Breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "t ...

, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.

Africa

Breakfast in Africa varies greatly from region to region.

Algeria

Breakfast in Algeria is heavily influenced by French colonialism and most commonly consists of café au lait or espresso along with a sweet pastry (some common examples are croissants, mille-feuilles, pain au chocolats known as "petits pains", etc.) or some kind of traditional bread with a date filling or jam (kesra, bradj, etc.)

Egypt

Most Egyptians begin the day with a light breakfast. Ful medames (dish of cooked

fava bean ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Variet ...

s), one of Egypt's several national dishes, is typical. It is seasoned with salt and

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and E ...

, chopped parsley, chopped tomato, garlic, onion, lemon juice, chili pepper and often served topped with a boiled egg. It is scooped up and eaten with the staple whole wheat pita bread called ''Eish Masri'' or ''Eish Baladi'' ( Egyptian Arabic: ; Modern Standard Arabic: ') and usually accompanied by ''taʿamiya'' ( arz, طعمية) which is the local variant of falafel made with fava beans, fresh cut homemade

French fries French fries (North American English), chips (British English), finger chips ( Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or ''allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. Th ...

and various fresh or pickled vegetables (called torshi). Several kinds of cheeses are popular, including ' or

Domyati Domiati cheese, also referred to as white cheese ( arz, جبنة بيضا ' ), is a soft white salty cheese made primarily in Egypt, but also in Sudan and other Middle Eastern countries. Typically made from buffalo milk, cow milk, or a ...

cheese, ' (Roman cheese) which is similar to '' Pecorino Romano'' or ''

Manchego Manchego (officially es, queso manchego, ) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery textu ...

'', and Istanbuli cheese (a brined white cheese with peppers added to the brine which makes it spicy). Fried eggs with pastirma is also a common breakfast food in Egypt.

Malawi

For breakfast, some children in Malawi eat

porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

cornbread Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are st ...

, savory

fritter A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters ar ...

s, boiled starchy vegetables, such as white potatoes,

sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...

es, or

pumpkin A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus ''Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes use ...

, and drink sweet black tea.

Morocco

For breakfast, many Moroccans eat bread,

harcha Harcha ( ar, حرشة, ḥarša) is a griddle- or pan-cooked semolina flatbread native to the Middle Atlas in Morocco, and also found in Algeria. Preparation The cakes are made from a dough of semolina, butter, and milk or water, and leavened ...

(semolina griddle cakes), or msemen (oiled pancakes) with olive oil, tea, and different kinds of Moroccan crepes.

Nigeria

Nigeria has over 250 different ethnic groups, with a corresponding variety of cuisines. For the Hausa of northern Nigeria, a typical breakfast consists of ''kosai'' (cakes made from ground beans which are then fried) or ''funkaso'' (wheat flour soaked for a day then fried and served with sugar). Both of these cakes can be served with porridge and sugar known as ''koko''. For the south western Yoruba people (Ilé Yorùbá) one of the most common breakfasts is ''

Ògì Akamu (or ''Ogi'') is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet-milling and sieving to remove h ...

''— a porridge made from corn, usually served with evaporated milk. Ògì is eaten with '' Acarajé'' (akara) or '' Moi moi''. Both are made from ground bean paste; akara is fried in oil, and moi moi is wrapped in leaves or foil and then steamed. Ògì can also be steamed in leaves to harden it and eaten with akara or moi moi for breakfast. English tea or is served as a breakfast drink. Another popular option in southwest Nigeria is ''

Gari Gari may refer to: Places *Gari, Tombouctou Region, Mali, a village *Gari, Russia, several inhabited localities *Gari, Kruševac, Serbia, a village *Gari (river), Monte Cassino, Lazio, Italy *Gari, an Indigenous name for Fraser Island in Queensl ...

'', which is eaten like a cereal. ''Gari'', known in Brazil as ''

farofa ''Farofa'' () is a type of meal made from toasted cassava. It is eaten mainly in Brazil. It can be found commercially produced and packaged but can also be prepared at home based on family recipes. Most recipes will also contain varying amount ...

'', is made from the root of '' cassava''. For breakfast, it is soaked in water and sweetened with sugar.

Senegal

Breakfast typically consists of

café Touba is a coffee beverage that is a popular traditional drink of Senegal and (more recently) Guinea-Bissau, and is named for the city of Touba, Senegal. is a coffee drink that is flavored with grains of Selim or Guinea pepper (the dried fruit of ...

,The World Bank wrote that a progressive elimination of imported coffee seems common in poorer areas of Senegal as a result of the

global recession of 2009 The Great Recession was a period of marked general decline, i.e. a recession, observed in national economies globally that occurred from late 2007 into 2009. The scale and timing of the recession varied from country to country (see map). At t ...

: a Senegalese restaurant owner stated, "We weren't used to the Tuba Coffee for breakfast, but since the crisis people drink it a lot, also children." spiced coffee with abundant

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

sometimes consumed with dried milk, or kinkeliba tea. Small '' beignets'' and fresh fruit, including

mango A mango is an edible stone fruit produced by the tropical tree ''Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South a ...

es and

banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguis ...

s, are often part of a simple breakfast, and are accompanied by '' baguette'' with various spreads: Chocoleca (a Nutella equivalent made from peanuts), butter, or processed mild cheese.

Somalia

Breakfast (''quraac'') is an important meal for Somalis, who often start the day with some style of tea (''shaah''). The main dish is typically a pancake-like bread (''canjeero'', ''canjeelo''). It might also be eaten with a stew or soup (''maraq''). '' Lahoh'' is a

pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or fryi ...

-like bread originating in Somalia, Djibouti and Yemen.Mohamed Diriye Abdullahi, ''Culture and Customs of Somalia'', (Greenwood Press: 2001), p. 113. It is often eaten along with

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

and

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...

or beef jerky ('' muqmad'') and washed down with a cup of tea. During lunch, ''lahoh'' is sometimes consumed with soup or stew.

Tunisia

In Tunisia,

Lablabi Lablabi or Lablebi ( ar, لبلابي) is a Tunisian dish based on chick peas in a thin garlic and cumin-flavoured broth, served over small pieces of stale crusty bread. The name comes from the Turkish word ''leblebi'', meaning grilled chic ...

is a common and popular breakfast stew.

Uganda

In Uganda, most tribes have different cuisines but the most popular breakfast dishes are

and datogo.

Porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

is made by mixing maize flour or millet flour with water and bringing the mixture to a boil. While

katogo Katogo (also known as Katoro) is a town in the far north of Ivory Coast. It is a sub-prefecture of M'Bengué Department in Poro Region, Savanes District. Seven kilometres north of town is a border crossing with Mali Mali (; ), officially ...

is made from matoke (green bananas), peeled and cooked in the same pot with a sauce ( beef, peanuts, beans or greens), katogo is served with tea or juice. Both dishes are popular in all regions of Uganda.

Asia

Breakfasts vary widely throughout Asia. In Arab countries, breakfast is often a quick meal, consisting of

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

and dairy products, with tea and sometimes jam. Flat bread with olive oil and ''

za'tar Za'atar ( ; ar, زَعْتَر, ) is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. As a family of rel ...

'' is also popular.

Bangladesh

The typical Bangladeshi breakfast consists of flour-based flatbreads such as chapati, roti or paratha, served with a curry. Usually the curry can be vegetable, home-fried potatoes, or scrambled eggs. The breakfast varies according to location and the eater's income. In villages and rural areas, rice with curry (potato mash, dal ) is mostly preferred by day laborers. In the city, sliced bread with jam or jelly is chosen due to time efficiency. In Bangladesh tea is preferred to coffee and is an essential part of most breakfasts. Having toasted biscuits, bread or puffed rice with tea is also very popular.

China

As mainland China is made up of many distinct provinces, each with their own unique cuisine, breakfast in China can vary significantly from province to province. In general, basic choices include sweet or salty pancakes, soup, deep-fried bread sticks or doughnuts ( youtiao), buns ( mantou), porridge (

congee Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...

), and fried or soup-based noodles. These options are often accompanied by tea or sweetened

soybean milk Soy milk (simplified Chinese: 豆浆; traditional Chinese: 豆漿) also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a sta ...

. However, condiments for porridge and the soup base tend to vary between provinces and regions. The types of teas that are served and spices that are used can also differ significantly between the provinces.

Hong Kong

Due to its near two centuries' history as a British colony and proximity to China's Canton region, both English and traditional Cantonese style breakfasts are of somewhat equal popularity in Hong Kong, as well as the hybrid form of breakfast commonly offered in

Cha chaan teng ''Cha chaan teng'' (; "tea restaurant"), often called a Hong Kong-style cafe or diner in English, is a type of restaurant that originated in Hong Kong. Cha chaan teng are commonly found in Hong Kong, Macau, and parts of Guangdong. Due to the w ...

. Cha Chaan Teng breakfasts often include

Hong Kong-style milk tea Hong Kong-style milk tea is a tea drink made from Ceylon tea, black tea and milk (usually evaporated milk and condensed milk). It is usually part of lunch in Hong Kong tea culture. Hongkongers consume approximately a total of 900 million gl ...

, pan fried egg, bread, Cantonese noodles or Hong Kong style macaroni in soup. Traditional Cantonese breakfast may include

dim sum Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...

, which include a variety of different ingredients and are prepared in numerous different forms from delicately wrapped baby shrimp steamed dumplings to sweet water chestnut cake. Each dish is designed to be sampled and diners can go through a large selection of dim sum quickly accompanied by a generous amount of good tea. '' Tieguanyin'' is the most common accompaniment, but other teas such as '' pu'er'' and ''

oolong Oolong (, ; (''wūlóngchá'', "dark dragon" tea)) is a traditional semi-oxidized Chinese tea ('' Camellia sinensis)'' produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Zhonggu ...

'' are also common. Fried and rice-based noodles and cakes are also popular. In modern times, dim sum is commonly prepared and served in Yum Cha restaurants rather than at home because of the skill and efforts involved in the preparation.

India

In all, there are at least 25 types of Indian breakfasts, each consisting of a choice of over 100 different food items. Each state in India has different specialties and items for breakfast. Thus there is no single standard Indian breakfast, with items changing with regions. However, one can broadly classify breakfast varieties in India into two types: North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their cultures and states. A typical south Indian breakfast consists of idli,

vada Vada or Vayda may refer to: People *Gunnar Vada (1927–2018), Norwegian politician *Vada Nobles, American record producer *Vada Pinson (1938–1995), American baseball player *Vada Sultenfuss, fictional character in the 1991 film ''My Girl'' * ...

