In Old English, a regular morning meal was called morgenmete, and the word dinner, which originated from Gallo-Romance desjunare (cf Modern French petit dejeuner) ("to break one's fast"), referred to a meal after fasting. Around the mid-13th century, that meaning of dinner faded away, and around the 15th century "breakfast" came into use in written English to describe a morning meal

Our first literary information about breakfast comes from Ancient Egypt, where peasants ate a daily meal, most likely in the morning, consisting of soup, beer, bread, and onions before they left for work in the fields or work commanded by the pharaohs. The traditional breakfast believed to have been cooked in ancient Egypt was fūl (made from broad [fava] beans, possibly the antecedent of today's ful medames), baladi bread, made from emmer wheat, and falafel, a mixture of broad beans with onions, garlic, parsley and coriander.

In Greek literature, there are numerous mentions of ariston, a meal taken not long after sunrise. The Iliad notes this meal with regard to a labor-weary woodsman eager for a light repast to start his day, preparing it even as he is aching with exhaustion. The opening prose of the 16th book of the Odyssey mentions breakfast as the meal being prepared in the morning before attending to one's chores. Eventually ariston was moved to around noon, and a new morning meal was introduced.

In the post-Homeric classical period of Greece, a meal called akratisma was typically consumed immediately after rising in the morning. Akratisma (ἀκρατισμός, akratismos) consisted of barley bread dipped in wine (ἄκρατος, akratos), sometimes complemented by figs or olives. They also made pancakes called tēganitēs (τηγανίτης), tagēnitēs (ταγηνίτης), or tagēnias (ταγηνίας), all words deriving from tagēnon (τάγηνον), meaning "frying pan".

Ancient Romans called breakfast ientaculum. It was usually composed of everyday staples like bread, cheese, olives, salad, nuts, raisins, and cold meat left over from the night before. They also drank wine-based drinks such as mulsum, a mixture of wine, honey, and aromatic spices. 1st century Latin poet Martial said that ientaculum was eaten at 3:00 or 4:00 in the morning, while 16th century scholar Claudius Saumaise wrote that it was typically eaten at 9:00 or 10:00 a.m. It seems unlikely that any fixed time was truly assigned for this meal. Roman soldiers woke up to a breakfast of pulmentus, porridge similar to the Italian polenta, made from roasted spelt wheat or barley that was then pounded and cooked in a cauldron of water.

In the European Middle Ages, breakfast was commonly eaten by working people, as well as children, the elderly, the sick, while the upper classes didn't speak of or partake in eating in the morning. Eating breakfast meant that one was poor, was a low-status farmer or laborer who truly needed the energy to sustain his morning's labor, or was too weak to make it to the large, midday dinner. Monarchs and their entourages would spend a lot of time around a table for meals. Only two formal meals were eaten per day—one at mid-day and one in the evening. The exact times varied by period and region, but this two-meal system remained consistent throughout the Middle Ages. In the 13th century, breakfast when eaten sometimes consisted of a piece of rye bread and a bit of cheese. Morning meals would not include any meat, and would likely include 0.4 imperial gallons (1.8l) of low alcohol-content beers. Uncertain quantities of bread and ale could have been consumed in between meals.

Breakfast traditions vary around the world and typically became cemented between the late Middle Ages and the present: In the Middle East region of Asia, Iftar refers to the evening meal when Muslims break their sawm (fast) during the Islamic month of Ramadan. Iftar is one of the religious observances of Ramadan, and is often done as a community, with people gathering to break their fast together. Iftar is done right after Maghrib (sunset) time. During the month of Ramadan, Muslims replace traditional breakfast with suhoor, an Islamic term referring to the meal consumed early in the morning by Muslims before sawm during daylight hours. The meal is eaten before fajr (dawn).

In Japan, it is common to eat miso soup and rice porridge for breakfast.
French breakfasts are often similar to the continental breakfast. French breakfast pastries include apple turnovers, brioche, croissant (which actually originated in originated in Vienna, Austria, in 1683) and pain au chocolat. Croissants have been described as becoming a standard fare in French breakfast cuisine by 1875.

In the Netherlands, Breakfast usually consists of bread with a wide variety of cold cuts, cheeses and sweet toppings; such as hagelslag, vlokken, muisjes, gestampte muisjes, chocolate spread, treacle (a thick, dark brown sugar syrup called stroop), apple butter and peanut butter. The word waffle derives from the Dutch word wafel, which itself derives from the Middle Dutch wafele, and is likely the origin of the food as it is known today

The full breakfast is a staple of British cuisine, and typically consists of bacon, sausages and eggs, often served with a variety of side dishes and a beverage such as coffee or tea. Prior to 1600, breakfast in Great Britain typically included bread, cold meat or fish, and ale. Tea, chocolate and coffee were introduced to Great Britain in the mid-1600s, and in the 1700s coffee and chocolate were adopted as breakfast drinks by the fashionable. Tea eventually became more popular than chocolate as a breakfast drink. Modern breakfasts are more likely to be cereals with milk, oat-based porridge (a Scottish and Welsh staple since at least the 1800s), or toast with jam or marmalade or pâté.

