Breakfast by country

[9] Small beignets and fresh fruit, including mangoes and bananas, are often part of a simple breakfast, and are accompanied by baguette[10] with various spreads: Chocoleca (a Nutella equivalent made from peanuts), butter, or processed mild cheese.

Tunisians also adopted a lot of habits from the French Breakfast during colonization such as having a slice of Baguette with Jam and butter as well as orange juice and coffee with milk.

In general, basic choices include sweet or salty pancakes, soup, deep-fried bread sticks or doughnuts (youtiao), buns (mantou), porridge (congee), and fried or soup-based noodles.

Each dish is designed to be sampled and diners can go through a large selection of dim sum quickly accompanied by a generous amount of good tea.

[26] In Kashmir, people prefer to have their authentic traditional food items like Noon Chai, Chhir Chot, Kahwa, Girda, Lavasa Masala Tchot and Bakarkhani for breakfast.

Levantine breakfasts are renowned for their diversity and nutritional value, serving as a wholesome start to the day in the Levant region, which includes countries such as Lebanon, Syria, Jordan, Israel and Palestine.

Typically served hot and fresh from the oven, manakish offers a satisfying and flavorful breakfast option, deeply rooted in the region's culinary heritage.

[45] A traditional Malaysian and Singaporean breakfast consists of nasi lemak (fragrant coconut rice dish served with various accompaniments, typically sambal, sliced cucumbers, egg, fried chicken, roasted peanuts and fried anchovies), roti canai/prata (Indian-influenced flatbread), teh tarik (milk-infused black tea with a foamy head), kaya toast (coconut milk jam with bread), half-boiled eggs and Kopi (coffee made from robusta beans, typically roasted with butter or margarine and sugar).

[45] In Burma, the traditional breakfast is htamin jaw, fried rice with boiled peas (pè byouk), and yei nway jan (green tea), especially among the poor.

[56] Down south, typical breakfast dishes include milkfish congee, eel noodles, tube rice pudding, beef soup and bubble tea.

In southeast Europe, in countries such as Bulgaria, Bosnia, Montenegro, North Macedonia and parts of Croatia breakfast usually consists of various kinds of savory or sweet pastry, with cheese, meat or jam filling.

[59] The term originated in America in the late-19th century, first used in 1896 public hygiene book The Sanitarian, a New York published volume with American born Agrippa Nelson Bell as its editor, in which "continent" refers to the countries of mainland Europe.

The idea itself had been around for a few decades as American hotels endeavored to appeal to the changing tastes of the emerging middle class and European travelers visiting the United States.

Sour milk products such as yogurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit, or jam.

In France, a typical domestic breakfast consists of a cup of coffee, often café au lait, or hot chocolate, sometimes accompanied by a glass of orange or grapefruit juice.

The main food consists of sweet products such as tartines (slices of baguette or other breads spread with butter, jam, or chocolate paste), sometimes dunked in the hot drink.

The traditional English breakfast of eggs, sausages, and fried bacon was also popular among the Maltese, especially on Sundays, due to the strong British influence on the island, but this has diminished almost completely, as locals have rediscovered a more Mediterranean and continental diet over the recent years.

The most common breakfast is open sandwiches (smørbrød), often whole wheat bread, with cheese, often Jarlsberg, Norvegia or brunost, cold cuts,[78] leverpostei, jam, mackerel in tomato sauce, etc.

The traditional Romanian breakfast is milk, tea or coffee alongside (toasted) bread with butter or margarine and on top of it, honey or fruit jams or preserves.

Portable quick snacks such as granola bars, ready-cut fruit and warm takeaway foods are becoming increasingly commonly consumed away from home and are sold at commuting points and newsagents and local shops in all urban areas.

[96] A continental breakfast in UK and Irish hotels normally consists of baked goods (fresh bread, toast, pastries such as croissants or pain au chocolat etc.)

[105] In Nicaragua, the typical breakfast consists of "gallo pinto" (national dish made out of red beans and rice), eggs, cheese, corn tortillas, and sweet plantains.

These consist of a mass of corn with rice, potatoes, pork or chicken and sliced onions wrapped in plantain leaves and is usually accompanied by cacao as a drink.

Puerto Rico, being a commonwealth of the United States, has adopted many American staples such as pancakes, waffles, bacon, English muffins, yogurt with fruit and nuts, French toast, eggs and steak.

One version is flavored with vanilla, clove, cinnamon sticks, brown sugar, star anise, orange peels, ginger, coconut milk, and butter.

Revoltillo is a Puerto Rican style scrambled eggs mixed with local cheese, milk, sofrito, squash, ham, shrimp, and other ingredients.

Typical sandwiches are composed of egg, cheese, and cooked preserved meat such as bacon or sausage, between bread slices or on a roll, although regional varieties are common.

Prior to the Second World War and the widespread adoption of household refrigerators, the traditional Australian breakfast consisted of grilled steaks and fried eggs, mainly because of the ready availability of beefsteak during that period.

[117] In ethnically Fijian villages, breakfast may be tea served with milk and sugar, and food made out of flour: tovoi or babakau (a type of fried dough), pancakes, bread or biscuits with butter.

[125] In Argentina, breakfast is simple: tostadas, often topped with butter, marmalade and dulce de leche, or medialunas, usually served with milk coffee and orange juice.