This Bone Broth Breakfast with Eggs, Plantain, and Kelp Noodles combines the rich flavors of savory bone broth, sweet plantain, and the satisfying texture of kelp noodles.
It's infused with eggs for added protein and flavor—a great way to start your morning!
Next to my Plantain Breakfast, this is one of my favorite nourishing breakfasts to start the day.
Bone broth is a staple in my kitchen because of its gut-healing benefits and rich amino acids. Combined with plantains, kelp noodles, and rich eggs, it’s the perfect dish to energize and satisfy me until my next meal.
This simple bone broth breakfast recipe is a nutritional powerhouse, all wrapped in a comforting bowl.
Why You'll Love This Recipe
- Nutrient-Dense & Protein-Rich: Bone broth is loaded with essential minerals and vitamins. Combined with eggs, this breakfast provides a solid serving of grams of protein.
- Quick And Easy: Ready in just 15 minutes, this dish is the easiest way to enjoy a bone broth breakfast bowl on busy mornings.
- Versatile: Customize with your favorite seasonings, fresh herbs, or greens to suit your taste.
- Hearty & Satisfying: The sweet plantain and kelp noodles give this dish substance that is so satisfying.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Bone Broth: I recommend using leftovers from a good bone broth made at home. Otherwise, go for a high-quality bone broth like Kettle & Fire, Brodo, or Dr. Kellyane. Bone broth is packed with amino acids, collagen, and essential nutrients that support your gut health and immune system. Although I prefer beef bone broth, chicken bone broth works great, too.
- Plantain: The sweetness of ripe plantains balances the savory broth. They're also a great source of essential vitamins and fiber, making them a perfect addition to this breakfast. And it's so satisfying. Get enough to make my Mashed Plantains.
- Kelp Noodles: They're low in calories, gluten-free, and add a great texture to the bone broth breakfast.
- Coconut Aminos: It adds a subtle sweetness and extra flavor to the broth. Use leftovers to make my Dutch Oven Shredded Beef Chuck Roast.
- Seasoning: Onion powder and salt to taste.
Top Tips
- Plantain: Choose ripe, sweet plantains to add a natural sweetness to the broth and chop them into smaller pieces so they become soft quickly.
- Broth: If you're using any leftovers from your own bone broth, it might already be sufficiently seasoned. So adjust the salt to taste.
- Safe Time: Gather and prep the green onion and plantain while you let the broth come to a simmer. It will save you time.
- Kelp Noodles: Drain the package. I like to briefly rinse them under running cold water.
Variations & Substitutions
- Egg Twist: Instead of adding beaten eggs, you can serve the bone broth breakfast with a hard-boiled egg or two, similar to my Easy Ginger Bok Choy Noodle Soup.
- Kelp Noodles: If kelp noodles aren’t your thing, try using traditional or rice noodles for a different texture. I love the lightness of kelp noodles, though, especially for breakfast.
- Bone Broth: You can use beef or chicken broth. Chicken stock or beef stock will work as substitutes, but you'll miss out on the benefits of bone broth, like collagen and minerals. Know that the flavors will slightly change depending on the broth you use.
- Coconut Aminos: This fermented sauce adds a lovely subtle sweetness to the broth and is an ideal choice for a bone broth breakfast bowl. You can use soy sauce or tamari if you prefer a more savory taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat briefly over the stove or in the microwave.
More Bone Broth Recipes To Try Next
Looking for other recipes like this? Try these:
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Enjoy this amazingly satisfying bone broth breakfast, and make it part of your morning routine.
📖 Recipe
Bone Broth Breakfast With Eggs And Plantain
Mariska RamondinoThis nourishing and hearty breakfast combines the rich flavors of bone broth, the sweetness of plantains, and the unique texture of kelp noodles. It's infused with eggs for extra proteins—a sweet and savory meal perfect to start the morning!
Equipment
- 1 large pot with a lid About 3 Qt or 2.8 L
- 1 Wooden Spoon For stirring
- 1 Knife To peel and chop
Ingredients
- 4 cups bone broth Homemade or 1 (32-ounce/907-gram) package
- 1 large ripe plantain, peeled and chopped About 300 grams
- 1 ½ teaspoon onion powder
- Salt to taste
- 2 tablespoons + 1 teaspoon coconut aminos
- 1 (12-ounce/340-gram) package of kelp noodles drained
- 1 green onion, finely chopped 25 grams
- 3 eggs, beaten
Instructions
- Place bone broth in a large enough pot on the stove and bring to a simmer on medium-high heat, pot covered.4 cups bone broth
- In the meantime, gather and prep the veggies and plantain. When the broth starts simmering, lower the heat and add the chopped plantain—season with onion powder, coconut aminos, and salt to taste.1 large ripe plantain, peeled and chopped, 1 ½ teaspoon onion powder, Salt to taste
- Maintain a gentle but steady simmer for 10 minutes over medium-low heat, pot half-covered. Check regularly.
- At the 7-minute mark, stir in the noodles, green onion, and beaten eggs and let it simmer for another 3 minutes or until the plantains are sufficiently soft.1 (12-ounce/340-gram) package of kelp noodles, 1 green onion, finely chopped, 3 eggs, beaten
- Serve in bowls and enjoy hot.
Notes
- Storage: Store leftovers in an airtight container for up to 4 days. Reheat briefly over the stove.
- Seasoning: Adjust to taste and add more salt if needed.
- Kelp Noodles: Drain the package. I like to briefly rinse them under running cold water.
- Plantain: Chop them into smaller pieces so they cook quickly.
- Serving: Serve in bowls with a large spoon and chopsticks for the noodles.
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Nutrition (% Daily value)
Serving: 1Calories: 146kcal (7%)Carbohydrates: 17g (6%)Protein: 13g (26%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 123mg (41%)Sodium: 309mg (13%)Potassium: 279mg (8%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 714IU (14%)Vitamin C: 9mg (11%)Calcium: 25mg (3%)Iron: 1mg (6%)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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Mariska Ramondino says
This is one of my favorite breakfasts and it's so quick to make. It's savory, sweet and absolutely satisfying. And for those who work out in the mornings like I do, it's a great post workout meal. Enjoy!