A typical Aztec breakfast often included corn porridge with honey and chillies, or tortillas with beans and salsa. In modern Mexico Chilaquiles are a staple breakfast dish that dates back to the times of the Aztecs; they consist of tortilla chips (locally known as "totopos") slathered in salsa and usually come with a side of refried beans. Depending on the region or person, they may be eaten with fried or scrambled eggs, pulled chicken, sprinkled cheese, crema, diced onion, or chopped cilantro (coriander) leaves. Eggs are also a staple in Mexican breakfasts, scrambled and fried eggs are usually eaten with tortillas, salsa, and beans; local varieties include huevos rancheros and "huevos con tortilla", which are scrambled eggs fried alongside pieces of corn tortillas. Breakfast cereals are also common in Mexico, mainly due to American influence. Health concerns have arisen regarding the nutritional quality of processed breakfast cereal; it is estimated that Mexican preschoolers consume 7% of their total energy intake from processed breakfast cereals and that 6% of Mexican children exclusively have ready-to-eat cereals with milk for breakfast.

In 1620, waffles were first introduced to North America by pilgrims who had lived in the Netherlands. Later pioneers consumed largely cornmeal-based breakfasts, and would also consume meals such as oatmeal for dinner and lunch. Common breakfast products included corn pone, johnnycakes, ashcakes, hoe-cakes, and corn dodgers. Ashcakes consisted of cornmeal wrapped in cabbage leaves cooked in the ashes of a campfire, while corn pone is baked, corn dodgers are pan fried, and hoe-cakes are similar to pancakes. After the American Civil War, it became fairly common in America to eat sandwiches that were made of ham and eggs. These sandwiches were not strictly consumed in the morning. In 1897, the first true breakfast sandwich recipe was published in a cookbook. Popcorn cereal was consumed by Americans in the 1800s, which typically consisted of popcorn with milk and a sweetener. Cold breakfast cereal has been consumed by Americans since the late 1890s, and during the 1920s a considerable number of new cereals were marketed. The reason for this movement towards cold breakfast cereals was inspired by the Jacksonian-era Clean Living Movement (1830–1860). This movement focused on a lot of lifestyle changes, but specific to breakfast it claimed that eating bacon, eggs, pancakes and hot coffee was too indulgent. The first prepared cold breakfast cereal marketed to American consumers was created by Dr. John Harvey Kellogg, who introduced it in 1878 and named it granola. The product was prepared with baked wheat, oatmeal and cornmeal, and was the first brand-name breakfast cereal in the United States.

The alphabetical list of all the breakfast recipes on this site follows, (limited to 100 recipes per page). There are 451 recipes in total:

