Caffeine 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 actually want to get out of bed. The sage and cinnamon work together beautifully, giving the pork a savory-sweet depth that pairs perfectly with the soft, slightly sweet plantains cooked in coconut oil. Diced apple gets stirred right into the pork mixture after softening in the same skillet, so every bite has a little brightness cutting through the richness. For anyone steering clear of coffee, tea, or other stimulants, this bowl is a genuinely energizing start to the day built entirely on whole, real ingredients — no hidden additives to second-guess. Ripe plantains with plenty of black spots on the skin are key here; they caramelize better and bring a natural sweetness that ties the whole bowl together. A drizzle of maple syrup at the end is optional but highly recommended if you want to lean into that sweet-savory contrast. It's hearty, nourishing, and feels like a proper weekend treat even on a Tuesday.
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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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