Pecan Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm, savory, and just a little sweet, this breakfast bowl is the kind of morning meal that actually keeps you full and satisfied for hours. Spiced ground pork gets cooked down with fresh sage, cinnamon, and ginger, then tossed with softened diced apple for a combination that feels cozy and deeply flavorful without being heavy. Caramelized plantain slices — golden and tender from a quick pan-fry in coconut oil — serve as the base, bringing a natural sweetness that plays beautifully against the savory pork. A fried egg on top ties everything together, and an optional drizzle of maple syrup takes the whole bowl somewhere close to perfect. Every ingredient here is whole and straightforward, so there's no need to scan labels for hidden nut-based fillers or worry about cross-contact from tree nuts commonly found in packaged breakfast products. It comes together in one large skillet and one medium skillet, which means cleanup is manageable even on a busy weekday morning. This is the kind of recipe that makes skipping the drive-through feel genuinely easy.
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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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