, or

dosa Dosa may refer to: People * Bogoljub Mitić Đoša, Serbian actor * Csaba Dosa (born 1951), Romanian athlete * Dosa ben Harkinas * Dosa ben Saadia (935 - 1018), Talmudic scholar and philosopher * Dosa or Dossa Júnior * Edward Dosa-Wea Neufville ...

coupled with chutney and sambar. Many variations of these dishes exist such as

rava idli Rava may refer to: Biographical * Bishnu Prasad Rabha, multifaceted artist and revolutionary singer of Assam * Abba ben Joseph bar Ḥama (born 280), a Jewish Talmudist who lived in Babylonia, always known by the honorific name ''Raba,'' ''Rava, ...

, thayir vadai (yogurt vada), sambar vada and masala dosa. Other popular south Indian breakfast items are

pongal Pongal may refer to: * Pongal (festival) Pongal (, ), also referred to as Tai Pongal (), is a multi-day Hindu harvest festival celebrated by Tamils in India and Sri Lanka.

, bisibelebath, upma, and

poori Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or ''bha ...

. The state of Kerala has some special breakfast items such as appam, parotta, puttu,

idiyappam Idiyappam ( ta, இடியப்பம்/இடியாப்பம், Malayalam: ഇടിയപ്പം), also known as string hopper, ''indiappa'' ( Sinhala: ඉඳිආප්ප), ''noolputtu'' ( ta, நூல்புட்டு, M ...

, and

palappam Appam is a type of thin pancake originating from South India. It is made with fermented rice batter and coconut milk, traditionally cooked in an ''appachatti'', a deep pan similar in shape to a wok. It is common in the cusine of Kerala and Tam ...

. The people of Bihar in eastern India eat litti chokha and

dahi chura Dahi may refer to: * Dahi (curd), a traditional yogurt of the Indian subcontinent * Ed Dahi, an Arab village in Israel * Ad Dahi District, Yemen People with the name *Dahi Al Naemi (born 1978), Qatari footballer *Dahi Handi or Govinda Sport, Ind ...

. A typical north Indian breakfast may either be a type of paratha or roti served with a vegetable curry, curd, and pickles. There are several varieties of parathas available depending on the type of stuffing such as

aloo paratha ''Aloo paratha'' (Urdu: , Hindi: , Punjabi: ਆਲੂ ਪਰਾਠਾ / آلو پراٹھا, ) is a paratha (flat bread dish) stuffed with potato, originating from the Punjab region of South Asia. It is traditionally eaten for breakfast. It ...

, paneer (cottage cheese) paratha, mooli paratha (radish paratha), etc. Other popular breakfast items in the north are poori bhaji, poha, and bhindi bhujia. Among Bengals roti and curry are the general variants in breakfast. The menu may also include "Indian French toast" which is also known as "Bombay toast", chire bhaja (flaked rice fried in oil with salt added to taste), and boiled eggs. In Western India, a

Gujarati Gujarati may refer to: * something of, from, or related to Gujarat, a state of India * Gujarati people, the major ethnic group of Gujarat * Gujarati language, the Indo-Aryan language spoken by them * Gujarati languages, the Western Indo-Aryan sub- ...

household may serve dhoklas,

khakhra Khakhra is a thin cracker common in the Gujarati cuisine of western India, It is made from mat bean, wheat flour and oil. It is served usually during breakfast. See also * Gujarat * Gujarati people * Indian cuisine * List of Indian breads Ind ...

s, or theplas for breakfast, the most popular of which is methi thepla. In Mangalore the breakfast dish

oondees {{Use Indian English, date=July 2017 Oondees or undees are a breakfast delicacy from the Mangalore region of India. They are made of semolina or rice, spherical shaped and about 4 inches in diameter and have a semi-soft texture. They may b ...

may be served. In

Maharashtra Maharashtra (; , abbr. MH or Maha) is a states and union territories of India, state in the western India, western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the List of states and union te ...

, the typical breakfast (''nashta'') consists of kande pohe, upma, ukkad, and thalipeeth. Sometimes chapati bhaji or a chapati roll with tea becomes breakfast. In South India, a

Tamil Tamil may refer to: * Tamils, an ethnic group native to India and some other parts of Asia ** Sri Lankan Tamils, Tamil people native to Sri Lanka also called ilankai tamils **Tamil Malaysians, Tamil people native to Malaysia * Tamil language, nati ...

household may serve idlis,

s, or wada's for breakfast, the most popular of which is Idli. Apart from traditional breakfast, factory produced bread is consumed throughout India with butter, jelly or jam or as French Toast, where bread is fried with egg, onions and oil.

Indonesia

Indonesia is a great

melting pot The melting pot is a monocultural metaphor for a heterogeneous society becoming more homogeneous, the different elements "melting together" with a common culture; an alternative being a homogeneous society becoming more heterogeneous throug ...

country and

multiracial Mixed race people are people of more than one race or ethnicity. A variety of terms have been used both historically and presently for mixed race people in a variety of contexts, including ''multiethnic'', ''polyethnic'', occasionally ''bi-ethn ...

nation with more than 1,300 ethnic groups. In

Indonesian Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian ...

, breakfast is known as ''sarapan'' or ''makan pagi'', breakfast options are different in the different areas. Rice is a staple food in Indonesia"Indonesian food."Belindo.com
. Accessed July 2011. and commonly served in breakfast. A typical Indonesian breakfast, '' bubur ayam'' is a rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, ''tongcai'', fried soybean, ''cakwe'', both salty and sweet soy sauce, and sometimes topped with yellow chicken broth and ''krupuk''. Steamed rice in

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

known as ''

nasi uduk ''Nasi uduk'' (Indonesian: "''nasi'' ''uduk''") is an Indonesian style steamed rice cooked in coconut milk dish, especially popular in Betawi cuisine. Etymology According to the book "Kuliner Betawi Selaksa Rasa & Cerita" (2016) composed by A ...

'' is made by cooking rice soaked in coconut milk instead of water, along with clove, cassia bark, and lemongrass to add aroma. Sometimes knotted pandan leaves are thrown into the rice while steaming to give it more fragrance. The coconut milk and spices imparts an oily, rich taste to the rice. ''

Nasi gurih Nasi gurih is an Indonesian steamed rice cooked in coconut milk and spices dish originally from Aceh, Indonesia. Etymology ''Nasi gurih'' literally means "succulent rice" in Aceh language and Indonesian. The name describes the rich taste of r ...

'', ''

nasi lemak ''Nasi lemak'' is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbouri ...

'' and '' nasi liwet'' are breakfast dishes that are similar to ''nasi uduk''. In eastern Indonesia, a sago congee '' papeda'' is a staple breakfast of native people in Maluku and Papua. Papeda is made up of sago

starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...

and generally consumed with

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

. However, bread is also popular choice for breakfast. '' Roti bakar'' is a sandwich toast filled with '' hagelslag'' or spreads. '' Kue'' may be eaten throughout the day for light breakfast, such as '' arem-arem'', ''

bagea Kue bagea (also called sago cake) is a cake originating from Ternate in North Maluku, Indonesia. It has a round shape and creamy color. Bagea has a hard consistency that can be softened in tea or water, to make it easier to chew. It is prepared ...

'', ''

bahulu Bahulu or baulu ( Jawi: ) is a traditional Malay pastry (kue/kuih). It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients. There are three versions available, the most common being ''bahulu cer ...

'', '' gapit'', '' kochi'', '' nagasari'', '' lemper'' and '' serabi''. Other Indonesian typical breakfasts, includes ''

bakpau Baozi (), Pao-tsih or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of ''man ...

'' (meat ''bun''), '' bihun goreng'' (fried rice vermicelli), '' bubur cha cha'' (''cha-cha'' porridge), '' bubur kacang hijau'' (mung beans porridge), ''bubur sumsum'' (gruel), '' burgo'' (rice pancake in coconut milk-based soup), '' gado-gado'' (salad with rice cake in peanut sauce), '' gudeg'' (jackfruit curry), '' ketoprak'' (salad with rice vermicelli in peanut sauce), ''

lontong sayur Lontong sayur (lit. vegetable rice cake) is an Indonesian cuisine, Indonesian traditional rice dish made of pieces of ''lontong'' served in coconut milk soup with shredded chayote, tempeh, tofu, hard-boiled egg, sambal and krupuk. Lontong sayur ...

'' (rice cake and vegetable in coconut milk-based soup), ''

nasi campur Nasi campur (Indonesian for 'mixed rice'), also known as nasi rames or sega campur (; ) in Java, refers to an Indonesian dish of a scoop of ''nasi putih'' (white rice) accompanied by small portions of a number of other dishes, which includes me ...

'' (mixed rice), '' nasi goreng'' (fried rice), ''

nasi kari Nasi kari (lit. curry rice) is an Indonesian rice dish from Acehnese, Minangkabau and Malay cuisine as well as Javanese cuisine. This rice dish is popular in Sumatra and Java, Indonesia. Nasi kari comprises the following: * Steamed rice, ketup ...

'' (rice and curry), '' nasi kuning'' (turmeric rice), '' nasi padang'' (rice with a variety of dishes), '' nasi pecel'' (rice with salad in peanut sauce), '' panekuk'' (pancake), '' roti canai'' (flatbread), ''

roti gambang Roti gambang or ganjel rel ( jv, ꦫꦺꦴꦠꦶꦒꦤ꧀ꦗꦼꦭ꧀ꦫꦺꦭ꧀, roti ganjel rel; Pegon: ) is an Indonesian rectangular-shaped brown bread with sesame seeds, flavoured with cinnamon and palm sugar. Roti gambang is names as a ...

'' (herbs bread), ''

roti jala Roti jala, roti kirai or roti renjis ( English: net bread or lace pancake; Jawi: روتي جالا) is a popular Malay and Minangkabau tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. This is a ve ...

'' (net bread), ''

roti john Roti john is an omelette sandwich first believed to be made in Singapore during the 1960s or 1970s. It later became widely popular, spreading throughout the Malay Peninsula in present-day Malaysia and in modern-day Indonesia as street food. Or ...

