Breakfast foods from around the world to sample

Breakfast around the world is as diverse as the people who eat it. From a thick stack of syrup-soaked waffles to a bowl of spicy and tangy Choley puri, each culture and individual has their own take on the dish.

Whatever you choose to begin your day with, you’ll discover that it is personal and distinctive. When we travel, we get a taste of the culture of the place we’re visiting, and this includes learning about new breakfast traditions in different parts of the world. Take a look at some of the most unusual breakfasts from around the world.


What you eat for your first meal in Africa will depend on where you are in the continent. Typically, an Arab-inspired breakfast in North Africa would consist of cucumbers, tomatoes, hummus, bread, and occasionally an egg that had been hard-boiled before.

Africa’s western and eastern regions rely on bread as a staple breakfast food. Beignets and pastries are frequently served alongside omelettes in French-influenced countries, whereas millet, rice, or corn-based porridge is more commonly served in rural areas of African countries.

Mandazi, beef samosas, chapati (a thin pancake made from wheat flour), hard-boiled eggs, and tea are some of the breakfast staples in Kenya and Tanzania, respectively. Roasted bananas and grilled beef are the most popular breakfast items in Uganda. The staple foods of Rwanda, Ethiopia, and Somalia are thin pancakes and homemade bread with jam, served with tea or coffee.

The country’s colonial history has resulted in South Africans becoming accustomed to eating breakfast in the French and English styles, complete with eggs, croissants, and bacon.


Even though Asian breakfast food varies from region to region, the staples of rice, noodles, and soup are almost universally available. Vietnamese breakfast staples such as pho soup, French bread, and even sticky rice are among the most popular choices. Tropical fruits such as dragon fruit and mango are also widely available.

The agricultural industry plays a significant role in the Chinese breakfast. Due to the prevalence of wheat in northern China, breakfast staples such as a bowl of hot wheat noodles, beef wrap rolls, tofu, rice rolls, and bean fritters are all popular choices. Rice is the primary ingredient in every meal served in southern China, including the morning meal of porridge. In this region of China, congee, a thick rice porridge popular throughout the country, is particularly beloved by the locals.

Breakfast is referred to as asagohan in Japanese, which literally translates as “morning rice” or “first rice.” Breakfast in Japan is traditionally composed of rice topped with natt (sweet condensed milk) (a sauce of fermented soy beans). Besides tea, pickled vegetables, and grilled fish, there are other options for the menu to consider. All of the traditional breakfast foods in Korea include rice, kimchi (spicy fermented cabbage), beef or fish, and bread, among others.


Until the seventeenth century, breakfast was not considered a separate meal in most of Western Europe. It was not until around 3 p.m. local time that the Romans had their main meal, according to historians. According to Caroline Yeldham, a food historian quoted in the BBC article Breakfast, lunch, and dinner: Have we always eaten them? The article was published on November 15, 2012, and she stated that “the Romans believed that eating only one meal a day was better for your digestion.” This concept had a significant impact on people’s eating habits for a long time. ” Breakfast made its way onto dinner tables as early as the 17th century, but it wasn’t until the Industrial Revolution in the 18th century that it became a staple meal.

A few of the most common European breakfast items include bread or pastries, jam, porridge or muesli (a cereal mix made up of nuts, grains, raisins, and other dried fruit), yoghurt, meat slices or sausages, eggs, and cheese (to name a few). An accompanying cup of coffee or tea is customarily served alongside each course. In France, a baguette slathered in butter and jam is the standard breakfast item, whereas in Spain, churros con chocolate are the preferred treat for the morning meal (hot chocolate with churros).

Sugary batter sticks are served with a cup of thick hot chocolate on the side as a dip for the batter sticks. A smörgs, or open-faced sandwich, is a common breakfast option in Sweden. Typically, two slices of bread are served with a thin layer of butter and a variety of toppings such as ham, cheese, lettuce, cucumber, tomato, and hard-boiled egg between them. Among the many items that make up a typical German breakfast are rolls with butter and jam, ham, sausages, soft-boiled eggs, and coffee. A wide variety of pastries are consumed for breakfast by the Greeks.

