BHA & BHT 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 actually keeps you full and satisfied for hours. The seasoning blend of fresh sage, cinnamon, and ginger does serious heavy lifting here, turning simple ground pork into something that smells incredible the moment it hits the pan. Every ingredient in this recipe is a whole, recognizable food — avocado oil, coconut oil, fresh herbs, fruit — so there are no synthetic preservatives like BHA or BHT hiding anywhere in the lineup. That matters more than people realize, since those additives sneak into a surprising number of packaged breakfast items, from sausage patties to cooking sprays. Ripe plantains with black spots are the secret weapon: they caramelize beautifully in coconut oil and bring a natural sweetness that balances the savory pork without needing much else. A drizzle of maple syrup and a few whole sage leaves at the end are optional, but they make the bowl look and taste like something you'd order at a fancy brunch spot. This is the kind of recipe you'll want to rotate into your regular weekend 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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