'' (sandwich with minced meat and egg), '' sayur sop'' (vegetable soup in clear broth), '' soto'' (traditional soup with different variations) and ''

tinutuan Tinutuan, also known as ''bubur manado'' or Manadonese porridge is a specialty of the Manado cuisine and a popular breakfast food in the city of Manado and the surrounding province of North Sulawesi, Indonesia. Tinutuan is a congee made from ri ...

'' (leafy vegetables porridge).

Iran

Breakfast in Iran generally consists of different kinds of flatbread – such as barbari, tafton,

sangak ''Sangak'' ( fa, سنگک, az, səngək, ku, sengek) or ''nân-e sangak'' ( fa, نان سنگک) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. History In Persian 'sangak' means little stone. The bread is bake ...

, or lavash – eaten with white cheese, butter, jam, marmalade (morabba), honey, clotted cream (sar sheer), or nuts and fresh/dried fruits, and accompanied by black tea or coffee. Frequently breakfast can be as simple as butter and jam on bread with tea. Iranians prefer to drink their hot black tea with sugar. Traditional cooked dishes for breakfast include haleem (wheat and chicken/lamb/turkey porridge eaten with cinnamon) or

kale pache Khash ( hy, խաշ; known by the derivations ''khashi'' () and , respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It is also known by other designations, namely ( fa, پاچه; al, ...

(sheep's feet, stomach, and other offal), adasi (green lentil soup), fried/boiled/soft-boiled eggs, ''omlet'' (eggs cooked in tomato sauce).

Israel

The Israeli breakfast is a mix of culinary influences from eastern Europe, agrarian Yishuv culture,

North African cuisine Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''c ...

, and Levantine cuisine. It usually consists of a range of cheeses along with sliced vegetables, scrambled eggs (or another kind of fried egg) and bread, served with spreads like butter, jam, or honey. The most commonly used vegetables are cucumbers, tomatoes, and red bell peppers; carrots, onions and radishes may also be included. Cheeses include, at the very least, cottage cheese,

quark A quark () is a type of elementary particle and a fundamental constituent of matter. Quarks combine to form composite particles called hadrons, the most stable of which are protons and neutrons, the components of atomic nuclei. All commonly o ...

or fromage blanc, and a local variety of Edam ("yellow cheese"), and often Tzfatit and labneh too. Side dishes including pickled olives and

herring Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, i ...

may also be served. Typical Middle Eastern mezze such as Israeli salad,

hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made fr ...

tehina Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and ...

and baba ghanoush, as well as

Shakshouka Shakshouka ( ar, شكشوكة : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper ...

and a variety of salads may be served. The meal is most often accompanied by coffee, tea and orange juice. A typical Israeli meal could be either dairy- or meat-based, but not both. Only certain types of meat are considered kosher. Israeli hotels usually present this type of breakfast as a buffet. Restaurants may prefer a pre-set "Israeli Breakfast" menu item.

Japan

Breakfast in modern Japanese households comes in two major variations: Japanese style and Western style. Japanese-style breakfasts are eaten widely in Japan, but often only on

weekends The weekdays and weekend are the complementary parts of the week devoted to labour and rest, respectively. The legal weekdays (British English), or workweek (American English), is the part of the seven-day week devoted to working. In most of th ...

and non-working days. Younger Japanese couples may prefer Western-style breakfasts because they are generally less time-consuming to prepare. The standard Japanese breakfast consists of steamed white rice, a bowl of miso soup, and Japanese styled pickles (like '' takuan'' or '' umeboshi''). A raw

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

and nori are often served; the raw egg is beaten in a small bowl and poured on the hot rice to make golden colored ''

tamago kake gohan is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg and soy sauce. Background Tamago kake gohan is a dish in which a raw egg is put on top of or mixed with rice, or a recipe for such a dish. B ...

'', whilst the '' nori'' (sheets of dried seaweed) is used to wrap rice. Grilled fish and Japanese

green tea Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since the ...

are often served as well. Western-style breakfasts in Japanese households are similar to those in the United States. Japanese children often eat

corn flake Corn flakes, or cornflakes, are a breakfast cereal made from toasting flakes of corn (maize). The cereal, originally made with wheat, was created by Will Kellogg in 1894 for patients at the Battle Creek Sanitarium where he worked with his bro ...

s and drink milk, hot chocolate or fruit juice. Japanese adults (especially younger ones) tend to have

toast Toast most commonly refers to: * Toast (food), bread browned with dry heat * Toast (honor), a ritual in which a drink is taken Toast may also refer to: Places * Toast, North Carolina, a census-designated place in the United States Books * '' ...

with butter or jam, eggs, and slices of vegetables. They often drink coffee or orange juice. Traditional Japanese inns (like '' ryokan'') serve complete traditional breakfast. Western-style hotels and restaurants in Japan generally offer a mix of the Western and Japanese styles.

Korea

Traditionally, Korean breakfasts consist mainly of rice and soup dishes. These can include small amounts of fish or beef, and some form of broth, stew or porridge. Like all Korean meals, breakfast is usually served with '' banchan'', or side dishes consisting of '' kimchi'', '' Gyeran-jjim'' (steamed eggs) and tofu.

Malaysia and Singapore

As multiracial nations, breakfast options vary greatly in both Malaysia and Singapore, and are commonly consumed in coffee shops and hawker centres. A traditional Malaysian and Singaporean breakfast contains kaya toast (coconut milk jam with bread), half-boiled eggs and Kopi (Coffee made from Robusta beans, typically roasted with butter and sugar). Locals usually dip the toast into the eggs mixed with soya sauce and

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

. Other commonly consumed dishes include fishball noodles, fried bee hoon (rice vermicelli), dim sum, Indian Roti Prata (Fried Dough Pancakes) and appam (small savoury pancakes).

Myanmar

In Burma the traditional breakfast is ''htamin jaw'', fried rice with boiled peas (''pè byouk''), and ''yei nway jan'' (

), especially among the poor.

Glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...

or ''kao hnyin'' is steamed and wrapped in banana leaf often served with peas as ''kao hnyin baung'' with a sprinkle of crushed and salted toasted sesame. Equally popular is the purple variety of rice known as ''nga cheik'' which is cooked the same way and called ''nga cheik paung''. ''Si damin'' is sticky rice cooked with turmeric and onions in peanut oil which is served with crushed and salted toasted sesame and crisp fried onions. Assorted fritters such as ''baya jaw'' (''

urad dal ''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...

'') are often served as a complement. ''Nan bya'' or '' naan'' (Indian-style flatbreads) again with ''pè byouk'' or simply buttered, is served with Indian tea or coffee. It goes well with ''hseiksoup'' (mutton soup). Fried '' chapati'', blistered like ''nan bya'' but crispy, with ''pè byouk'' and crispy fried onions is a popular alternative. ''Htat ta ya'', lit. "a hundred layers", is flaky multi-layered fried '' paratha'' served with either ''pè byouk'' or a sprinkle of sugar. ''Eeja gway'' (Chinese-style fried breadsticks or '' youtiao'') with Indian tea or coffee is another favourite. '' Mohinga'', perhaps the most popular of all, now available as an "all-day breakfast" in many towns and cities, is rice

vermicelli Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to ...

in fish broth kept on the boil with chickpea flour or crushed toasted rice, lemon grass, sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crispy fried onions, crushed dried chilli,

coriander Coriander (;

, fish sauce and lime. Add fritters such as split chickpea (''pè jan jaw''), urad dal (''baya jaw'') or gourd (''bu jaw''), boiled egg and fried fish cake (''nga hpè jaw'').

Philippines

A typical Filipino breakfast usually includes one or more fried eggs (either scrambled or sunny side-up),

tocino Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, ''tocino'' is made from pork fatback and is neither cured nor smoked but simply fried un ...

, dried fish known as tuyo,

tapa Tapa, TAPA, Tapas or Tapasya may refer to: Media *Tapas (website), a webtoon site, formerly known as Tapastic * ''Tapas'' (film), a 2005 Spanish film * ''Tapasya'' (1976 film), an Indian Hindi-language film * ''Tapasya'' (1992 film), a Nepalese f ...

, and fried rice, normally seasoned with garlic. The word ''silog'' is a portmanteau of ''sinangag'' (garlic fried rice) and ''itlog'' (egg), which form the basis of many breakfast combinations. These combinations include ''tapsilog'' (with tapa), ''tocilog'' (with tocino), and ''longsilog'' (with longganisa). Breakfast is usually served at seven in the morning since school classes start relatively early. If a cooked breakfast is unavailable, a bread called pandesal is eaten instead, together with cheese, peanut butter, jam, or

kesong puti ''Kesong puti'' is a Philippines, Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat milk, goat or cow milk. It has a mild salty ...

as spreads.

Taiwan

Traditional Taiwanese breakfasts consists of a variety of dishes, usually containing a lot of carbohydrates and proteins to start off the day. In northern Taiwan, shaobing and youtiao are common and usually washed down by a hot glass of

soymilk Soy milk (simplified Chinese: 豆浆; traditional Chinese: 豆漿) also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a sta ...

or rice milk. Other popular dishes include scallion pancake, turnip cake, and danbing. Down south, typical breakfast dishes include

milkfish congee Milkfish congee () is a Taiwanese breakfast dish consisting of a congee with milkfish belly. The dish is typically served with pepper and chopped spring onions and is often eaten at breakfast. Originating from Tainan, the dish is considered one ...

eel noodles Eel noodles () comprise a signature Taiwanese noodle dish consisting of thick, chewy, egg noodles with young yellow or finless eels, and a brown sweet and sour sauce or viscous soup. The dish originated from the food capital of Taiwan - Tainan ...

tube rice pudding Tube rice pudding () is a Taiwanese dish consisting of a stir-fried glutinous rice mixture that is seasoned and steamed in a bamboo tube. Tube rice pudding is a cylindrical shape caused by the steaming process in a tube. The dish is typically s ...

, beef soup and bubble tea.

Turkey

In Turkish Cuisine, a typical breakfast consists of bread, cheese ('' beyaz peynir'', ''

kaşar Kasseri or Kaşar (Greek: κασέρι, Turkish: ''kaşar''Merriam-Webster Unabridged ''kasseri''/ref>) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. "Kasseri" is a pr ...

'' etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak. ''

Sucuk Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used ...

