Breakfast Skillet Recipe

September/October 2018

  • Start your day off right with this hearty Breakfast Skillet that will keep you fueled up all morning.
    Photo by Deborah Niemann
  • Cut the fat into small pieces for a quicker rendering.
    Photo by Getty Images/arfo

Yield: 4 servings

When I had to choose between consuming gluten and improving my health a few years ago, I decided the gluten had to go. It wasn’t that challenging to figure out what to eat for lunch and dinner, but I had a terrible time figuring out what to have for breakfast, which had always been wheat-based. Once I discovered this recipe, I found that my midmorning blood sugar crash was a thing of the past. This meal keeps my body fueled for four to six hours.

I use apples from our trees for this recipe until I’ve used them all up, which is usually around January. (‘Granny Smith’ is a great storage apple.) After the apples are gone, I switch to using chopped butternut squash, or whatever vegetables are abundant in the garden at the time. And I often add kale for extra nutrition.


  • 2 tablespoons lard
  • 1 pound ground pork
  • 1 tablespoon ground sage
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon salt
  • 1⁄8 teaspoon cayenne pepper
  • 1 pound apples or butternut squash, peeled and cubed


  1. In a large skillet, melt lard over medium-high heat.
  2. Add pork, sage, garlic powder, salt, and cayenne pepper
  3. Cook, breaking up meat with a fork, until pork is almost cooked through.
  4. Add apples or squash, and continue to cook until pork is done and apples or squash are tender.

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