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 492 recipes in total:

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Cheese Pastechi      Origin: Aruba	Crempog (Welsh Pancakes)      Origin: Welsh	Escudella i Carn D'olla      Origin: Andorra
Cheese Pastechi      Origin: Bonaire	Crempog Furum (Yeast Pancake)      Origin: Welsh	Farine and Pear      Origin: Saint Lucia
Cheese Pastechi      Origin: Curacao	Crempog Gaernarfon (Caernarfon Pancakes)      Origin: Welsh	Farine Breakfast Porridge      Origin: Guyana
Cheese Pastechi      Origin: Suriname	Crempog Geirch (Oatmeal Pancakes)      Origin: Welsh	Farka (Couscous Breakfast)      Origin: Tunisia
Cheesy Curried Butter Beans with Quick-pickled Onions      Origin: Australia	Crempog Gri (Currant Pancakes)      Origin: Welsh	Farz buen (Crepes cooked like scrambled eggs)      Origin: France
Cherupayar Curry (Whole Green Lentil Curry)      Origin: India	Crempog Gri (Welsh Currant Pancake)      Origin: Welsh	Feijão Tropeiro (Drover's Beans)      Origin: Brazil
Chestnut Flour Pancakes      Origin: Britain	Crempog Surgeirch (Sour-oats Pancake)      Origin: Welsh	Féroce d'Avocat      Origin: Martinique
Chestnut Flour Waffles      Origin: Britain	Crêpe dentelle (Lace crepe)      Origin: France	Féroce d'Avocat      Origin: Guadeloupe
Chicken and Prawn Koftas      Origin: Britain	Crêpe Farine de Mil (Senegalese Millet Flour Crêpes)      Origin: Senegal	Few-flowered Leek Omelette      Origin: Britain
Chicken Liver and Raisin Pâté      Origin: South Africa	Crêpes au Nutella (Crepes with Nutella)      Origin: Saint Pierre	Ffroes (Pancakes)      Origin: Welsh
Chicken Liver Paté      Origin: France	Crêpes Banane Dakar (Dakar-style Banana Crêpes)      Origin: Senegal	Fiadone      Origin: France
Chili Breakfast Bowls      Origin: America	Croissants      Origin: France	Flija (Layered Pancake)      Origin: Albania
Chilli Jam      Origin: South Africa	Curaçao Pastechi di Karni (Meat Pastechi)      Origin: Curacao	Fluffy American Pancakes with Assorted Toppings      Origin: America
Chilli Sex Muffins (Chilli Sex Muffins)      Origin: Britain	Curly Dock Seed Flour Pancakes      Origin: Britain	Fool Medames (Egyptian Beans)      Origin: Egypt
Chive and Cheese Blinis with Scrambled Eggs and Smoked Salmon      Origin: Britain	Cybolfa Bryn Teg (Bryn Teg Hash)      Origin: Welsh	Freekeh and Oat Porridge with Crisp Fried Egg      Origin: Australia
Chive Omelette      Origin: Britain	Dadar Jagung (Prawn and Corn Fritters)      Origin: Indonesia	Fri Fri      Origin: Tahiti
Chorreadas      Origin: Costa Rica	Desayuno Charquicán (Charquicán Breakfast)      Origin: Chile	Fruit Smoothie with Ginseng      Origin: American
Churah Gerthe (Rice and Peanut Porridge)      Origin: Gambia	Devilled Kidneys      Origin: Britain	Fruity Pancake Traybake      Origin: Britain
Cilbir (Eggs on Yoghurt)      Origin: Turkey	Dewberry Muffins      Origin: Britain	Fu Yung Hai (Eggs Fu Yung)      Origin: China
Cinnamon Raisin Bread      Origin: American	Dominica Saltfish Accra      Origin: Dominica	Ful Medames      Origin: Somaliland
Clam Stovies      Origin: Scotland	Dominica Titiwi Accra      Origin: Dominica	Ful Medames (Sudanese Broad Bean Breakfast)      Origin: Sudan-a
Classic Crêpes      Origin: France	Dominican Pan de Agua (Dominican Breakfast Water Bread Rolls)      Origin: Dominican Republic	Fumbyree (Shelled Barley Porridge)      Origin: Manx
Classic Red Velvet Cake      Origin: America	Dominican Souse      Origin: Dominica	Fuul Qurcaa oo Macaan (Kidney Bean Fuul)      Origin: Djibouti
Coconut, Banana and Chocolate Mini Muffins (Coconut, Banana and Chocolate Mini Muffins)      Origin: Britain	Doubles      Origin: Trinidad	Galette saucisse (Sausage Pancakes)      Origin: France
Cocos ac Wyau (Cockles and Scrambled Eggs)      Origin: Welsh	Doughboy      Origin: Saint Vincent	Galettes de couac à la sauce tomate (Couac pancakes with tomato sauce)      Origin: French Guiana
Cocoyam Flour Pancakes      Origin: Britain	Easter Brunch Sausage Strata      Origin: Britain	Galettes de sarrasin (Buckwheat Pancakes)      Origin: France
Cocoyam Flour Waffles      Origin: British	Easter Frittata      Origin: American	Gallo Pinto      Origin: Costa Rica
Colonel Gore's Seville Orange Marmalade      Origin: Britain	Egg Bhurji (Spicy Scrambled Egg)      Origin: India	Gallo Pinto      Origin: Nicaragua
Cooked Rice Dosa      Origin: India	Eggs Benedict Pancakes      Origin: Britain	Gambir (Sweet Flatbreads)      Origin: Mongolia
Cornish Kedgeree      Origin: Britain	Eggs Blackstone      Origin: Britain	Gari Dossi      Origin: Togo
Cornish Potato Cakes      Origin: England	Eggy Bread      Origin: British	Garoobey      Origin: Djibouti
Cornmeal Porridge      Origin: Jamaica	Elderberry Sauce      Origin: British	Gâteau du Matin Breton (Breton Morning Cake)      Origin: France
Crêpes aux myrtilles (Bilberry Crêpes)      Origin: France	English Muffins      Origin: English
Cranberry and Orange Marmalade      Origin: American	English Muffins II      Origin: Britain

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