Lupin 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 ground pork, giving it an almost sausage-like depth without any fillers, binders, or legume-based additives that can sneak into store-bought breakfast meats. Ripe plantains — the yellow ones with black spots — get cooked in coconut oil until they're deeply golden and tender, adding a natural sweetness that plays off the savory pork in the best possible way. Diced apple is stirred right into the meat after it softens in the pan, so every bite has a little brightness cutting through the richness. A drizzle of maple syrup at the end is optional, but honestly, don't skip it — it ties the whole bowl together. Everything here is built from whole, recognizable ingredients, so you know exactly what you're eating and there's nothing hidden to second-guess. It's hearty, satisfying, and genuinely feels like a treat even on a regular weekday 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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