Dairy 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 with the natural sweetness of ripe plantains and diced apple, creating layers of flavor that feel indulgent without relying on any dairy whatsoever. Every component is cooked in avocado oil or coconut oil, so there's no butter, no cream, and nothing hidden that could trip up someone avoiding dairy. Ripe plantains — the yellow ones with black spots — get deeply golden in coconut oil and turn tender and slightly sweet, acting almost like a starchy, satisfying base that holds everything together. The pork is seasoned right in the bowl before it ever hits the pan, which means the spices get worked into every crumble for consistent flavor all the way through. A drizzle of maple syrup at the end is optional but genuinely worth it, adding just enough contrast to the savory pork and earthy sage. This is a hearty, whole-food breakfast that feels special enough for a weekend but is straightforward enough to pull off on a busy morning.
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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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