'' (spicy Turkish sausage), '' pastırma'', '' börek'', '' simit'', '' poğaça'' and soups are eaten as a morning meal in Turkey. A common Turkish specialty for breakfast is called '' menemen'', which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Various soups ( çorba) are also very common and traditional for Turkish breakfast; mainly chicken broth, lentil soup, and a national delicacy, ''

tarhana Tarhana is a dried food ingredient, based on a fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Central Asia, Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneven crumbs, and it i ...

'' soup (Turkish cereal food consisting of flour, yogurt and vegetables fermented then dried; it is consumed as a soup by mixing it with stock or water) are most well known soups. Tripe soup, trotter soup, and sheep's head soup are also traditionally very common all over Turkey for breakfast. The Turkish word for breakfast, ''kahvaltı'', means "before coffee," (''kahve'', 'coffee'; ''altı'', 'under'). but after the First World War, during which the Ottoman Empire lost its coffee-producing territories, tea has displaced coffee as the everyday hot drink in Turkey. In the Sirkeci district of Istanbul, Pide is a popular morning meal.

Pakistan

In Pakistani Cuisine, a breakfast consists of fried bread called ( Paratha) and Omelette with black milk tea. A more common Pakistani speciality for breakfast consist few items
Nehari
Nihari is a popular meat-based dish originating from Old Delhi. When Pakistan gained independence in 1947, numerous immigrants from Delhi settled in Karachi, where they established their own restaurants, so nihar is also associated with Pakistani cuisine' served with kulcha'flatbread made with wheat flour'
Halwa poori
and Siri paya.

Europe

Hearty breakfast at Clarion Hotel Helsinki

European breakfasts are generally lighter than in the United States of America or the United Kingdom, and apart from drinks are often all cold. Bread with boiled eggs, cheese and cold meat slices may be found, and pastries and preserves are normal. Muesli, a Germanic breakfast invention, is popular in many places, and fruit and fruit juices common. Coffee or tea are near-universal. The apparent lightness of continental breakfast compared to much of the rest of the world and specially the full English breakfast, probably comes from medieval times when breakfast was disapproved of by many clerical and medical writers. The 16th century seems to have marked a change in attitude. In southeast Europe, in countries such as Bulgaria,

Bosnia Bosnia and Herzegovina ( sh, / , ), abbreviated BiH () or B&H, sometimes called Bosnia–Herzegovina and often known informally as Bosnia, is a country at the crossroads of south and southeast Europe, located in the Balkans. Bosnia and He ...

, Montenegro, North Macedonia and parts of Croatia breakfast usually consists of various kinds of savory or sweet pastry, with cheese, meat or jam filling. The most typical breakfast consists of two slices of burek and a glass of yogurt. Breakfast also often consists of open sandwiches. The sandwich is spread with margarine, with toppings added such as prosciutto and yellow

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

Continental breakfast

The continental breakfast is a variant of lighter European styles, developed in English-speaking countries by the hotel industry. According to the American dictionary

Merriam-Webster Merriam-Webster, Inc. is an American company that publishes reference books and is especially known for its dictionaries. It is the oldest dictionary publisher in the United States. In 1831, George and Charles Merriam founded the company as ...

, for Americans a "continental breakfast", apparently usually encountered there in hotels, usually includes items chosen because they are shelf-stable, and can be served in portion sizes that are appropriate for large groups of people. Typical items include coffee, tea, fruit juice, fruit, and baked goods such as bread, muffins, and pastries, along with packets of butter and jam. The meal may also include cold milk and

breakfast cereal Cereal, formally termed breakfast cereal (and further categorized as cold cereal or warm cereal), is a traditional breakfast food made from processed cereal grains. It is traditionally eaten as part of breakfast, or a snack food, primarily in ...

, popular among kids. Other possible items include hot water and instant oatmeal packets, a toaster for making toast, and a waffle iron or other means to make pancakes and waffles from batter. The hospitality industry's continental breakfast is influenced by cuisine in France and the Mediterranean, whose breakfasts are lighter and more delicate than the typical full English breakfast, which tends to consist of a large plate of eggs, bacon, sausage, toast, beans, and roasted mushrooms and tomatoes, and American breakfasts featuring eggs,

preserved meat Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since anci ...

s, pancakes, potatoes, and toast. The term originated in Britain in the mid-19th century, first used in 1896 public hygiene book ''The Sanitarian'', in which "continent" refers to the countries of mainland Europe, though the idea had been around for a few decades as American hotels endeavored to appeal to the changing tastes of the emerging middle class and European travelers visiting America. economy and limited service hotels, which may not have a full restaurant, often include continental breakfast as part of the room price. Continental breakfasts are also more cost-effective for the establishments serving them, because they require fewer staff to prepare and serve them.

Albania

In Albania the breakfast often consists of a scone, milk, tea, eggs, jam or cheese. Meat is not preferred during the breakfast and it is usually substituted for seafood such as canned sardines or tuna which is typically served with condiments such as mustard or mayonnaise. Whole grain cereals and pastries are mostly consumed by children. A shot of raki may be added to coffee as in the Italian ''

Caffè corretto Caffè corretto (), an Italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. It is also known (outside Italy) as an "espresso corretto". It is ordere ...

''.

Croatia

In Croatia the base is a continental breakfast with a variety of pastries with or without fillings ( marmalade, chocolate, cheese, ham, nuts, poppy) and fermented milk products (yogurt, soured milk, soured cream). Cold cuts, such as prosciutto, ham, salami,

kulen Kulen () is a type of flavored sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia (Vojvodina). A regional festival of Kulen is held annually in Bački Petrovac. A kind of kulen from Syrmia has had its d ...

, bacon, and various cheeses, are also favored.Slavic Cuisine Fried eggs or omelet and Vienna sausage with

mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar ...

, mustard or ajvar are very often consumed. In continental parts ''sir i vrhnje'' ( cottage cheese with soured cream and some spices) is traditional. Coffee is much preferred over tea (mostly herbal tea).

Denmark

A typical breakfast in Denmark consists of slices of rye bread (''

rugbrød () is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour ...

'') with yellow cheese, a soft-boiled egg – or more rarely – ham, salami or liver spread ('' leverpostej''), or it may consist of

s such as

oatmeal Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. Ground oats are also called white oats. Steel-cut oats are ...

or corn flakes, with yogurt being a popular alternative. White bread or bread rolls (''rundstykker'') are eaten with yellow cheese and different kinds of jams, usually made from berries or citrus fruits, and other toppings, all accompanied by coffee or tea. Weekends or festive occasions may call for

Danish pastries A Danish pastry ( da, wienerbrød ) sometimes shortened to just Danish, especially in American English) is a multilayered, laminated sweet pastry in the ''viennoiserie'' tradition. The concept was brought to Denmark by Austrian bakers, where the r ...

(''wienerbrød''), chocolate, or a shot of bitters, such as Gammel Dansk.

Finland

Breakfast usually consists of coffee or tea with open sandwiches. The sandwich is often buttered (with margarine), with toppings such as hard cheese or cold cuts. Finns usually do not have sweets on their breads such as jam, or chocolate. Sour milk products such as yogurt or

viili Viili (Finnish) is a mesophilic fermented milk product found in the Nordic countries, particularly Finland. Viili is similar to yoghurt or kefir, but when left unmixed, its texture is malleable, or "long". The metabolism of the bacteria used in ...

are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit, or jam. Oatmeal or mixed grain

may also be served, usually topped with butter.

France

In France, a typical domestic breakfast consists of a cup of coffee, often café au lait, or hot chocolate, sometimes accompanied by a glass of orange or grapefruit juice. The main food consists of sweet products such as ''tartines'' (slices of baguette or other breads spread with butter, jam, or chocolate paste), sometimes dunked in the hot drink. Brioches and other pastries such as '' croissants'', '' pains au chocolat '' and '' pains aux raisins'' are also traditional, but more of a weekend special treat. Other products such as breakfast cereals, fruit compote, fromage blanc, and yogurt are becoming increasingly common as part of the meal. A traditional French breakfast does not include any savory product, but breakfast buffets in hotels often include ham, cheese, and eggs. French people don't usually eat from plates at breakfast, preferring to savor their croissants or tartines over a bowl of hot chocolate. French children often eat crêpes or tartines and drink orange juice or hot chocolate for breakfast.

Germany and Austria

The typical

German German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Ger ...

breakfast consists of bread or bread rolls, butter, jam, ham, cheeses, meat spreads, cold cuts, hard- or soft-boiled eggs, and coffee or tea. Cereals have become popular, and regional variation is significant. Yogurt, granola, and fruit (fresh or stewed) may appear, as well as eggs cooked to order (usually at smaller hotels or bed-and-breakfasts). A

second breakfast Second breakfast (or german: zweites Frühstück, pl, drugie śniadanie, sk, desiata, es, almuerzo, hu, tízórai) is a meal eaten after breakfast, but before lunch. It is a traditional meal in Bavaria, Poland, Slovakia, Spain and Hungary. In ...

is traditional in parts of Germany, notably Bavaria where it is called "

Brotzeit Brotzeit (lit. trans. ''"Bread time"'') is a traditional German savory snack native to Bavarian cuisine. Typical items consumed as part of ''Brotzeit'' include bread, butter, ham, sliced cheese, dried wurst, head cheese, hard-boiled egg, and p ...

" (literally "bread time").

Greece

Home breakfasts in Greece include bread with butter,

, or marmalade with coffee or milk. Breakfast cereals are also eaten. Children also eat Nutella type cream on bread. No breakfast at all is common. Various kinds of savoury pastry ( Tyropita, spanakopita, and

bougatsa Bougatsa ( ) is a Greek breakfast pastry (sweet or savoury) consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Origin The name comes from the Byzantine Greek πογάτσα (pogátsa), from the anci ...

) are also eaten for breakfast, also by those eating out, usually accompanied with

Greek coffee Turkish coffee is a style of coffee prepared in a ''cezve'' using very finely ground coffee beans without filtering. Preparation Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are c ...

Frappé coffee A frappé coffee, Greek frappé, Nescafé frappé, or just frappé ( el, φραπέ, , ) is a Greek iced coffee drink made from instant coffee (generally, spray-dried Nescafé), water, sugar, and milk. The word is often written frappe (without ...

