Mushroom Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spiced pork, caramelized apple, golden pan-fried plantains, and a perfectly fried egg all land in one bowl for a breakfast that genuinely earns the word "hearty." The sage and cinnamon rubbed into the ground pork give it this deeply savory, almost autumnal flavor that pairs beautifully with the natural sweetness of ripe plantains cooked in coconut oil until their edges turn deep gold. Diced apple gets stirred right into the pork at the end, softening just enough to add little bursts of juicy brightness without turning to mush. Every component here is built from whole, unprocessed ingredients — meat, fruit, eggs, and healthy fats — so there's nothing hidden to second-guess, and the entire ingredient list is naturally free of fungi in any form. That optional drizzle of maple syrup at the end sounds small but ties every flavor in the bowl together in the best possible way. It's the kind of morning meal that makes you feel like you actually did something right before 9 a.m.
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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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