Mustard Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spiced pork, caramelized apple, golden-fried plantains, and a runny egg — this breakfast bowl is the kind of morning meal that makes you feel like you actually have your life together. The pork is seasoned with fresh sage, cinnamon, and ginger, which gives it this deeply aromatic, almost autumnal quality that pairs beautifully with the sweet, tender apple folded right into the pan. Ripe plantains — the yellow-with-black-spots kind — get pan-fried in coconut oil until they're deeply golden and soft, adding a naturally sweet, starchy base that makes the whole bowl feel hearty and satisfying. Everything here is built from whole, recognizable ingredients, so there's no need to scan labels for hidden condiments or spice blends that might sneak in unwanted additives. A drizzle of maple syrup at the end is optional but genuinely worth it, pulling all the savory-sweet elements together in the best possible way. It comes together in one large skillet and one medium skillet, which means cleanup is manageable even before your first cup of coffee.
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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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