Gelatin 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 sticky plantains cooked in coconut oil. Diced apple gets stirred right into the pork as it finishes cooking, adding a bright, fruity contrast that keeps every bite interesting. Because every component is built from whole, unprocessed ingredients — meat, fruit, eggs, and healthy fats — there's nothing hidden to worry about, no thickeners, no additives, and absolutely no animal-derived setting agents that can sneak into packaged breakfast products. It's naturally free of gelatin without any substitutions or workarounds required. A drizzle of maple syrup at the end is optional but genuinely worth it, pulling all the flavors into one cohesive, slightly indulgent bowl. This is the kind of recipe that works just as well for a leisurely weekend brunch as it does for meal-prepping a satisfying weekday start.
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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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