Apple-Sage Pork Breakfast Skillet

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Here is another breakfast skillet to add to your morning or batch-cooking routine. I’ve used white-fleshed sweet potatoes here, along with two classic pork flavors: apple and sage. I prefer the white-fleshed sweets because they tend to be a little starchier and less sweet, but if you can only get your hands on the orange types, or even yams, this recipe will work just fine with them.

Looking for more skillet inspiration? Check out my Create Your Own Breakfast Skillet article, or my Moroccan or Pork Pesto skillet recipes.

4.9 from 10 reviews
Apple-Sage Pork Breakfast Skillet
Prep time
Cook time
Total time
Serves: 3-4
  • 2 tbsp coconut oil
  • ½ white onion, diced
  • 1 medium white sweet potato, diced (about 2 cups)
  • 1 green apple, diced
  • 1 cup mushrooms, diced
  • 2 tbsp fresh sage, minced
  • ½ tsp sea salt
  • 1 lb pastured ground pork
  • 1 tsp apple cider vinegar
  • Green onions, thinly sliced, for garnish
  1. Place the coconut oil in the bottom of a heavy-bottomed skillet on medium-high heat. When the fat has melted and the pan is hot, add the onion and cook, stirring, for two minutes or until very lightly browned.
  2. Turn down to medium heat and add the sweet potato. Cook for 4 minutes, stirring, adding additional coconut oil if the mixture dries out and begins to stick.
  3. Add the apple, and cook for another 3 minutes, stirring occasionally. Add the mushrooms, sage, and sea salt next, and cook another 3 minutes, or until the sweet potatoes are just soft. Turn off the heat, transfer to a medium sized bowl, and set aside.
  4. In the same skillet you used for the vegetables, add the ground pork. Turn the stove on to medium heat, break up all of the meat, and cook until no longer pink and lightly browned, stirring occasionally. This should take about 10 minutes depending on the heat and pan used.
  5. Add the apple and vegetable mixture back to the pan and add the vinegar. Stir to combine and turn off the heat.
  6. Serve garnished with green onions.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Donna Rose says

    I just signed up for your newsletter and am very excited! Your BLOG is fantastic and the best I have seen. I am gushing because I am so ready to find real solutions to my many health issues. Thank You.

    • Mickey Trescott says

      Thanks for being here Donna! Wishing you luck!

    • Madison says

      Fantastic recipe! Thank you. Do you have the nutritional facts?

      • Mickey Trescott says

        Hi Madison! We don’t provide nutritional information, but you can simply plug the ingredients and servings into a tool of your choice.

  • Jacinta Keeble says

    I love savoury, nourishing food for breakfast! Sounds tasty – salty and sweet.

  • Crystal says

    Brand new to AIP, this is the first recipe i am trying….DELICIOUS! thank you


  • Taryn says

    Started AIP yesterday, my doctor recommended your cookbook. Started today off with this gem. Different than what im used to but i like it. Way to start me off right!

    • Mickey Trescott says

      Happy to know your doctor sent you our way, Taryn! Good luck!

  • Jody says

    Great recipe! Enjoying it right now. But what do you do with the apple cider? It’s listed in the ingredients but doesn’t show up in the instructions.

    • Mickey Trescott says

      Hi Jody! Do you mean the apple cider vinegar? See step 5, where it is added to the pan!

      • Jody says

        Ahhh! Got it! I totally missed it before! Thanks!

        If you don’t mind me saying, I love your recipes but I wish you would say whether each one freezes well. I’m cooking for one so it would be helpful to know. Thanks!

  • Liz says

    This looks so tasty. I’m wondering if you could answer a question. I have never been a big fan of sweet potatoes or squash of any kind for that matter. I have seen lots of talk about white sweet potatoes being less sweet but I cannot find out which varieties specifically. At the different natural food stores they usually have several different types of sweet potatoes. Would Hannah’s be considered a white sweet potato? Could you tell me some other varieties (or of squash) that might be good to try? Specifically, I’ve never really cared for the sweetness or really smooshy foods.
    Thank you so much for your help. Your site has been soooooo extremely helpful for me!

    • Mickey Trescott says

      Hey Liz! Yes, hannah sweet potatoes are starchy and white. Unfortunately they can vary in their sweetness – but I would recommend trying them to see what you think. You could also replace with parsnip or turnip, which are both significantly less sweet. Good luck!

      • Ken says

        Hi. Where do you find hannah sweet potatoes? I’ve looked at WholeFoods, Weis, Trader Joes, and Safeway to no avail.


        • Mickey Trescott says

          Hi Ken! They are simply white sweet potatoes. You can sub the orange kind if you can’t find them!

  • Emily says

    I just tried this today with a few modifications based on my food preferences (no sauce, no mushrooms, normal sweet potatoes and added nitrate free bacon). It was phenomenal! Even my picky bf ate it. I’m now thinking of making a turkey version but with cranberries included. Thank you for the wonderful recipe!

    • Mickey Trescott says

      So glad you made it work for you Emily!

  • Sara Freeman says

    Wow, this recipe energizes me as I am new to AIP. I have been concerned that I may not have another fabulous meal. Terrific flavors and filling. Many thanks!

  • Iveth Liquidano says

    Hello, thanks for the recipe, it seems delicious :P, what can I use instead of sage?

    • Mickey Trescott says

      Hi Iveth! I think rosemary or thyme would both be good options!

  • Lamena says

    I thought night shades are not allowed?

