Paleo Plantain Breakfast Bowls
Breakfast bowls don't get much more satisfying than this — crispy bacon, caramelized plantains, wilted garlicky spinach, fried eggs, and creamy avocado all piled into one gorgeous bowl. Every component is cooked in the same skillet, which means big flavor and minimal cleanup for a two-serving morning meal. The ripe plantain is the real star here: pan-fried in coconut oil until deeply golden and tender, it brings a natural sweetness that balances the savory bacon and eggs in the best possible way. Grain-free eating can sometimes feel like you're giving something up at breakfast, but this bowl is genuinely filling and feels like a treat rather than a compromise. All the ingredients are whole foods you can easily source and trust, so there's no label-reading stress involved. Finish it with sliced avocado and a pinch of red pepper flakes for a little heat, and you've got a breakfast that looks as good as it tastes.
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Learn more →Ingredients
2 servings
For the bowls
- 4 strips bacon
- 1 large ripe plantain, peeled and sliced into ½-inch rounds
- 2 tbsp coconut oil, divided
- 3 cups baby spinach
- ½ tsp garlic powder
- salt and pepper, to taste
- 4 large eggs
For serving
- 1 ripe avocado, pitted and sliced
- ¼ tsp red pepper flakes (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning once, until the fat has rendered and the strips are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings from the skillet. Leave the skillet on the heat.
- 2
Add 1 tbsp of the coconut oil to the skillet with the reserved drippings and increase the heat to medium-high. Add the plantain rounds in a single layer and cook undisturbed for 2–3 minutes, until the undersides are deep golden brown. Flip and cook for another 2 minutes, until both sides are caramelized and the centers are tender when pressed. Transfer to the plate alongside the bacon.
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