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This cast-iron skillet (no egg) breakfast is easily compiled at camp with minimal effort and no prep required. It serves well as a hearty breakfast before a day of movement, or as a post workout meal. The addition of broth infuses flavor and nutrients in this dish. You can bring a shelf stable version in your pantry goods, and use the leftover broth to enjoy on a cold evening by the campfire.

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Sweet Plantain, Beef Sausage and Broccoli Breakfast Skillet

  • Author: Stephanie Stanley


  • 2 tsp coconut oil
  • 1 Yellow plantain sliced into ½” half rounds
  • 2 Cups of broccoli florets 
  • 2 Compliant beef sausages, sliced ½” thick
  • ¼ Cup of broth (chicken/beef/veggie)
  • 2 tsp Italian seasoning
  • Kosher salt and pepper to taste
  • 1 Green onion, white and light green parts thinly sliced (optional garnish)
  • Cilantro (optional garnish)
  • Hot sauce or chili flakes (optional garnish)


  1. HEAT a skillet over medium heat and add the broth.
  2. COOK broccoli and seasoning, cover for 1-2 minutes until bright green.
  3. REMOVE the broccoli to a plate.
  4. SAUTEE sausage until browned and slightly crispy.
  5. REMOVE sausage to the broccoli plate.
  6. ADD coconut oil to the skillet and sauté the plantain until golden on both sides
  7. ADD everything back in to reheat, add the Italian seasoning and kosher salt and pepper to taste.
  8. SERVE with cilantro, green onion and hot sauce garnishes.

November 13, 2020
November 13, 2020