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 568 recipes in total:

Page 5 of 6

Pâté breton (Breton Pâté)      Origin: France	Reedmace Pollen Waffles      Origin: Britain	Seafood Pastechi      Origin: Aruba
Patina Versatilis (Upside-down Dish)      Origin: Roman	Rhubarb and Elderflower Cake      Origin: Britain	Seafood Pastechi      Origin: Curacao
Peanut Butter Waffles      Origin: American	Rhubarb-Pecan Muffins      Origin: Britain	Selsyg Kernowek (Cornish Sausages)      Origin: England
Perfect Scrambled Eggs      Origin: Britain	Rice Phala (Sweetened Rice Phala)      Origin: Malawi	Semolina Kasha      Origin: Russia
Pick-up Saltfish      Origin: US Virgin Islands	Roasted Breadfruit and Fried Jackfish      Origin: Saint Vincent	Serviceberry Muffins      Origin: Canada
Pine Pollen Pancakes      Origin: Britain	Roasted breadfruit and smoked herring      Origin: Saint Lucia	Seville Orange Marmalade      Origin: Britain
Pine Pollen Waffles      Origin: Britain	Rollóg bhricfeasta (Irish Breakfast Roll)      Origin: Ireland	Sex Muffins (Sex Muffins)      Origin: Australia
Pineapple, Apricot and Yoghurt Smoothie      Origin: Britain	Rooibos Slappap (Rooibos Soft Maize Porridge)      Origin: South Africa	Sgoniau Tatws (Potato Scones)      Origin: Welsh
Pish-pash      Origin: Anglo-Indian	Rosti Tatws a Chaws (Welsh Potato and Cheese Rosti)      Origin: Welsh	Shaah      Origin: Djibouti
Plantain Porridge      Origin: Panama	Rwandan Porridge      Origin: Rwanda	Shaah      Origin: Somalia
Plantainipannkoogid (Dominican Plantain Pancakes)      Origin: Dominica	Saba Spice French Toast      Origin: Saba	Shakshooka (Egg and Chilli Breakfast)      Origin: Libya
Plum Muffins (Plum Muffins)      Origin: Britain	Saffron Milk Caps with Cream      Origin: Britain	Shakshouka 2 (Chilli, Egg and Tomato Breakfast)      Origin: Libya
Po'e (Fruit Pudding Cake)      Origin: Easter Island	Salade de morue (Salt Cod Salad)      Origin: Saint-Martin	Shakshouka 2 (Chilli, Egg and Tomato Breakfast)      Origin: Yemen
Poached Egg      Origin: Britain	Salsify Fritters      Origin: Britain	Sheer Khurma      Origin: Indonesia
Poddash Meinn-corkey (Oatmeal Porridge)      Origin: Manx	Salt Cod and Potatoes      Origin: Bermuda	Sierra Leonean Pancakes      Origin: Sierra Leone
Polentam (Polenta)      Origin: Roman	Saltfish Accra      Origin: Barbados	Siljo (Fermented Safflower Seed and Broad Bean Flour Paste)      Origin: India
Polka-Dot Corn Muffins      Origin: American	Saltfish And Breadfruit Hash      Origin: Saint Kitts	Simit (Turkish sesame bread rings)      Origin: Turkey
Ponco (Breakfast Fried Batter)      Origin: Welsh	Saltfish Buljolde      Origin: Antigua	Simple Nettle Purée      Origin: Britain
Potato and Fat Hen Frittata      Origin: Britain	Saltfish Buljolde      Origin: British Virgin Islands	Sint Eustatius Pastechi di Karni (Meat Pastechi)      Origin: Sint Eustatius
Potato and Good King Henry Frittata      Origin: Britain	Samartard II      Origin: England	Sint Maarten Pastechi di Karni (Meat Pastechi)      Origin: Sint Maarten
Potato Scones with Herbs      Origin: Ireland	Sattu      Origin: India	Sint Maarten Stewed Saltfish      Origin: Saint-Martin
Po’e de Plátanos (Rapa Nui Banana Po'e)      Origin: Easter Island	Savoury Corn Muffins      Origin: American	Sladký Lokše (Sweet Slovak Potato Pancakes)      Origin: Slovakia
Pratie Oaten      Origin: Northern Ireland	Savoury Potato Waffles      Origin: Britain	Slappap (Soft Maize Porridge)      Origin: South Africa
Pulla (Finnish Sweet Cardamom Raisin Bread)      Origin: Finland	Scotch Pancakes      Origin: Scotland	Smočani kačamak (Fatty porridge)      Origin: Montenegro
Puls Fabata (Broad Bean Porridge)      Origin: Roman	Scottish Bacon and Potato Pie      Origin: Scotland	Smörgåstårta (Swedish Savoury Sandwich Cake)      Origin: Sweden
Pumpkin Pie Blintzes      Origin: American	Scottish Fruit Pudding      Origin: Scotland	Smørbrødterte (Norwegian Savoury Sandwich Cake)      Origin: Norway
Pumpkin Seed Flour Pancakes      Origin: Britain	Scottish Kedgeree      Origin: Scotland	Sollaghan (Savoury Christmas Porridge)      Origin: Manx
Pumpkin Waffles      Origin: Britain	Scottish Porridge      Origin: Scotland	Somali-style Liver      Origin: Somaliland
Puri (Indian Balloon Bread)      Origin: India	Scottish Smokies in Hot Cream Sauce      Origin: Scotland	Somali-style Liver      Origin: Somalia
Puta (Tokelauan Doughnuts)      Origin: Tokelau	Scrambled Chanterelles      Origin: Britain	Soorok (Iranian Fry Bread)      Origin: Iran
Putu-Pap (Crumbly Pap)      Origin: South Africa	Scrambled Eggs with Thee-cornered Leek      Origin: Britain	Sourdough Pancakes      Origin: America
Rava Idli (Semolina Idli)      Origin: India	Scrambled Eggs with Woodlice      Origin: Britain	Southern Biscuit Muffins      Origin: American
Red Lentil Pancakes      Origin: Fusion	Seafood Pastechi      Origin: Sint Eustatius
Reedmace Pollen Pancakes      Origin: Britain	Seafood Pastechi      Origin: Saba

Page 5 of 6