Honey 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 in the pork, giving it a savory-sweet depth that pairs perfectly with the soft, slightly sweet plantains cooked in coconut oil until deeply golden. Diced apple gets stirred right into the browned pork, adding a fresh, juicy contrast that keeps every bite interesting. Sweeteners can sneak into a surprising number of paleo-friendly breakfast recipes, but this one keeps things clean — the only optional drizzle is a touch of maple syrup, which you can skip entirely or keep depending on your needs. Everything comes together in two skillets with straightforward steps, so it's approachable even before your first cup of coffee. It's hearty enough to fuel a full morning and layered enough to feel like a proper restaurant-style bowl, all made right at home.
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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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