Artificial Food Coloring Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spiced pork, caramelized apple, golden pan-fried plantains, and a runny fried egg — this breakfast bowl is the kind of morning meal that makes you want to get out of bed. The sage and cinnamon work together in a way that feels almost autumnal, and the sweet plantains add a richness that ties every component together beautifully. Every single ingredient here is whole and unprocessed, so you never have to squint at a label wondering what "Red 40" or "Yellow 5" is doing in your breakfast. Packaged sausage and flavored syrups are two of the sneakiest places artificial dyes tend to hide, but this recipe builds all its flavor from scratch — fresh herbs, warm spices, real fruit, and nothing else. The maple syrup drizzle at the end is completely optional, but it adds just enough sweetness to make the whole bowl feel a little indulgent without compromising anything. It comes together in one large skillet and one medium skillet, which means cleanup is manageable even on a weekday morning. This is the kind of recipe that earns a permanent spot in your breakfast rotation.
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Learn more →Ingredients
4 servings
For the pork
- 1 lb ground pork
- 2 tbsp fresh sage, finely chopped
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp black pepper
- ¾ tsp salt
- 1 tbsp avocado oil
- 1 medium apple, cored and diced (about 1 cup)
For the plantains
- 2 ripe plantains (yellow with black spots), peeled and sliced ½-inch thick on the diagonal
- 2 tbsp coconut oil
- ¼ tsp salt
For the eggs
- 4 large eggs
- 1 tbsp avocado oil
For serving
- 1 tbsp fresh sage leaves, whole (optional)
- 1 tbsp maple syrup, for drizzling (optional)
Instructions
- 1
In a large bowl, combine the ground pork, chopped sage, cinnamon, ginger, black pepper, and 3/4 tsp salt. Mix with your hands until the spices are evenly distributed throughout the meat.
- 2
Heat 1 tbsp avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the seasoned pork and cook, breaking it into small crumbles with a spatula, for 6–8 minutes until browned throughout with no pink remaining and an internal temperature of 160°F (71°C). Transfer the cooked pork to a bowl and set aside, leaving any rendered fat in the skillet.
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