Editing Breakfast (section)

==History==
In [[Old English]], a regular morning meal was called {{lang|ang|morgenmete}},<ref>{{cite web | url=http://www.etymonline.com/index.php?allowed_in_frame=0&search=breakfast&searchmode=none | title=Breakfast | publisher=Etymonline.com | access-date=February 2, 2013}}</ref> and the word ''dinner'', which originated from [[Gallo-Romance languages|Gallo-Romance]] ''desjunare'' ("to break one's fast"), referred to a meal after [[fasting]].<ref>[[#Albala|Albala]], p. 21</ref><ref>{{Cite journal |last1=Paoli |first1=Antonio |last2=Tinsley |first2=Grant |last3=Bianco |first3=Antonino |last4=Moro |first4=Tatiana |date=2019-03-28 |title=The Influence of Meal Frequency and Timing on Health in Humans: The Role of Fasting |journal=Nutrients |language=en |volume=11 |issue=4 |pages=719 |doi=10.3390/nu11040719 |issn=2072-6643 |pmc=6520689 |pmid=30925707 |doi-access=free }}</ref> 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.<ref name=a5>[[#Anderson|Anderson]], p. 5</ref>

===Ancient breakfast===

====Ancient Egypt====
{{Main|Ancient Egyptian cuisine}}
In [[Ancient Egypt]], peasants ate a daily meal, most likely in the morning, consisting of [[soup]], [[beer]], [[bread]], and [[onion]]s before they left for work in the fields or work commanded by the [[pharaoh]]s.<ref>{{cite book | title=Food in the Ancient World | last= Alcock | first = Joan | page= 181 | isbn = 0-313-33003-4 | publisher = Greenwood Press| location = Westport, CT | year = 2006}}</ref>

The traditional breakfast believed to have been cooked in ancient Egypt was fūl (made from [[fava beans]], possibly the ancestor of today's [[ful medames]]), [[Baladi#Baladi foods|baladi]] bread, made from [[emmer wheat]], and [[falafel]], and a mixture of fava beans with onions, [[garlic]], [[parsley]] and [[coriander]].<ref>{{cite web |url=https://www.arabamerica.com/the-most-famous-traditional-egyptian-breakfast-foul-and-falafel/#:~:text=Taameya%2FFalafel%20is%20another%20Egyptian%20breakfast%20favorite.%20Taameya%2FFalafel%20is,onion%2C%20and%20garlic%2C%20giving%20its%20vibrant%20green%20color. |title=The Most Famous Traditional Egyptian Breakfast—Foul and Falafel |author=Elnasharty, Tasnim  |date=11 March 2020 |work=www.arabamerica.com |accessdate=24 May 2021}}</ref>

====Ancient Greece====
{{Main|Ancient Greek cuisine}}
In Greek literature, there are numerous mentions of {{Transliteration|grc|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.<ref name="Anderson, pg 9">[[#Anderson|Anderson]], p. 9</ref> 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.<ref>Homer (2005) ''The Odyssey''. London: Macmillan. p. 265. {{ISBN|1909621455}}</ref> Eventually {{Transliteration|grc|ariston}} was moved to around noon, and a new morning meal was introduced.