Page 1 of 5

Äggröra med lufttorkad skinka (Scrambled eggs with cured ham)      Origin: Sweden	Bagels with Halibut Cheeks      Origin: Greenland	Breadfruit and Saltfish Bread      Origin: Saint Vincent
Étendre chocolat et noisettes (Chocolate and Hazelnut Spread)      Origin: France	Bajan Sunday Breakfast      Origin: Barbados	Breadfruit Balls      Origin: Saint Lucia
'Marmalade on toast' porridge      Origin: Britain	Bake and Saltfish      Origin: Guyana	Breakfast Burrito      Origin: America
Aberdeen Butteries      Origin: Scotland	Baked Date Oatmeal      Origin: Fusion	Breakfast Cobbler      Origin: American
Abrabang      Origin: Palau	Baked Vanilla Cheesecake      Origin: Britain	Breakfast Miso Soup      Origin: Japan
Ackee and Saltfish      Origin: Jamaica	Bakwan Jagung (Prawn and Corn Fritters)      Origin: Indonesia	Brecwast Abertawe (Swansea Breakfast)      Origin: Welsh
Acorn Flour Pancakes      Origin: Britain	Banana Coconut Muffins (Banana Coconut Muffins)      Origin: American	Brecwast Bacwn a Chocos (Bacon and Cockle Breakfast)      Origin: Welsh
Agidi (Fermented Cornflour Pudding)      Origin: Nigeria	Banana Porridge      Origin: Jamaica	Brecwast Bara Lawr (Laver Bread Breakfast)      Origin: Welsh
Agidi Jollof      Origin: Nigeria	Banitsa      Origin: Bulgaria	Bricher Muesli      Origin: Switzerland
Air Fried Egg-stuffed Chestnut Mushrooms      Origin: Britain	Bara Ceirch (Welsh Oatcakes)      Origin: Welsh	Brioche Raisin Snails      Origin: Denmark
Air Fryer Bacon and Eggs on Toast      Origin: Britain	Bara Cig Moch a Pherlysiau (Bacon and Herb Loaf)      Origin: Welsh	Bruschetta Bara Lawr Brecwast (Breakfast Laverbread Bruschetta)      Origin: Welsh
Air Fryer Black Pudding or Haggis      Origin: Britain	Bara Lawr (Laver Bread)      Origin: Welsh	Bruschetta topped with Lemon Ricotta and Winter Chanterelles      Origin: Britain
Air Fryer Blueberry Baked Oats      Origin: Britain	Bara Lawr (Laverbread)      Origin: Welsh	Buljawou      Origin: Sint Maarten
Air Fryer Boiled Eggs      Origin: Britain	Barley Gruel      Origin: England	Bulvinial Blynai (Lithuanian Potato Pancakes)      Origin: Lithuania
Air Fryer Omelette      Origin: Britain	Basic Irish Sausages      Origin: Ireland	Burdock Root Flour Pancakes      Origin: Britain
Air Fryer Pancakes      Origin: Britain	Bedmi Aloo      Origin: India	Callaloo Maisileivamuffinid (Callaloo Cornbread Muffins)      Origin: Dominica
Air Fryer Toasted Crumpets      Origin: Britain	Belgian Waffles      Origin: Belgium	Cape Kedgeree      Origin: South Africa
Aloo Sabzi Kari (Potato Curry)      Origin: India	Belizean Chicken Breakfast      Origin: Belize	Caramel Sauce      Origin: Britain
Amaranth Porridge with Fruity Green Tea Compote      Origin: Fusion	Belizean Scrambled Eggs      Origin: Belize	Carrot cake pancakes      Origin: Britain
Amulum (Wheat Starch)      Origin: Roman	Berreenyn Innyd (Manx Pancakes)      Origin: Manx	Carrot Cake Pancakes II      Origin: Britain
Antiguan Callaloo      Origin: Antigua	Beyaz Peynirli Yumurta (Eggs with Feta Cheese)      Origin: Turkey	Caws Pob Gorbenfras wedi Mygu (Smoked Haddock Rarebit)      Origin: Welsh
Antiguan Chop-up      Origin: Antigua	Bird Cherry Flour Pancakes      Origin: Britain	Chackouka (Poached Eggs on Pepper Ragout)      Origin: Algeria
Api con Pastel      Origin: Bolivia	Bisgedi Ceirch a Sbelt (Oat and Spelt Biscuits)      Origin: Welsh	Chakchouka      Origin: Tunisia
Apple Marmalade      Origin: Britain	Bizcochos Uraguayanos      Origin: Uruguay	Challah French Toast      Origin: Jewish
Arbroath Smokies      Origin: Scotland	Blackberry Muffins      Origin: Britain	Cheese Blintzes      Origin: American
Arbroath Toasties      Origin: Scotland	Blaff de poisson (Fish Blaff)      Origin: French Guiana	Cheese Pastechi      Origin: Sint Eustatius
Arepa di Pampuna (Pumpkin Pancakes)      Origin: Aruba	Blintzes      Origin: Jewish	Cheese Pastechi      Origin: Sint Maarten
Arepa di Pampuna (Pumpkin Pancakes)      Origin: Bonaire	Blintzes with Cream Cheese and Cinnamon      Origin: Jewish	Cheese Pastechi      Origin: Saba
Arepa di Pampuna (Pumpkin Pancakes)      Origin: Curacao	Blueberry Sauce      Origin: American	Cheese Pastechi      Origin: Aruba
Asparagus and Crab Strata      Origin: Britain	Bojo (Suriname Cassava and Coconut Cake)      Origin: Suriname	Cheese Pastechi      Origin: Bonaire
Asparagus with Scrambled Eggs      Origin: British	Bombay toast      Origin: India	Cheese Pastechi      Origin: Curacao
Avocado Toasts with Flowers and Soft-boiled Eggs      Origin: Australia	Bouille de Mais (Bouille)      Origin: Guinea	Cheese Pastechi      Origin: Suriname
Bacon and Egg Pasty      Origin: England	Boxty (Potato Griddle Cakes)      Origin: Northern Ireland
Bagels II      Origin: Jewish	Bread Cups      Origin: South Africa

Page 1 of 5