. Traditional Greek breakfast (hot milk, fresh bread, butter and honey, or yogurt) was also available in special "milk shops" (in Greek Galaktopoleia – Γαλακτοπωλεί�
γαλακτοπωλείο
. Milk shops were phased out between 1970 and 1990 – there are very few left, one is in Athens, and some exist in small towns.

Hungary

In Hungary people usually have a large breakfast. Hungarian breakfast is typically an open sandwich made with fresh bread or toast, butter, cheese or different cream cheeses, ''

túró Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditi ...

'' cheese or '' körözött'' (Liptauer cheese spread), cold cuts such as ham, liver pâté (called '' májkrém'', or '' kenőmájas''), bacon, salami, beef tongue,

mortadella Mortadella () is a large Italian cuisine, Italian sausage or luncheon meat (''salumi, salume'' ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck o ...

, '' disznósajt'' ( head cheese), and different Hungarian sausages or kolbász. Eggs (fried, scrambled or boiled), French toast called ''bundás kenyér'' and vegetables (such as peppers, bell peppers, tomatoes, radishes, scallions, and cucumber) may also form part of a Hungarian breakfast. Sometimes a simple breakfast will consist of a cup of milk, tea, or coffee taken with one or more pastries, bread rolls (including crescent-shaped

kifli Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different ...

), toast, other pastries with different fillings (sweet and savory), butter, jam, or honey and a bun or a strudel or cereal like muesli, yogurt, kefir, and perhaps fruit.

Iceland

A typical Icelandic breakfast in 1900 included oatmeal porridge, skyr, black pudding, rye bread, and coffee. In modern times, oatmeal porridge and orange juice are popular but the most common breakfast is a simple combination of bread and coffee. In 1995, over 90% of people had soured milk or skyr for breakfast with added cereal, notably Cheerios or corn flakes. Around 2000, Iceland was the world leader in

Cocoa Puffs Cocoa Puffs is an American brand of chocolate-flavored puffed grain breakfast cereal, manufactured by General Mills. Introduced in 1956, the cereal consists of small orbs of corn and rice flavored with cocoa. Cocoa Puffs have the same shape as K ...

chocolate cereal consumption. Cod liver oil is commonly had with breakfast as a dietary supplement.

Italy

The traditional breakfast in Italy simply consists of a caffè latte (hot coffee with milk) with bread or rolls, butter and jam – known as ''prima colazione'' or just ''colazione''. ''Fette biscottate'' (a cookie-like hard bread often eaten with hazelnut chocolate spread or butter and jam) and

biscotti Biscotti (; ; en, biscuits), known also as cantucci (), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Name ...

(cookies) are commonly eaten. Hot coffee may be sometimes replaced by hot tea, depending on personal taste. Children often drink hot chocolate, plain milk, hot milk with barley coffee, or hot milk with very little coffee. Cereals, yogurt, and fruit juices are also common. If breakfast is eaten in a ''bar'' (coffee shop), it is composed of ''cappuccino'' and ''cornetto'' (frothed hot milk with coffee and a pastry).

Latvia

Typical Latvian breakfast usually consists of open sandwiches with toppings made of vegetables, fish, eggs, or cheese. As in Finland, they are often buttered with margarine. Curd mixed with vegetables and salt as well as other sour milk products are very popular as well. Very often light oat porridge is eaten too.And the New Scandinavian Cuisine Marcus Samuelsson In general light, sour, and salty tasting food is common for morning meal. Latvians usually drink coffee for breakfast.

Malta

On the island of Malta, breakfast integrates both British and continental elements. Usually the

Maltese Maltese may refer to: * Someone or something of, from, or related to Malta * Maltese alphabet * Maltese cuisine * Maltese culture * Maltese language, the Semitic language spoken by Maltese people * Maltese people, people from Malta or of Malte ...

start their day with a bowl of cereal mixed with milk, sometimes with a cup of coffee or tea. Marmalade/jams or even chocolate spreads are also common on bread or toast. Today cereal bars are also becoming a common type of breakfast on the island. The traditional English breakfast of eggs, sausages, and fried bacon was also popular among the Maltese, especially on Sundays, due to the strong British influence on the island, but this has diminished almost completely, as locals have rediscovered a more Mediterranean and continental diet over the recent years. Hotels usually serve both a continental as well as a full English breakfast. Prayers are often said before breakfast in order to bless the meal.

Netherlands and Belgium

For breakfast, the Dutch and Belgians typically eat sliced bread with butter or margarine and various choices of toppings:

dairy product Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in th ...

s (numerous variations of cheese), a variety of cured and sliced meats, or sweet or semi-sweet products such as jam, syrup (from sugar beets or fruit),

, Kokosbrood (a coconut product that is served thinly sliced like sliced cheese) or

peanut butter Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is consumed in many countri ...

. Another type of sweet toppings are the chocolate toppings; the Dutch have chocolate toppings in all variations: '' hagelslag'' (chocolate sprinkles), '' chocoladevlokken'' (chocolate flakes) (both typically Dutch), and ''chocoladepasta ''(

chocolate spread Chocolate spread is a sweet chocolate-flavored paste which is eaten mostly spread on breads and toasts or similar grain items such as waffles, pancakes, muffins, and pitas. Although it tastes, smells, and looks like chocolate, it does not solidif ...

). Children may eat chocolate-topped bread or colorful fairy bread, which is called ''vruchtenhagel''. Tea, dripolator coffee, milk, and juice are the most popular breakfast beverages. Breakfast may also include raisin bread and fried or boiled eggs. On special occasions, such as Easter, Christmas, Mother's Day etc., breakfast is usually the same, but with a wider range of choices (i.e. premium cheeses, special ham, hot buns, croissants etc.). A 2012 opinion poll concluded that the Dutch believe that breakfast should be a more important meal than it is and that more time should be spent on it; almost three-quarters of those polled ate their sandwiches in less than fifteen minutes, and blame for an all-too quick breakfast was placed on "fast" breakfast products. A perfect "weekend breakfast" for the Dutch contained coffee or tea, fresh-baked bread rolls (and croissants), and a boiled egg. The poll also concluded that men are more interested than women in having breakfast with their partner.

Norway

80% of Norwegians eat breakfast (''frokost'') daily, mostly at home. The most common breakfast is open sandwiches (''smørbrød''), often

whole wheat bread Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms ...

, with cheese, often

Jarlsberg Jarlsberg was a former countship that forms a part of today's Vestfold county in Norway. The former countships of Jarlsberg and Larvik were merged into a county in 1821. Jarlsberg and Larvik's County (''Jarlsberg og Larviks amt'') were renamed ...

, Norvegia or

brunost Brunost ("brown cheese") is a common Norwegian name for mysost ("whey cheese"; da, myseost; sv, mesost; fi, mesjuusto; is, mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. The term is often used to just refer t ...

, cold cuts, leverpostei,

jam Jam is a type of fruit preserve. Jam or Jammed may also refer to: Other common meanings * A firearm malfunction * Block signals ** Radio jamming ** Radar jamming and deception ** Mobile phone jammer ** Echolocation jamming Arts and entertai ...

, mackerel in tomato sauce, etc. Common drinks are water,

filter coffee Filter, filtering or filters may refer to: Science and technology Computing * Filter (higher-order function), in functional programming * Filter (software), a computer program to process a data stream * Filter (video), a software component that ...

, milk and juice. Another common breakfast is breakfast cereals like corn flakes eaten with milk, kulturmelk, or yogurt. Whole-grain porridges (primarily

) with regular milk or butter are also eaten by some. More ample breakfasts may include fish, a diverse array of cheese, eggs, bacon, breads, and hot and cold cereals eaten in various combinations. Pastries bought on the go, such as

croissants A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wi ...

or '' pain au chocolat'' have become increasingly common since the 1990s; as has vegan alternatives and replacements to traditional spreads.

Poland

The traditional Polish breakfast is a large spread with a variety of sides eaten with bread or toast. Sides include various cold cuts, meat spreads, the Polish sausage, tomatoes, cheese, and sliced pickles. ''

Twaróg Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditi ...

'', a Polish cheese, is a breakfast staple and comes in many forms. ''Twaróg'' can be eaten plain, with salt, sugar, or honey, or it can be mixed with chives into a cream cheese-like spread. Eggs are served often as the main breakfast item, mostly soft-boiled or scrambled. For a quick winter breakfast, hot oatmeal, to which cocoa is sometimes added, is often served. Jam spreads are popular for a quick breakfast, including plum, raspberry, and black or red currant spreads. Breakfast drinks include coffee, milk, hot cocoa, or tea. Traditionally, the Poles avoid heavy-cooked foods for breakfast. For the most part, one will not see fried meats or potatoes in a classic Polish breakfast. Emphasis is placed on a large variety of foods to satisfy everyone at the breakfast table.

Romania

The traditional Romanian breakfast is milk, tea or coffee alongside (toasted) bread with butter or margarine and on top of it, honey or fruit jams or preserves. Sometimes the buttered bread is served savory instead of sweet, in which case the Romanians add cured meats, salami, or cheese. Another option is to spread on a slice of bread some liver pâté. In recent years, Romanians have also started to serve cereal with dried fruits and milk instead of the traditional breakfast, though that is not yet very widespread. According to a 2014 study, 35% of Romanians eat cooked dishes such as omelet or fried eggs and 15% eat sandwiches. Most people drink coffee and 67% serve Turkish coffee (made in an ibrik), though more and more people are starting to use drip or filter coffee. While crêpes served with fruit preserves, jams, or cheese have traditionally been served as desserts, in recent years more Romanians have started to have them as breakfast during weekends.

Russia

Traditional Russian breakfast are concentrated on kashas, or porridges – the most important staple in Russian nutritional culture, with buckwheat and oat, as well as semolina, serving as the three most important bases of such dishes, usually cooked using water or milk, as well as consumed with or without milk. Breakfast foods also include pancakes or oladushki. Oladushki are made from flour and rise on yeast. Blini, or crepes, are also popular for breakfast and are also made with flour, but without yeast. Sirniki, is a cheese form of pancake. Sirniki are made of tvorog (quark cheese), which can be eaten separately with honey for breakfast. Also, a popular dish is buterbrod, open sandwiches with cold cuts and cheeses.

