Tigrillo Ecuadorian Green Plantain Mash with Cheese and Eggs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory Ecuadorian breakfast mash combining ripe green plantains, melted fresh cheese, and scrambled eggs for a comforting start to the day. This latin american-inspired breakfast ready in about 40 minutes combines large eggs, butter, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 3 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a medium pot of water to a boil. Add 3 peeled and sliced medium green plantains along with 1 tsp salt, cooking for 20 minutes until plantains are very tender.
  2. Step 2: Drain the plantains and transfer them to a large bowl. Mash with a fork or potato masher until smooth but still slightly chunky.
  3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the mashed plantains and cook, stirring, for 3 minutes until warm.
  4. Step 4: Add 1 cup crumbled fresh queso fresco and 2 tbsp butter to the plantains, stirring until the cheese melts and the mixture becomes creamy and rich.
  5. Step 5: In a separate nonstick pan, scramble 3 large eggs with 1/4 tsp black pepper until just set but still soft.
  6. Step 6: Serve the tigrillo hot topped with the scrambled eggs for a hearty Ecuadorian breakfast.

Frequently asked questions

How long does Tigrillo Ecuadorian Green Plantain Mash with Cheese and Eggs take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Tigrillo Ecuadorian Green Plantain Mash with Cheese and Eggs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Tigrillo Ecuadorian Green Plantain Mash with Cheese and Eggs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tigrillo Ecuadorian Green Plantain Mash with Cheese and Eggs for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tigrillo Ecuadorian Green Plantain Mash with Cheese and Eggs?

Latin American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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