Shellfish Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spiced pork, caramelized plantains, and a perfectly fried egg come together in a breakfast bowl that feels indulgent but is built entirely from whole, unprocessed ingredients. The ground pork gets seasoned with fresh sage, cinnamon, and ginger before being browned and tossed with softened diced apple ā a combination that hits that sweet-savory note you didn't know you needed before noon. Ripe plantains, cooked in coconut oil until deeply golden and tender, add a naturally sweet, starchy base that makes the whole bowl feel hearty and satisfying. Every single ingredient here is straightforward and easy to source, with zero concern about hidden shellfish derivatives or cross-contact from seafood-adjacent products. A drizzle of maple syrup and a few whole sage leaves at the end pull everything together with a little extra polish. It's the kind of breakfast that works just as well for a slow weekend morning as it does for meal-prepped weekday fuel.
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Learn more āIngredients
4 servings
For the pork
- 1 lb ground pork
- 2 tbsp fresh sage, finely chopped
- 1 tsp ground cinnamon
- Ā½ tsp ground ginger
- Ā¼ tsp black pepper
- Ā¾ 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 Ā½-inch thick on the diagonal
- 2 tbsp coconut oil
- Ā¼ 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 6ā8 minutes until browned throughout with no pink remaining and an internal temperature of 160Ā°F (71Ā°C). Transfer the cooked pork to a bowl and set aside, leaving any rendered fat in the skillet.
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