Xanthan Gum Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm, savory, and just a little sweet, this breakfast bowl layers golden pan-fried plantains with spiced pork crumbles, tender sautéed apple, and a perfectly fried egg for a morning meal that genuinely earns the word "satisfying." The pork gets seasoned with fresh sage, cinnamon, and ginger before hitting a hot skillet, so every bite carries that cozy, almost autumnal depth without needing any sauces or thickeners. That matters here — every single ingredient is whole and straightforward, meaning there are no gums, stabilizers, or additives hiding anywhere in the bowl. Ripe plantains with black-spotted skins caramelize beautifully in coconut oil, developing crispy edges and a soft, almost buttery center that plays perfectly against the savory pork. A drizzle of maple syrup at the end is optional, but it ties the apple and sage together in a way that feels a little indulgent for a weekday morning. This is the kind of recipe that works just as well for a leisurely weekend brunch as it does for meal-prepping a few components ahead of a busy week.
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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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