In the post-Homeric classical period of Greece, a meal called {{Transliteration|grc|akratisma}} was typically consumed immediately after rising in the morning.<ref name="Anderson, pg 9"/> {{Transliteration|grc|Akratisma}} ({{lang|grc|ἀκρατισμός}}, {{Transliteration|grc|akratismos}}) consisted of [[barley]] bread dipped in [[wine]] ({{lang|grc|ἄκρατος}}, {{Transliteration|grc|akratos}}), sometimes complemented by [[Common fig|figs]] or [[olive]]s.<ref>Flacelière R. ''La Vie quotidienne en Grèce au temps de Périclès''. Paris: Hachette, 1988 (1st edn. 1959). p. 205. {{ISBN|2-01-005966-2}}, translated in English as ''Daily Life in Greece at the Time of Pericles''. London: Phoenix Press, 2002 {{ISBN|1-84212-507-9}}</ref> They also made [[pancake]]s called {{Transliteration|grc|tēganitēs}} ({{lang|grc|τηγανίτης}}), {{Transliteration|grc|tagēnitēs}} ({{lang|grc|ταγηνίτης}}),<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dtaghni%2Fths ταγηνίτης], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> or {{Transliteration|grc|tagēnias}} ({{lang|grc|ταγηνίας}}),<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dtaghni%2Fas ταγηνίας], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> all words deriving from {{Transliteration|grc|tagēnon}} ({{lang|grc|τάγηνον}}), meaning "frying pan".<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dta%2Fghnon τάγηνον], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> The earliest attested references on {{Transliteration|grc|tagēnias}} are in the works of the 5th century BC poets [[Cratinus]]<ref>Cratinus, [https://archive.org/stream/comicorumatticor01kockuoft#page/52/mode/1up 125], Comicorum Atticorum Fragmenta</ref> and [[Magnes (comic poet)|Magnes]].<ref>Ricotti, Eugenia Salza Prina (2007) [https://books.google.com/books?id=iJWhUOazBvsC&dq=tagenites&pg=PA111 ''Meals and recipes from ancient Greece'']. Getty Publications. p. 111. {{ISBN|0892368764}}</ref><ref>Dalby, Andrew (1996) ''Siren feasts: a history of food and gastronomy in Greece''. Routledge. p. 91. {{ISBN|9780415156578}}</ref><ref>Spiller, Gene A. (1991) [https://books.google.com/books?id=3Y9PAltb6B0C&dq=teganites++pancake&pg=PA34 ''The Mediterranean diets in health and disease'']. AVI/Van Nostrand Reinhold. p. 34. {{ISBN|0442004494}}</ref> Another kind of pancake was {{Transliteration|grc|staititēs}} ({{lang|grc|σταιτίτης}}), from {{Transliteration|grc|staitinos}} ({{lang|grc|σταίτινος}}), "of flour or dough of [[spelt]]",<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dstai%2Ftinos σταίτινος], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> derived itself from {{Transliteration|grc|stais}} ({{lang|grc|σταῖς}}), "flour of spelt".<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dstai%3Ds σταῖς], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> [[Athenaeus]] in his [[Deipnosophistae]] mentions {{Transliteration|grc|staititas}} topped with [[honey]], [[sesame]] and [[cheese]].<ref>Atheneaus, [https://www.perseus.tufts.edu/hopper/text?doc=Ath.+646b&fromdoc=Perseus%3Atext%3A2008.01.0405 The Deipnosophists, 646b], on Perseus</ref><ref>Dalby, Andrew (2003) [https://books.google.com/books?id=FtIXAe2qYDgC&dq=tagenites+staitites+pancake&pg=PA71 ''Food in the ancient world from A to Z'']. Routledge. p. 71. {{ISBN|0415232597}}</ref><ref>Athenaeus and Olson, S. Douglas (2011) ''The Learned Banqueters, Volume VII: Books 13.594b-14'', Loeb Classical Library. pp. 277–78. {{ISBN|0674996739}}</ref>

====Ancient Rome====
{{Main|Ancient Roman cuisine}}

Romans called breakfast {{lang|la|ientaculum}}. It was usually composed of everyday staples like bread, cheese, [[olive]]s, [[salad]], [[culinary nut|nuts]], [[raisin]]s, and cold meat left over from the night before.<ref>[[#Albala|Albala]], p. 20</ref> They also drank wine-based drinks such as {{lang|la|mulsum}}, a mixture of wine, honey, and [[spice|aromatic spice]]s.<ref>{{cite book | last=Riley|first=H.T.  |title= The Comedies of Plautus |location = London |publisher= Henry G. Bohn | year= 1852}}</ref> 1st century Latin poet Martial said that {{lang|la|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&nbsp;a.m. It seems unlikely that any fixed time was truly assigned for this meal.<ref>{{cite book | last=Becker |first=B. A.|url=https://archive.org/details/b29319560|title= Roman Scenes of the Time of Augustus; With Notes and Excursus Illustrative of the Manners and Customs of the Romans |location =London|publisher= John w. Parker |year =1844 |page= 357}}</ref>

