Paleo Apple-Sage Plantain Breakfast Bowls
Breakfast just got a serious upgrade. This hearty bowl layers golden pan-fried plantains, savory sage-and-cinnamon spiced pork, tender sautéed apple, and a perfectly fried egg into something that feels indulgent but is built entirely from whole, unprocessed ingredients. The combination of sweet plantain and warmly spiced pork is the kind of flavor pairing that sounds unexpected until you taste it — then it makes complete sense. Ripe plantains with black-spotted skins get cooked in coconut oil until deeply caramelized, giving each bowl a naturally sweet, starchy base that replaces any need for grains. The pork is seasoned with fresh sage, cinnamon, and ginger, so it eats more like a savory breakfast sausage than plain ground meat. Everything comes together in two skillets and a handful of straightforward steps, making it realistic for a weekend morning without turning into an all-day project. Each serving feeds one person generously, and the optional maple syrup drizzle at the end ties the sweet and savory elements together beautifully.
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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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