MSG 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 with the natural sweetness of ripe plantains and fresh apple, creating layers of flavor that feel indulgent without relying on anything processed. Every single ingredient here is whole and recognizable, which means no hidden additives, no flavor enhancers, and none of the sneaky stuff that makes reading packaged breakfast food labels such a chore. Avocado oil and coconut oil do the heavy lifting in the pan, keeping everything clean and letting the real ingredients shine. The pork gets seasoned entirely with fresh herbs and spices you measure yourself, so you stay in complete control of what goes into the bowl. It comes together in stages — plantains, pork, eggs — but each step is straightforward, and the payoff is a deeply satisfying, restaurant-worthy breakfast you made at home. A drizzle of maple syrup at the end is optional but highly recommended.
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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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