Preheat your oven to 350 degrees. Lightly grease a 9x9” casserole dish with coconut oil or ghee.
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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.
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n 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!
