Hazelnut Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm, savory, and just a little sweet, this breakfast bowl is the kind of morning meal that actually keeps you full and excited to get out of bed. Spiced ground pork gets cooked down with fresh sage, cinnamon, and ginger, then tossed with softened diced apple for a combination that hits every note — earthy, fragrant, and subtly fruity. Golden pan-fried plantains bring a caramelized richness to the base, and a perfectly fried egg on top ties the whole thing together. Everything is cooked in avocado oil or coconut oil, so there's no mystery fat or hidden nut-based ingredient sneaking into your bowl. For anyone navigating tree nut concerns at breakfast, this is a genuinely satisfying option built entirely from whole, straightforward ingredients you can verify yourself. A drizzle of maple syrup at the end is optional but honestly worth it — it plays beautifully against the savory pork and the slight bitterness of the sage. This is the kind of recipe that earns a permanent spot in your 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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