Chicken Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spiced pork, caramelized apple, golden fried plantains, and a runny egg — this breakfast bowl is the kind of morning meal that makes you actually want to get out of bed. Ground pork is seasoned with fresh sage, cinnamon, and ginger before being browned and tossed with softened diced apple, creating a savory-sweet filling that smells absolutely incredible while it cooks. Ripe plantains — the yellow ones with black spots — get pan-fried in coconut oil until they develop those deep golden edges and a tender, almost buttery interior that pairs perfectly with the pork. Everything comes together in layers: plantains on the bottom, the pork-apple mixture piled on top, and a fried egg crowning the whole bowl. An optional drizzle of maple syrup ties all the flavors together in the best possible way. This is a fully paleo-friendly, protein-packed start to the day that relies entirely on whole, recognizable ingredients — no processed fillers, no grain-based fillers, nothing to second-guess.
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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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