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:

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Guyana White Pudding      Origin: Guyana	La Bouillie      Origin: Chad	Mochi Pancakes      Origin: Japan
Guyanese Bakes      Origin: Guyana	Lahooh      Origin: Somalia	Mohinga      Origin: Myanmar
Ham and Eggs with Piperrada      Origin: Fusion	Lahooh      Origin: Yemen	Mohoto (Fermented Sorghum Porridge)      Origin: Lesotho
Ham, Egg and Cottage Cheese Scramble      Origin: Britain	Laksa      Origin: Malaysia	Montserratian Johnny Cakes      Origin: Montserrat
Harina de Maiz (Dominican Cornmeal Porridge)      Origin: Dominican Republic	Laksa Paste      Origin: Malaysia	Moukhbaza      Origin: Sudan
Hash Browns      Origin: American	Laksa Paste II      Origin: Malaysia	Muhammara (Syrian Sweet Pepper Spread)      Origin: Syria
Hawthorn Flour Pancakes      Origin: British	Lancashire Oatcakes      Origin: England	Multi-grain Mix      Origin: American
Hawthorn Flour Waffles      Origin: British	Laska      Origin: Malaysia	Mushaari      Origin: Somaliland
Hazelnut crêpes with caramelised bananas      Origin: Britain	Latchiri Kössan (Maize Couscous with Curdled Milk)      Origin: Guinea	Mushroom Cheese Blintzes      Origin: Jewish
Home-made Tutti Frutti      Origin: Jamaica	Le Kissar      Origin: Chad	Mushroom Frittata      Origin: Britain
Home-made Yoghurt      Origin: Anglo-Indian	Linden Leaf Flour Pancakes      Origin: Britain	Myffins Blawd Ceirch a Mefus Gwyllt (Wild Strawberry Oatmeal Muffins)      Origin: Welsh
Huevos Rancheros      Origin: Costa Rica	Lokše (Slovak Potato Pancakes)      Origin: Slovakia	Mystron (Barley Gruel)      Origin: Roman
Iced Cinnamon and Musk Rolls      Origin: Britain	Maasa (Sweet Millet Fritters)      Origin: Mali	Nachinka iz Fasoli (Red Bean Paste)      Origin: Georgia
Indonesian Soufflé Omelette      Origin: Indonesia	Machetadas (Honduran Fried Dough)      Origin: Honduras	Nanakusa-gayu (Seven Herb Congee)      Origin: Japan
Irish Potato Pancakes      Origin: Ireland	Mada (Green Banana Dumplings)      Origin: Norfolk Island	Nasi Goreng Istimewa (Fried Rice Breakfast)      Origin: Indonesia
Irish Potato Wedges      Origin: Ireland	Madungo Bakes      Origin: Saint Vincent	Nasi Lemak      Origin: Malaysia
Irish Sodabread Muffins      Origin: Ireland	Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream)      Origin: India	Nasi Lemak      Origin: Cocos Islands
Jamaican Johnny Cakes      Origin: Jamaica	Mangú      Origin: Dominican Republic	Nasi Lemak      Origin: Singapore
Johnny Cakes      Origin: British Virgin Islands	Månha Titiyas (Coconut Crêpe)      Origin: Guam	Nasi Lemak      Origin: Christmas Island
Johnny Cakes      Origin: US Virgin Islands	Manx Kipper and Black Pudding Cakes      Origin: Manx	Ndrovi ya Nazi (Banana with Coconut Milk)      Origin: Comoros
Jordanian Hummus      Origin: Jordan	Manx Kipper and Poached Egg Breakfast      Origin: Manx	Nettle and Spinach Pancakes      Origin: America
Jordanian Hummus      Origin: Lebanon	Marmalêd Pedwar Ffrwyth (Four-fruit Marmalade)      Origin: Welsh (Patagonia)	Nettle Purée Fritters      Origin: Britain
Kaçamak      Origin: Turkey	Marmalade muffins      Origin: Scotland	Ngaiwa Phala (Sweetened Maize Porridge)      Origin: Malawi
Kahvalti Corekleri (Turkish Breakfast Buns)      Origin: Turkey	Masala Omelette with Avocado and Coriander Salsa      Origin: South Africa	Nigerian Spicy Scrambled Eggs      Origin: Nigeria
Kedgeree      Origin: Anglo-Indian	Matzo Brei      Origin: Israel	Nom Banh Chok      Origin: Cambodia
Kedgeree      Origin: Britain	Medeeda (Finger Millet Porridge with Yoghurt)      Origin: Sudan-a	Num Banh Choc (Rice Noodle Fish Soup)      Origin: Cambodia
Kedgeree 2      Origin: Fusion	Melon and Ginger Smoothie      Origin: British	Oat and Currant Biscuits      Origin: Britain
Kenyan Chips Masala      Origin: Kenya	Mhajeb (Algerian Filled Flatbread Squares)      Origin: Algeria	Oatmeal Bacon Pancakes      Origin: Ireland
Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Microwave Superfood Scrambled Eggs      Origin: Britain	Oatmeal Muffins (Oatmeal Muffins)      Origin: American
Khanom Jeen Nam Ya (Khanom Jeen Noodles)      Origin: Thailand	Microwave Tomato Omelette      Origin: Britain	Ogi      Origin: West Africa
Kippers with Marmalade      Origin: Britain	Migod Sir Benfro (Pembrokshire Buns)      Origin: Welsh	Okpa (Bambara Groundnut Breakfast Pudding)      Origin: Nigeria
Kiri Bath (Coconut Milk Rice)      Origin: Sri Lanka	Miso Soup with Tade      Origin: Japan	Orange and Walnut Blintzes      Origin: American
Kosovar Flija (Kossovan Flija)      Origin: Kosovo	Mkatra Foutra (Comoran Yeasted Bread)      Origin: Comoros
Kulfa ka Saag Besan Cheela (Chickpea Pancakes with Common Purslane)      Origin: India	Mochi Pancakes      Origin: Hawaii

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