Serbia

In Serbia, breakfast may include eggs in different forms (e.g. omelet with bacon, onion and feta cheese), canned fish or opened sandwiches with prosciutto, ham, bacon, salami, feta cheese, Serbian traditional chese and salad (e.g. pickles) filled with sour cream or mayonaise. Serbian traditional products such as kajmak and ajvar are very popular even in these days, after hundreds of years. Fried Mushrooms are also very popular for breakfast.Different types(e.g.

proja Proja (Cyrillic: ''Проја'', ) is a Serbian dish made of corn flour, baking powder, sunflower oil, sparkling water and salt. Proya is an alternative name used in Bosnia and Herzegovina. It has been popular in times of widespread poverty, mos ...

gibanica Gibanica ( sr-cyr, Гибаница, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered ...

, burek) are also served as the main dish.Bakery products such as pogačica, kiflice, projarice and paštete are ofently eaten. Yogurt, coffee, milk and tea are preferred breakfast drinks.

Spain

In Central Spain there is a special breakfast known as ''chocolate con churros'' – hot chocolate with Spanish-style fritters, which are extruded sticks of

doughnut A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franc ...

-like dough with a star-shaped profile covered in sugar. The chocolate drink is made very thick and sweet. In Madrid, ''churros'' are somewhat smaller and shaped like a

charity ribbon Awareness ribbons are symbols meant to show support or raise consciousness for a cause. Different colours and patterns are associated with different issues. Yellow ribbons, in the United States, are used to show that a close family member is a ...

. This meal is normally served in cafeterías but it is not a regular or usual breakfast at Madrid homes. The usual one is the same as in the rest of Spain: coffee with milk or

Cola Cao Cola Cao is a sugary chocolate drink with vitamins and minerals that originated in Spain and is now produced and marketed in several countries. The brand is owned by the Barcelona-based company Idilia Foods (formerly Nutrexpa). History In 1945, ...

, orange juice, biscuits or toasts, with butter and jam. In the North, East and West it is more common to have a cup of coffee (usually with milk) or

and a toast with a choice of

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

and salt, tomato and olive oil, butter, jam, pâté, '' jamón serrano'' (cured ham), and other options like ''

sobrasada Sobrassada in Balearic or Sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika and salt and other spices. Sobrassada, along with , are traditional Balearic meat products prepared in t ...

'' (a raw cured spiced sausage that is easy to spread), and in Andalucia, '' pringá''. Freshly squeezed orange juice is widely available in most places as an alternative for coffee. The breakfast is not often larger than these two items, because usually in late morning there is a break known as '' almuerzo'' when there is a snack. Sometimes, toast is replaced with ''galletas'' (a type of cookie made with flour, sugar, oil, and vanilla flavour), ''magdalenas'' (a Spanish version of the French madeleine made with oil instead of butter) or buns.

Sweden

Sweet breakfast at Quality Hotel Grand Borås

Breakfast in

Sweden Sweden, formally the Kingdom of Sweden,The United Nations Group of Experts on Geographical Names states that the country's formal name is the Kingdom of SwedenUNGEGN World Geographical Names, Sweden./ref> is a Nordic country located on ...

is usually an open sandwich of soft bread or crisp bread, cold cuts,

smörgåskaviar Smörgåskaviar ('sandwich caviar') is a fish roe spread eaten in Scandinavia and Finland. Despite its name, smörgåskaviar is not actual caviar, i.e. sturgeon roe. Instead, it is a paste made from cod roe and a variable mix of other ingredie ...

, cheese, cottage cheese, cream cheese, eggs, scrambled or boiled, pâté ( leverpastej) with pickled cucumber, tomatoes or cucumber, or a toast with marmalade or maybe honey, juices, coffee, hot chocolate or tea. Breakfast cereals or muesli with milk, yogurt or

filmjölk (), also known as , is a traditional fermented milk product from Sweden, and a common dairy product within the Nordic countries. It is made by fermenting cow's milk with a variety of bacteria from the species ''Lactococcus lactis'' and ''Leuconos ...

, currants, and fruits are popular or warm whole-grain porridge with milk and jam (for example lingonberry jam). Bilberry-soup (

blåbärssoppa Blåbärssoppa or blueberry soup ( fi, mustikkakeitto, is, bláberjasúpa) is a Nordic soup made from bilberry, bilberries, which can be served cold or hot. It is sweet and contains starch, which gives it a fairly thick consistency. It is served e ...

) and rose hip soup are also possible breakfast alternatives.

Switzerland

Swiss Swiss may refer to: * the adjectival form of Switzerland * Swiss people Places * Swiss, Missouri * Swiss, North Carolina *Swiss, West Virginia * Swiss, Wisconsin Other uses *Swiss-system tournament, in various games and sports *Swiss Internation ...

breakfasts are often similar to those eaten in neighboring countries. Traditionally,

zopf Zopf or Züpfe ( French and in Italian) is a type of Swiss, Austrian, German or Bavarian bread made from white flour, milk, eggs, butter and yeast. The dough is brushed with egg yolk, egg wash, or milk before baking, lending it its golden c ...

(or züpfe) is eaten on Sunday mornings and New Year's Day. A notable breakfast food of Swiss origin, now found throughout Europe, is muesli, (''Birchermüesli'' in

Swiss German Swiss German (Standard German: , gsw, Schwiizerdütsch, Schwyzerdütsch, Schwiizertüütsch, Schwizertitsch Mundart,Because of the many different dialects, and because there is no defined orthography for any of them, many different spelling ...

), introduced in 1900 by

Maximilian Bircher-Benner Maximilian Oskar Bircher-Benner, M.D. (22 August 1867 – 24 January 1939) was a Swiss physician and a pioneer nutritionist credited for popularizing muesli and raw food vegetarianism. Biography Maximilian Oskar Bircher-Benner was born on 22 Aug ...

for patients in his hospital.

United Kingdom and Ireland

In the contemporary UK and Ireland, a weekday breakfast may involve a cereal dish, such as muesli,

or cereal, or

or simply bread spread with

or marmalade. Tea and coffee remain equally popular accompaniments. Marmalade, originally a Portuguese confection, had been a popular British spread to consume in the evening, before the Scots moved it to the breakfast table in the 18th century. It is however becoming very common to 'skip breakfast' entirely or take coffee or pastries on the morning commute. Portable quick snacks such as granola bars, ready-cut fruit and warm takeaway foods are becoming increasingly commonly consumed away from home and are sold at commuting points and newsagents and local shops in all urban areas. The traditional breakfast most associated with Britain and Ireland remains, however, the

full breakfast A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes back bacon, sausages, eggs, black pudding, baked beans, some form of potato, tomatoes, mushrooms, toast, and a b ...

of eggs (fried, scrambled, or poached) with

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

and sausages, usually with mushrooms, tomatoes, baked beans, fried bread, black pudding or white pudding, and toast. Dating from a time when hard labour was more common, calorie intakes were necessarily higher, and servant labour was more available, it is nowadays regarded as a meal for the weekend or holidays when time is available for preparation, prepared by parents to welcome children, or as a special occasion such as a birthday or anniversary, or following a night of drinking. A healthy and nutritious version consists of grilling the protein and using poached, rather than fried, eggs, and variations based on one egg, one protein, and toast abound. It remains by far the most common choice on brunch menus and breakfast cafes across the region. The "full Scottish breakfast" tends to omit pork sausages and have beef sausages or lamb haggis instead. At its most extensive it consists of eggs, square sausage, fried dumpling,

potato scone A tattie scone (tottie scone) or potato scone is a regional variant of the savoury griddle scone which is especially popular in Scotland. Many variations of the recipe exist. They generally include liberal quantities of boiled potatoes, butte ...

, tomato, mushrooms, bacon beef links, and

fried bread Fried bread is a slice of bread that has been fried. Nutrition A small slice (35g) of fried bread has 174 calories. Around the world British Isles A full English breakfast will often include bread fried in oil, butter, lard, or bacon ...

. Originating in the British isles during the Victorian era, the full breakfast is among the most internationally recognised British dishes. Another traditional British breakfast consists of

, although now associated with Scotland, it has been consumed across Britain as a staple food since at least the Middle Ages. The breakfast cereal Scott's Porage Oats was produced in Glasgow in 1880. Before the arrival of American-style breakfast cereals in the early 20th century, dried bread soaked in hot milk or tea and porridge (boiled oats) was the common daily breakfast, while leftover vegetables (often, cabbage) and potatoes not eaten the night before were often served re-fried becoming ' bubble-and-squeak';Caroline Conran, Traditional Cooking (British Cookery)1978 in Ireland the dish is known as

colcannon Colcannon () is a traditional Irish dish of mashed potatoes with cabbage or kale. Description Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and cabbage (or kale). Irish historian Patrick Weston Joyce defined ...

. Traditionally, breakfast would be served with a small amount of fruit, such as a slice of orange, believed to prevent the onset of scurvy. Also traditional, but now less popular breakfasts included fish in the form of kippers (smoked

) with poached egg and toast, and

kedgeree Kedgeree (or occasionally ) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold. Other ...

(a Scoto-Indian smoked haddock, egg, and rice dish originating in

Colonial India Colonial India was the part of the Indian subcontinent that was occupied by European colonial powers during the Age of Discovery. European power was exerted both by conquest and trade, especially in spices. The search for the wealth and prosper ...

). Most British breakfasts are consumed with tea, coffee, or

fruit juice Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as ...

. In

Old English Old English (, ), or Anglo-Saxon, is the earliest recorded form of the English language, spoken in England and southern and eastern Scotland in the early Middle Ages. It was brought to Great Britain by Anglo-Saxon settlement of Britain, Anglo ...

, breakfast was known as ''morgenmete'', meaning "morning meal".Anderson, Heather Arndt (2013)
''Breakfast: A History''
AltaMira Press. A continental breakfast in UK and Irish hotels normally consists of baked goods (fresh bread, toast, pastries such as croissants or pain au chocolat etc.) slices of cheese and cold meat, cereal, yogurts, fruit and drinks like coffee, tea, or fruit juices. Although this is the traditional breakfast in parts of

continental Europe Continental Europe or mainland Europe is the contiguous continent of Europe, excluding its surrounding islands. It can also be referred to ambiguously as the European continent, – which can conversely mean the whole of Europe – and, by ...

, elsewhere these breakfasts are common only in the hospitality sector (particularly in economy and limited service hotels with no restaurant, as they require little preparation).

North America

As with other continents around the world, breakfasts in

North America North America is a continent in the Northern Hemisphere and almost entirely within the Western Hemisphere. It is bordered to the north by the Arctic Ocean, to the east by the Atlantic Ocean, to the southeast by South America and the Car ...

vary widely from country to country, depicting variations of both American and Continental breakfasts.

