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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Gesmoorde Eier      Origin: South Africa	Israeli Shakshuka      Origin: Israel	Maasa (Sweet Millet Fritters)      Origin: Mali
Ginseng Banana Muffins (Ginseng Banana Muffins)      Origin: American	Jamaican Johnny Cakes      Origin: Jamaica	Machetadas (Honduran Fried Dough)      Origin: Honduras
Gluten-free Pancakes      Origin: Britain	Japraci (Collard Greens Dolmas)      Origin: Montenegro	Mada (Green Banana Dumplings)      Origin: Norfolk Island
Gluten-free Waffles      Origin: British	Johnny Cakes      Origin: British Virgin Islands	Madungo Bakes      Origin: Saint Vincent
Golden Brioche Loaves      Origin: France	Johnny Cakes      Origin: US Virgin Islands	Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream)      Origin: India
Golden Cinnamon and Musk Brioche Loaves      Origin: France	Jordanian Hummus      Origin: Jordan	Mandas      Origin: India
Goosegrass and Chickweed Kedgeree      Origin: Fusion	Kaçamak      Origin: Turkey	Mandas of Red Pumpkin      Origin: India
Gorraasa      Origin: Sudan-a	Kahvalti Corekleri (Turkish Breakfast Buns)      Origin: Turkey	Mangú      Origin: Dominican Republic
Graneam Triticeam sic Facito (Prepare Wheat Porridge This Way)      Origin: Roman	Kai Look Koei (Son-in-law Eggs)      Origin: Thailand	Månha Titiyas (Coconut Crêpe)      Origin: Guam
Green Mix with Indian Ocean Seafood      Origin: Tanzania	Kedgeree      Origin: Anglo-Indian	Manx Kipper and Black Pudding Cakes      Origin: Manx
Green Oat Pancakes      Origin: American	Kedgeree      Origin: Britain	Manx Kipper and Poached Egg Breakfast      Origin: Manx
Gruel of almanndes (Gruel of Almonds)      Origin: England	Kedgeree 2      Origin: Fusion	Maqshush (Yeasted Mini Buns in Syrup)      Origin: Saudi Arabia
Guyana Black Pudding      Origin: Guyana	Kenyan Chips Masala      Origin: Kenya	Marmalêd Pedwar Ffrwyth (Four-fruit Marmalade)      Origin: Welsh (Patagonia)
Guyana White Pudding      Origin: Guyana	Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Marmalade muffins      Origin: Scotland
Guyanese Bakes      Origin: Guyana	Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Masala Omelette with Avocado and Coriander Salsa      Origin: South Africa
Ham and Eggs with Piperrada      Origin: Fusion	Kippers with Marmalade      Origin: Britain	Matzo Brei      Origin: Israel
Ham, Egg and Cottage Cheese Scramble      Origin: Britain	Kiri Bath (Coconut Milk Rice)      Origin: Sri Lanka	Medeeda (Finger Millet Porridge with Yoghurt)      Origin: Sudan-a
Harina de Maiz (Dominican Cornmeal Porridge)      Origin: Dominican Republic	Kosovar Flija (Kossovan Flija)      Origin: Kosovo	Melon and Ginger Smoothie      Origin: British
Hash Browns      Origin: American	Kulfa ka Saag Besan Cheela (Chickpea Pancakes with Common Purslane)      Origin: India	Mhajeb (Algerian Filled Flatbread Squares)      Origin: Algeria
Hawthorn Flour Pancakes      Origin: British	Kunun gyada      Origin: Nigeria	Microwave Superfood Scrambled Eggs      Origin: Britain
Hawthorn Flour Waffles      Origin: British	La Bouillie      Origin: Chad	Microwave Tomato Omelette      Origin: Britain
Hazel Pollen Pancakes      Origin: Britain	Laban      Origin: Lebanon	Migod Sir Benfro (Pembrokshire Buns)      Origin: Welsh
Hazel Pollen Waffles      Origin: British	Lahooh      Origin: Somalia	Miso Soup with Tade      Origin: Japan
Hazelnut crêpes with caramelised bananas      Origin: Britain	Lahooh      Origin: Yemen	Mkatra Foutra (Comoran Yeasted Bread)      Origin: Comoros
Hazelnut Pancakes      Origin: Britain	Laksa      Origin: Malaysia	Mochi Pancakes      Origin: Hawaii
Home-made Tutti Frutti      Origin: Jamaica	Laksa Paste      Origin: Malaysia	Mochi Pancakes      Origin: Japan
Home-made Yoghurt      Origin: Anglo-Indian	Laksa Paste II      Origin: Malaysia	Mohinga      Origin: Myanmar
Huevos Habaneros (Cuban Baked Eggs with Chillies)      Origin: Cuba	Lancashire Oatcakes      Origin: England	Mohoto (Fermented Sorghum Porridge)      Origin: Lesotho
Huevos Rancheros      Origin: Costa Rica	Laska      Origin: Malaysia	Montserratian Johnny Cakes      Origin: Montserrat
Iced Cinnamon and Musk Rolls      Origin: Britain	Latchiri Kössan (Maize Couscous with Curdled Milk)      Origin: Guinea	Morning Glory Muffins      Origin: New Zealand
Indonesian Soufflé Omelette      Origin: Indonesia	Le Kissar      Origin: Chad	Moukhbaza      Origin: Sudan
Irish Potato Pancakes      Origin: Ireland	Lebanese Hummus      Origin: Lebanon	Muhammara (Syrian Sweet Pepper Spread)      Origin: Syria
Irish Potato Wedges      Origin: Ireland	Linden Leaf Flour Pancakes      Origin: Britain
Irish Sodabread Muffins      Origin: Ireland	Lokše (Slovak Potato Pancakes)      Origin: Slovakia

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