Jackson is adorable. 

Anywho, I was watching some of her stories the other day (again, she’s hilarious and you need to follow her) and she whipped up this egg casserole thing for her husband.  She’s made it before but I had never really paid attention.  In this version, she used sausage and plantains.  I had never thought to put plantains in a savory casserole dish and it sounded awesome.  I decided to give it a whirl, with a few tweaks of my own and came up with this dish.

Guys?  Plantains in a savory casserole dish are awesome.  And even though it’s like a billion and one degrees in Chicago, I turned my oven on just to make this.  It was only for like 30 minutes but it was a sweaty 30 minutes.  Especially in my non-air conditioned apartment.  It. Was. Worth. It.  I’ve been eating this for dinner all week but it would obviously make a great breakfast or heck, even a lunch.  Eat it for every meal!  

Remember the cauliflower crumbles from Wednesday?  Well, you need them for this recipe OR you can use regular sausage.  I like the boost of flavor the curry in the crumbles gives this dish, but you do you, my friend.

Now, I’m off to sit very still in front of a fan so I don’t melt into a massive puddle.  What are your fun plans for the weekend?

Plantain & Pepper Bake 

• 1 large plantain, brown and yellow skin NO green
• 1 cup Thai cauliflower crumbles OR 1/2 pound of your favorite sausage, cooked
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup yellow pepper, thinly sliced
• 1/2 cup onion, diced
• 2-3 cloves garlic, minced
• 2 tbsp fresh cilantro, chopped
• 3 large eggs
• 1/3 cup egg whites
• 1/2 tsp salt
• 1/4 tsp pepper

1. Preheat the oven to 425 and lightly oil an 8 x 8 casserole dish and add the cauliflower crumbles or cooked sausage.  Set aside
2. Slice off the ends of the plantain and cut a shallow slit down the middle.  Peel the skin back and dice the plantain into chunks.  Heat a little olive oil in a large skillet over medium-high heat and add the peppers, garlic, and onions.  Saute until they are soft and the edges are slightly brown.  About 5 to 7 minutes. 
3. Put the onions and peppers into the casserole dish and return the pan to the stove.  Add the plantain chunks and saute until the edges start to brown and then put those in the casserole dish as well.  Sprinkle everything with salt and pepper and let it cool slightly. 
4. Meanwhile, whisk together the eggs and egg whites.  Stir the cilantro into the cooled plantains and peppers and then pour in the eggs.  Stir everything together a little bit and then bake in the oven for 30 minutes.  
5. Check after 30 minutes to see if the edges are starting to brown and the middle is set.  If it is, let it cool for about 5  minutes before slicing and eating.  If it isn’t ready yet, bake for another 5 to 10 minutes.
6. Serve with extra chopped cilantro, a dollop of salsa or sour cream, or my personal favorite: slathered in guacamole 🙂