Canada

Traditional Canadian breakfast foods include pork sausages, bacon, maple-cured bacon, fried potatoes, maple-infused beans, eggs, toast, cereals, pancakes (or French toast) and

maple syrup Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple tree ...

, or hot oatmeal. Peameal bacon is also a Canadian breakfast food. Coffee, tea and fruit juice of many varieties are widely consumed in Canada during breakfast.

Costa Rica

Costa Rica Costa Rica (, ; ; literally "Rich Coast"), officially the Republic of Costa Rica ( es, República de Costa Rica), is a country in the Central American region of North America, bordered by Nicaragua to the north, the Caribbean Sea to the no ...

the most common breakfast is called " gallo pinto", which is made up of rice and beans (red or black) previously cooked. Sautéed in a pan with chile, onions, culantro (an herb typical to the region) and bean stock for color. It is accompanied with fried egg, cheese, and fried plantain or

cooking plantain Cooking bananas are banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains (/ˈplæntɪn/, /plænˈteɪn/ ...

. Black coffee or coffee with milk are traditional drinks. As this is the most common breakfast of the country, in Limón Province they prepare gallo pinto with coconut milk instead. Another popular breakfast food is the "chorreadas" which are savory sweetcorn pancakes; they are usually accompanied by cheese or a type of sour cream called "natilla".

Cuba

Breakfast in urban areas traditionally consists of café con leche that is sweetened and includes a pinch of salt. Toasted buttered

Cuban bread Cuban bread is a fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list (in particular, it generally includes a small amount of fat in the form of lard or vegetable shor ...

, cut into lengths, is dunked in the coffee. In rural Cuba, farmers eat roasted pork, beans and white rice, café con leche and

cuajada Cuajada ( milk curd) is a cheese product. Traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Basque Country, Navarre, Aragon, Castile ...

sweetened with caramel.

Dominican Republic

In the Dominican Republic, breakfast varies depending on the region. In the interior of the island it is accustomed to have breakfast with a side of vegetables, the green plantain or

being the most popular. It is served boiled or mashed known as

Mangú Mangú is the Dominican Republic, Dominican Republic's national breakfast. This traditional Dominican dish can also be served for lunch or dinner. Method Mangú is made up of boiled green plantains with or without peel on. When cooked through ...

. In the capital, breakfast is more light. It includes coffee with milk or hot chocolate, along with bread, butter, and cheese. Normally accompanied by orange juice and other juices of fruits typical to the region. Milk punch (milk, egg, nutmeg, and malt) boiled eggs with "harina de negrito" or some other type of

corn starch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...

. Traditional breakfast bread is a water-based bread.

El Salvador

A typical Salvadoran breakfast comprises fried or scrambled eggs, refried beans or casamiento (rice cooked with black beans), fried plantains, cheese or crema, and thick Salvadoran-style tortillas (or bread). Sometimes sausage (Chorizo)or avocado will be included on the side. Breakfast may be enjoyed with coffee or fruit juice.

Guatemala

Guatemala Guatemala ( ; ), officially the Republic of Guatemala ( es, República de Guatemala, links=no), is a country in Central America. It is bordered to the north and west by Mexico; to the northeast by Belize and the Caribbean; to the east by H ...

, breakfast consists of one or two eggs either fried, scrambled, or boiled accompanied by baked/fried beans with coffee. With this comes fresh cream, fresh cheese, and fried plantains (or

). It is common to add hot sauce made out of "

chiltepe ''Capsicum annuum'' var. ''glabriusculum'' is a variety of '' Capsicum annuum'' that is native to southern North America and northern South America. Common names include chiltepín, Indian pepper, chiltepe, and chile tepín, as well as turkey, ...

s" (a type of pepper). They are prepared raw or boiled, then they are ground with some vinegar, chopped onions, and chopped cilantro to make the hot sauce. A traditional egg dish prepared with both green and red sauces is called "huevos divorciados". In the eastern part of the country, specifically in Zacapa, you can find "huevos a caballo" or (eggs on a horse) which is basically two fried eggs over roasted steak. Other types of breakfast include milk cereals. The most common drinks are orange juice or other fruits, milk, atol (a milk pudding with chocolate), and corn starch. The coffee is normally served with sweet bread also called "pan de manteca" (or butter bread).

Honduras

Honduras Honduras, officially the Republic of Honduras, is a country in Central America. The republic of Honduras is bordered to the west by Guatemala, to the southwest by El Salvador, to the southeast by Nicaragua, to the south by the Pacific Oce ...

it is typical to start the day with homemade bread, with coffee or a glass of milk. Then, a plate of food with beans, alongside eggs that can be scrambled or sunny side up, slivers of fried plantain (or

), corn, tortillas, cheese, and butter. Versions of egg preparation vary: "estrellados" which consists of just cracking the shell, in "torta" or omelette (beaten with some salt), scrambled or boiled. Another typical breakfast are the

baleadas A baleada () is a traditional Central American dish, believed to have originated on the northern coast of Honduras. It is composed of a flour tortilla, filled with a smear of mashed "refried" red beans (a variety of bean native to Central and ...

and tortillas with cheese; sometimes they are fried together with cheese in between. In the "garífuna" culture, coffee is accompanied by "mínimo" bread (banana bread) or coconut bread.

Jamaica

A Jamaican breakfast includes ackee and saltfish, seasoned callaloo, boiled

green banana Guineos (pronounced ) usually refers to an unripe banana. The term guineo is sometimes used in reference to its ripened counterpart: the yellow (ripened) banana. The word ''Guineo'' comes from Guinea, a country in West Africa, as it is one of the ...

s, and fried dumplings.Deborah S. Hart
Authentic Jamaican breakfast
1 August 1991 Ocala Star-Banner p. 44

Mexico

Breakfast in Mexico is usually served in large portions and is sometimes the main or the second largest meal of the day. Some common dishes during breakfast are: huevos rancheros,

chilaquiles Chilaquiles () are a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried. Ingredients and variations Typically, corn tortillas cut into quarters and lightly fried or baked for a lighter version ...

quesadillas A quesadilla (; ; Mexican diminutive of ''quesada'') is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a co ...

entomatadas Entomatadas () are a typical Mexican dish made of a folded corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, oregano, chile serrano (optional) and salt. The recipes for the tomat ...

, tamales, tlayuda, birria, atole,

molletes A ''mollete'' () is a type of bread in Spanish cuisine, or an open-faced sandwich with beans and cheese in Mexican cuisine. In Spanish cuisine A is a flatbread from the Andalusian region, in southern Spain. It is a soft round white bread, us ...

, pambazo,

huevos a la mexicana Huevos a la mexicana is a popular breakfast dish in Mexican cuisine. It consists of roughly chopped tomatoes, green chili peppers (typically Jalapeño), and onions lightly fried in a hot skillet. Eggs are added and stirred until set. The heat is tu ...

, enchiladas, barbacoa, menudo (soup) and

carnitas Carnitas, literally meaning "little meats", is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, a ...

Nicaragua

In Nicaragua the typical breakfast consists of "gallo pinto" (national dish made out of red beans and rice), eggs, cheese, corn tortillas, and sweet plantains. Meals are normally accompanied by different juices and coffee. On Sundays, nacatamales are the traditional breakfast. These consist of a mass of corn with rice, potatoes, pork or chicken and sliced onions wrapped in plantain leaves and is usually accompanied by cacao as a drink.

Panama

In Panama, breakfast is a heavy meal, especially in the interior of the country where hard labor requires it. It always includes black coffee (tinto) or with milk (called pintado) with any of these sides: corn tortillas, traditional white cheese (or queso del pais), another type of tortillas or "torrejas" made of wheat flour known as "

hojaldres Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...

." Another traditional breakfast side is " bollo" made out of either corn, white corn, or coconut that is wrapped in corn leaves and "preña'o" (meaning with child) that means it's filled with some type of meat. As protein, a large serving of beef liver with onion, scrambled or fried eggs, beef stew or "tasajo" (a type of beef jerky), pork rinds and different kinds of sausages like chorizo or '' morcilla'' are the most popular. These are also accompanied by: slices of green plantain or

, "

patacones Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rico, Jamaica, Nicaragua, Cuba, Flor ...

" (double fried plantain), carimañolas (yuca filled with meat), as well as different bread pastries both savory and sweet. These large breakfasts are normally reserved for special occasions while everyday breakfasts consist of more traditional food from the west like toast, ham, cheese, jam etc. It is important to mention that the prolonged US presence has also influenced urban areas of Panama by introducing meals like cereal with milk as well as pancakes with syrup as traditional breakfast meals.

Puerto Rico

Puerto Rico, being a

commonwealth A commonwealth is a traditional English term for a political community founded for the common good. Historically, it has been synonymous with "republic". The noun "commonwealth", meaning "public welfare, general good or advantage", dates from the ...

of the United States, has adopted many American staples such as pancakes, waffles, bacon,English muffins, yogurt with fruit and nuts, French toast, eggs and steak. Pancakes and waffle can be made with plantain flour or

breadfruit Breadfruit (''Artocarpus altilis'') is a species of flowering tree in the mulberry and jackfruit family (Moraceae) believed to be a domesticated descendant of ''Artocarpus camansi'' originating in New Guinea, the Maluku Islands, and the Philippi ...

flour popular in the south. A Jibarita is a typical breakfast item much like buttermilk-banana pancakes but with sweet plantains and coconut milk. Crêpes are quite popular as a breakfast food filled with fresh fruit, jam, meats, or cheese. Cremas come in many versions. One version is flavored with vanilla, clove, cinnamon sticks, brown sugar, star anise, orange peels, ginger, coconut milk, and butter. Pan de Agua is a bread served aside coffee, jam, and butter. Revoltillo is a Puerto Rican style scrambled eggs mixed with local cheese, milk,

sofrito (Spanish, ), (Catalan), (Italian, ), or (Portuguese, ) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or ...

, squash, ham, shrimp, and other ingredients. Backed or roasted sweet potato or sweet plantains are cooked with its skin on. When done it is split down the middle and top with butter, sugar, cheese, and cinnamon and served with chorizo or longanisa and eggs.

