Nutmeg Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm, savory, and just a little sweet, this breakfast bowl layers golden pan-fried plantains with crumbled pork sausage, tender cinnamon-spiced apple, and a perfectly fried egg on top. The pork is seasoned entirely with fresh sage, cinnamon, ginger, and black pepper — a fragrant blend that delivers serious depth without relying on any warming spices that might be off the table for you. Many pre-made breakfast sausages and spice blends sneak in unexpected ingredients, so mixing your own seasoning from scratch here is a genuine advantage. Ripe plantains with black-spotted skins caramelize beautifully in coconut oil, turning tender and lightly sweet in a way that pairs brilliantly with the savory pork. A drizzle of maple syrup at the end is optional but highly recommended — it ties the apple and plantain together in the best possible way. Everything comes together in two skillets and a straightforward sequence of steps, making it approachable even on a busy morning. It's the kind of bowl that feels indulgent and nourishing at the same time, and it will absolutely earn a permanent spot in your weekend rotation.
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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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