    • Angie Alt says

      Hi Lamena-
      There are no nightshades in this recipe. If you are referring to the sweet potatoes, they are not in the nightshade family, unlike regular white potato.

    • Mickey Trescott says

      Hi Lamena,
      You are correct, nightshades are not included on AIP. This recipe doesn’t contain any of them!

  • Gerri says

    Hi! Thank you for this recipe! I’d like to know the nutritional content minus the coconut oil which I substitute with olive oil. I am food tracking.

    • Mickey Trescott says

      Hi Gerri,
      We don’t provide that information for our recipes – but you are welcome to plug the ingredients in to a tracker yourself!

  • Susan Darlene Croteau says

    What do I do when I can’t afford grass fed meats??

  • Ashley says

    Hi. My family and I are all trying to heal from various things and I started with the scd diet a clue of months back. It has continued to be a struggle finding substitutes for the many allergies. Coconut is one of those yet a very prominent substitute for all in the scd, aip, etc diet. Do you have suggestions as to what I can substitute in recipes when it calls for coconut milk?

    • Mickey Trescott says

      Hi Ashley! We have tons of coconut-free recipes on the site, including this one. I would suggest using a different solid cooking fat, like duck fat or tallow, and to use a thinned root vegetable puree (like parsnip) to thicken soups and sauces. For desserts I would look for coconut-free recipes, lots in our archives. Good luck!

  • Olivia says

    Can I use dry sage in this recipe? If so, is it going to be 1 tbsp? Thanks.

    • Mickey Trescott says

      Hi Olivia! Yes, but when substituting dry for fresh, use 1/3 the quantity. 1 tablespoon fresh would be 1 teaspoon dried. Hope it helps!

  • Olivia says

    Can I use sirloin pork instead of ground pork in this recipe? How would you change the recipe if sirloin meat is used?

    • Mickey Trescott says

      Hi Olivia! I don’t think you’d need to change the recipe if the pork is ground, but if it isn’t I would cut into strips as you would for a stir-fry and cook the meat that way.

  • Jessica says

    This is one of my favorite recipes on this site. One thing I would recommend for those like me who dont have a lot of time to make breakfast…you can SHRED the sweet potato in the food processor and saute it that way…cooks faster 🙂 Sometimes I will shred several vegetables at once and put them in bags in the fridge…

  • B Mahoney says

    I just made and tried this recipe. It is everything I am looking for. I am trying to get back to Paleo as that is where I feel my best. I can’t eat eggs so I always have a hard time finding hearty savoury breakfast choices. I used the sage as indicated but I also think this would be great with fennel!. One of my beefs with online recipes is that they rarely look like the pictures online. Silly I know but just one of those things…this looks exactly like your pictures. Thank you for this recipe. SIMPLY DEELISH!

  • Karena says

    This recipe is delicious! It also passed the picky-eater test by my boyfriend, who loves it.
    During the summer of 2019 I experienced the onset of full-blown autoimmune arthritis. The diagnosis I received several months later is a general “inflammatory polyarthropathy,” as I am sero-negative for all known markers of the various types of AI arthritis. My symptoms, however, most closely resemble erosive osteoarthritis. With the onset of symptoms, I knew I needed to find a way to get rid of inflammation or I would someday end up with destroyed joints, twisted fingers and the like. Also, the joint pain and stiffness was unbelievable. As a Medical Laboratory Scientist, I depend on manual dexterity to perform my job, and pain makes it incredibly difficult to go to work every day and perform well – not just physically, but mentally. I began researching inflammation-reduction and discovered “The Autoimmune Solution” by Dr. Amy Myers. Since my education and profession involves study of the immune system, I knew what she (and others) had to say was accurate and reliable. I immediately began the AIP, and within a week, all pain and stiffness disappeared. The longer I adhered to the protocol, my brain fog disappeared, as well as my migraines, digestive issues and so much more. Health issues had caused weight gain, but on the AIP, 35 pounds melted away effortlessly in a few months without ever being hungry or going to the gym. At 50 years old, I felt healthier and more energetic than I did in my 20’s.
    As further testament to the healing power of proper nutrition and lifestyle changes, my boyfriend adopted the AIP with me. Though he has no diagnosed AI condition, for more than 15 years he had suffered with numerous mysterious (and painful) health issues no doctor could find an explanation for. My suspicion for a few years was leaky gut, and it was confirmed when every single one of his health issues disappeared on the AIP!
    I am excited to find that there is a well-informed and vibrant AIP community. I work among scientific professionals who blindly accept all that the Western approach to medicine teaches. In the eyes of such people, it is not “scientific” to assert that our bodies are designed with all we need to self-heal and be healthy, and that we hinder those marvelous natural processes with the foods we eat, the toxins in our homes, lack of sleep, too much stress and the list goes on. Working in a hospital, I am frequently frustrated by what I see.
    I apologize for the rant. I am “preaching to the choir” as it were. It is my hope that through the efforts of individuals such as you, we can educate others to better care for themselves and experience true health and wellness. Thank you for providing such a wonderful resource! Eating well (and enjoying it) can be challenging with all that must be omitted on the AIP, so these recipes are an incredible help.

    • Mickey Trescott says

      I’m so happy you found us, and that you enjoyed the recipe!

  • Elizabeth says

    Thank you for this wonderful recipe! I was on AIP a few years ago due to celiac disease and was able to reintroduce most everything except nightshades. Recently I’ve been easing back into AIP due to a new diagnosis of Myocytic Enterocolitis. And this was the perfect breakfast recipe to kickstart the week!

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