Sorullos Sorullos are a fried cornmeal-based dish that is a staple of the Puerto Rican cuisine. Sorullos are served as a side dish or as appetizers (commonly known by the diminutive form sorullitos), and are sometimes stuffed with cheese. They can be se ...

are sweet corn fitters made with cornmeal, flour, milk, sugar, corn kernels, stuffed with cheese, rolled in to small logs and fried. They are sometimes compared to mozzarella sticks. Sorullos are served different depending on the time. For breakfast they dunked in coffee or hot chocolate. Orange and papaya juice are standard for breakfast with some other restaurants and eatery having other options like mango, guava, apple, and other fruits. Punche de Malta is malta beverage shook with ice, eggs, evaporated milk, condensed milk, and cinnamon. Cow milk, goat milk and plant milks are also part of the breakfast. Hot chocolate and chocolate milk is enjoyed by kids and adults with breakfast.

United States

The average starting time for breakfasts in the United States has been found to be 8:12 a.m, and varies from 8:08 a.m. in the South to 8:17 a.m. in the West.

Traditional

There are two main types of breakfasts: traditional and quick. Traditional breakfasts, often eaten on weekends, consists of any combination of eggs,

s, and breads such as

s, waffles,

, or

biscuit A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be ...

s. Variants of the

and continental breakfast (see above) are also common. In the Southeastern United States,

biscuits and gravy Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), made from the drippings of cooked pork sausage, flour, milk, and often ( ...

are popularly eaten at a traditional breakfast. In some regions, such as the Northeast, bagels are a common breakfast item, and are often served sliced in half, toasted, and spread with butter or cream cheese or other toppings. Another popular breakfast item in the United States are

s, which are often consumed exclusive of other breakfast foods, and commonly eaten with coffee.

Breakfast sandwich A breakfast sandwich is any sandwich filled with foods associated with breakfast. Breakfast sandwiches are served at fast food restaurants and delicatessens, sold in supermarkets, or commonly made at home. Different types of breakfast sandwich inc ...

es are also a common choice. Typical sandwiches are composed of egg, cheese, and cooked

such as bacon or sausage, between bread slices or on a roll, although regional varieties are common. In New Jersey, bacon is often swapped out of the breakfast sandwich and replaced with a processed meat called pork roll. Other areas alter the breakfast sandwich medium with regional favorites, such as biscuits. A variation is the breakfast burrito, which originates from

Southwestern The points of the compass are a set of horizontal, radially arrayed compass directions (or azimuths) used in navigation and cartography. A compass rose is primarily composed of four cardinal directions—north, east, south, and west—each sepa ...

and Tex-Mex cuisines. In the early 20th century breakfast was served at the table, each place set with a breakfast doily, between nine and 12 inches square, with doilies serving as coasters for coffee and water glasses. Coffee was served on silver trays with pot, hot water pitcher, cream, milk and sugar. Different napkins were used for breakfast than for dinner. Breakfast napkins were smaller and usually made of

linen Linen () is a textile made from the fibers of the flax plant. Linen is very strong, absorbent, and dries faster than cotton. Because of these properties, linen is comfortable to wear in hot weather and is valued for use in garments. It also ...

, fringed or hemmed by hand. For more elegant napkins, borders of heavy lace or white embroidery decorations were added. Breakfast (served with coffee) could be as much as six dishes of

salt fish Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish unt ...

or meat, omelette or other types of eggs, warm bread, pancakes or waffles, coffee cake, fruit or

cereal A cereal is any Poaceae, grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, Cereal germ, germ, and bran. Cereal Grain, grain crops are grown in greater quantit ...

Quick

Quick breakfasts are often eaten on weekdays, before school or work, when there is no time or no need for a large breakfast. This type of breakfast includes foods like oatmeal, grits, breakfast cereal, fruit and granola bars. They are often eaten with beverages such as juice or coffee. Toast, often buttered, is popular as well.

Drinks

Coffee is a common beverage, as is tea. 65% of coffee is drunk during breakfast hours. Fruit juices, especially orange juice, are also common. Milk is also widely consumed, drunk either plain or prepared with various flavorings, such as chocolate, as coffee milk (especially in the Northeast), or strawberry.

Oceania

Australia

Prior to the Second World War and the widespread adoption of household refrigerators, the traditional Australian breakfast consisted of grilled steaks and fried eggs, mainly because of the ready availability of beefsteak during that period. Although this is still eaten in the bush, very few urban Australians today would recall this breakfast format. The majority of urban Australians eat commercially prepared cereal with pasteurised milk or yogurt and toast with preserves such as

or vegemite for breakfast. Two of the most common cereals are cornflakes and a type of biscuit made from compressed toasted flakes of wheat, called Weet-bix. Fruit is also common at breakfast, either on the cereal or eaten separately. Cereals with added sugar and marketed largely to children include Frosties,

Nutri-Grain Nutri-Grain is a brand of breakfast cereal and breakfast bar made by the Kellogg Company. In Australia and New Zealand Nutri-Grain is a breakfast cereal made from corn, oats, and wheat. The pieces are shaped like bricks. In the United States, C ...

Rice Bubbles Rice Krispies (known as Rice Bubbles in Australia and New Zealand) is a breakfast cereal, marketed by Kellogg's in 1927 and released to the public in 1928. Rice Krispies are made of crisped rice (rice and sugar paste that is formed into rice ...

, Froot Loops and Coco Pops. While not unusual, a cooked breakfast is more likely to be eaten on weekends or on special occasions either at home or at a café. A cooked breakfast can include eggs, bacon, sausages, breakfast steaks, mushrooms, tomato, hash browns, mashed avocados (locally known as ‘smashed avo’) and pancakes, similar to both the British and American cooked breakfast. Breakfast habits differ more between age groups or families than between cities.

Fiji

In ethnically Fijian villages, breakfast may be tea served with milk and sugar, and food made out of flour: ''tovoi'' or ''babakau'' (a type of fried dough), pancakes, bread or biscuits with butter. Sometimes a starch, such as cassava, taro in coconut milk, or rice, is served instead. Leftover fish or meat from the previous night's meal may be served as well. Tea made from lemon leaves (called ''draunimoli'') and fruits such as pineapple, banana, papaya, plantain, and watermelon are also occasionally served. In urban households, tea and cereals are often consumed. Breakfast foods eaten by Fiji Indians often include a vegetable curry with roti and sometimes differ from the above. Fijians living in Rotuma sometimes eat ''nuqa'' fish in ''tarotaro'' (fermented coconut yogurt), with fresh tropical fruits. porridge

New Zealand

Breakfast in New Zealand is similar to that in Australia. The range of processed breakfast cereals is vast, and children are more likely to eat those that contain

added sugar Added sugars or free sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages at some point before their consumption. These include added carbohydrates (monosaccharides and disaccharides), and more broadly, sugars natural ...

. During winter,

is commonly eaten. Porridge is typically served with milk, brown sugar, fruit or yoghurt. Toasted bread served with butter or

margarine Margarine (, also , ) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was orig ...

, preserves, spreads such as marmite and vegemite, or eggs is also common. Eating breakfast at a cafe or restaurant was very uncommon in New Zealand until the 1990s; cafes which serve breakfast or brunch until midday, or even all day, are now common. A type of large cooked breakfast, commonly known as a Big Breakfast, is one of the main breakfast items at cafes and restaurants, being similar to the British cooked breakfast except that it seldom includes black or white pudding or fried bread; as in Australia, it may contain a small strip of steak instead. Other common menu items include various egg dishes, such as eggs benedict, beans, minced beef or avocado on toast, sweetcorn fritters, pancakes, cereal and yoghurt, fruit salads and smoothies. Breakfast in New Zealand often includes tea or coffee, with children often drinking milk on its own, with cereal, or mixed with milo. Concern has been raised about the cost of milk in New Zealand and some families being unable to afford it. Some NGOs and charities, such as the New Zealand Red Cross, provide breakfast to primary school children from low-income families. Survey results released in 2013 claim that nearly half of all New Zealanders skip breakfast at least once a week with almost a third of those skipping breakfast up to three times a week.

South America

Argentina

In Argentina, breakfast is simple: tostadas, often topped with butter and marmalade, or medialunas, usually served with milk coffee and orange juice.

Brazil

Breakfast in Brazil tends to be lighter as "Brazilians consider lunch to be a more important meal". It is called ''café da manhã'' in Portuguese, which translates to “morning coffee”, and consists of a combination of bread, butter, jam, fruits, cheese, ham, eggs, cereal, '' pão de queijo'', cakes, yogurt, coffee, milk, and fruit juice. Regional differences also exist. Children may drink milk mixed with a small amount of coffee with their breakfasts. Typical Cafe Colonial Brasil

Because of the huge German immigration to the south of the country in the 19th century, many hotels, restaurants and coffeehouses there (specially in the state of Santa Catarina) offer the so-called ''café colonial'' ("colonial coffee" or "colonial breakfast"). It consists of a rich table composed of various breads, mainly homemade, which can be of the sourdough type, pão francês, pão de queijo, and sweet breads such as

schnecken Schnecken are a type of sweet bun or roll of German origin. Today schnecken can be commonly found in Germany, Austria, Switzerland, France, Israel, southern Brazil and the USA. The name ''Schnecken'' means ''snail A snail is, in loose te ...

. A variety of pies and cakes, such as cuca, corn cake and cornbread. In addition to foods such as butter, schmear, cheeses, ham, sausages, wiener sausage, bock sausage, pork, crackers and biscuits, ricotta and honey, among others. Accompanied by drinks such as milk, coffee, hot chocolate and even wine.

Uruguay

The most traditional breakfast in Uruguay is to just drink

Mate Mate may refer to: Science * Mate, one of a pair of animals involved in: ** Mate choice, intersexual selection ** Mating * Multi-antimicrobial extrusion protein, or MATE, an efflux transporter family of proteins Person or title * Friendship ...

early in the morning, usually served with

Torta frita A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from ...

. Nowadays people also prefers coffee, usually prepared with milk. Young kids tend to prefer chocolate milk and a more American-style breakfasts, like breakfast cereals and milk or yogurt. Another common food is

Cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

, as Uruguay is a place where the per-capita yearly consumption of milk derivatives is around twice the global average and Cheese is the top preferred one. Bizcochos (margaritas, croasanes, etc.) are probably the most common choice to serve with Mate or Coffee.

Notes

References

{{reflist Breakfast Lists by country