New Zealand and Australia are two of the world’s most beautiful countries.

While the majority of breakfasts in Australia and New Zealand are similar to those found in Europe, there are a few that are unique to the countries in which they are served. Vegemite is a popular spread for toast in Australia and New Zealand, and millions of people enjoy it every morning for breakfast. Making use of brewer’s yeast, vegetables, wheat, and spices to create a spread that is commonly served as a condiment is common. The winter months in New Zealand are characterized by the consumption of porridge or Weet-Bix with hot milk as a breakfast option.


A common breakfast option in some parts of India is flatbread, idli, or dosas (thin lentil crepes), all of which are made from lentils. They are typically served with a variety of chutneys and dips, as well as spiced potatoes, if they are served at all. Another popular dish in Thailand is appam, which is a bowl-shaped pancake filled with eggs, honey, and either a spicy sauce or coconut cream, depending on the region.

Egypt, Syria, and Iraq are three of the world’s most populous countries.

Breakfast was traditionally a large meal for the working class, consisting of sweets loaded with sugar and hearty soups such as black-eyed peas, among other things. Because it is lighter and smaller in size than the traditional version, it does not include sweets. Meals during Ramadan are served on a different schedule than they are during the rest of the year. Even when Ramadan is not in effect, Middle Easterners are customarily accustomed to eating three main meals per day. Meals are alternated between a small snack before dawn and a large meal at dusk during the month of Ramadan, which is a month of fasting.

The recipes found on this site are inspired by Arab culture and the year-round availability of fresh, locally sourced ingredients. Freshly baked pita bread, feta cheese, and tahini sauce are among the common mezza items served by locals. Other common mezza items include labneh cheese, hummus, dates, cucumbers, tomatoes, olives, and extra virgin olive oil. In most cases, tea is served in place of coffee (coffee is often saved for midday and the afternoon).

North America is a continent in North America.

Breakfast in Mexico is more similar to breakfast in Central and South America than it is to breakfast in Canada or the United States, for example. Breakfast options in Mexico are diverse, and you can find something to suit your taste. Some of the dishes include corn tortillas, eggs, beans, and a variety of sauces among their ingredients. Chilaquile, a fried corn tortilla stuffed with eggs, green or red salsa, chicken, cheese, and beans, is a popular breakfast option in Mexico and other Latin American countries.

Breakfast foods that are normally consumed at other times of day are not only consumed by people in the United States and Canada, but also by people throughout the world. Breakfast options here include everything from porridge and cereal to egg dishes and even bacon and pastries such as bagels and pancakes, among other things. There is a strong influence of European cuisine on many of the breakfast options available.

The Continent of the Americas

When compared to other parts of the continent, breakfast food in South America tends to be a little more savory. A popular breakfast in Venezuela is arepa, a corn flatbread that can be stuffed with a variety of fillings such as cheese, meat, or beans, and served warm. Traditionally served with fruit, coffee, yogurt, and white cheese, homemade pao de queijos (cheese buns) are a popular breakfast option in Brazil.

A typical Argentine breakfast includes coffee, croissants, or a brioche, which are all made from scratch. On the menu are items such as tostadas, cheese grilled sandwiches, and yerba maté, which is a tea-like beverage made from the dried leaves and twigs of the Yerba sativa plant. Traditional Chilean breakfast consists of a slice of Marraqueta or hallulla bread slathered in jam, butter, or cheese.

The tamal tolimense (rice, dry legumes, beef, chicken, and pork, egg, and potato, all wrapped in maize dough and baked in a banana leaf) and changua (egg and potato, all wrapped in maize dough and baked in a banana leaf) are two of Colombia’s most popular breakfast dishes (a soup of milk, scallions and cheese). Breakfast staples in Ecuador include fried bananas, hard white cheese, scrambled eggs, and mote (a type of corn), which is always accompanied by a strong cup of black coffee, of course.

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