High Fructose Corn Syrup Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm, savory, and just a little bit sweet, this breakfast bowl layers golden pan-fried plantains, spiced pork crumbles, and a perfectly fried egg into something that feels genuinely special on a weekday morning. The pork gets seasoned with fresh sage, cinnamon, and ginger before being browned and tossed with softened diced apple ā a combination that smells incredible and tastes even better. Ripe plantains, cooked in coconut oil until deeply golden and tender, bring a natural caramel-like sweetness that makes the whole bowl feel indulgent without relying on any processed sweeteners. Every single ingredient here is whole and real, which means you're not navigating labels or worrying about hidden corn-derived additives sneaking into your morning meal. The optional drizzle of pure maple syrup at the end adds just enough finishing sweetness if you want it, and the whole sage leaves scattered on top make it look like something you'd order at a trendy brunch spot. It's a satisfying, protein-packed start to the day that works just as well for meal prep as it does for a leisurely weekend spread.
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Learn more āIngredients
4 servings
For the pork
- 1 lb ground pork
- 2 tbsp fresh sage, finely chopped
- 1 tsp ground cinnamon
- Ā½ tsp ground ginger
- Ā¼ tsp black pepper
- Ā¾ 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 Ā½-inch thick on the diagonal
- 2 tbsp coconut oil
- Ā¼ 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 6ā8 minutes until browned throughout with no pink remaining and an internal temperature of 160Ā°F (71Ā°C). Transfer the cooked pork to a bowl and set aside, leaving any rendered fat in the skillet.
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