Roman soldiers woke up to a breakfast of {{lang|la|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.<ref>Katz, Solomon H. and Weaver, William Woys (2002) ''Encyclopedia of Food and Culture''. Vol 1. p. 244. Charles Scribner & Sons. {{ISBN|0684805685}}</ref>

===Middle Ages (500–1500)===

====Europe====
{{Main|Medieval cuisine}}{{Disputed section|date=June 2021}}[[File:Medieval baker.jpg|thumb|300px|A medieval [[baker]] with his apprentice. As seen in the illustration, round loaves were among the most common.]]
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.<ref>{{cite book | last=Hammond|first= P.W. |title= Food & Feast in Medieval England |location = Phoenix Mill |publisher= Alan Sutton | year= 1993}}</ref><!-- The following needs checking; the paragraphs that preceded it wrongly spoke of breakfast having been viewed as 'shameful' by some medieval men, and was not supported by the citation next to it.

If it refers to Thomas Aquinas' ''Summa Theologiae'' as listing breakfast as one of the six ways to commit gluttony under 'praepropere', please note that this is inaccurate, as 'praepropere' referred to the sin of eating too soon after having finished a meal, *not* breakfast itself:

Noble travelers were an exception [to breakfast being a shameful thing], as they were also permitted to eat breakfast while they were away from home. For instance, in March 1255 about 1512 gallons of wine were delivered to the English [[Henry III of England|King Henry III]] at the abbey church at [[St. Albans]] for his breakfast throughout his trip. If a king were on religious pilgrimage, the ban on breakfast was completely lifted and enough supplies were compensated for the erratic quality of meals at the local cook shops during the trip.<ref>{{cite book | last= Spencer|first=Collin  |title= British Food: an Extraordinary Thousand Years of History |location = New York |publisher= Columbia University Press | year= 2002}}</ref>-->

[[File:Café na fazenda (1), N.ELAC.jpg|thumb|Breakfast in Brazil]]
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 {{convert|0.4|impgal|L}} of low alcohol-content beers. Uncertain quantities of bread and ale could have been consumed in between meals.<ref>{{cite book | last=Hicks|first=M.A. |title= Revolution and consumption in late medieval England |location = Woodbridge |publisher= Boydell Press | year= 2001}}</ref>

By the 15th century, breakfast in western Europe often included meat.<ref>[[#Anderson|Anderson]], p. 11</ref> By this time, noble men were seen to indulge in breakfast, making it more of a common practice, and by the early 16th century, recorded expenses for breakfast became customary. Breakfast in eastern Europe remained mostly the same as the modern day: a "[[Breakfast by country#Continental breakfast|continental breakfast]]". The 16th century introduction of caffeinated beverages into the European diet was also an addition to breakfast; it was believed that [[coffee]] and [[tea]] aid the body in "evacuation of superfluities".<ref>[[#Anderson|Anderson]], p. 12</ref>

===Modern breakfast (1500–present)===
====Africa====
{{Main|African cuisine|Arab cuisine}}
Traditionally, the various cuisines of [[Africa]] use a combination of locally available [[fruit]]s, [[cereal grain]]s and [[vegetable]]s, as well as [[milk]] and [[meat]] products. In some parts of the continent, the traditional diet features milk, [[curd]] and [[whey]] products. A type of porridge is most commonly eaten. In the book ''The Bible cyclopædia (et al.)'' published in 1843, it was documented that during this time in the [[Arab world]], [[Bedouin]]s often utilized [[locust]]s mixed with [[butter]] for breakfast, spreading the mixture on unleavened bread.<ref>[[#Goodhugh|Goodhugh]], p. 779</ref>

===== Egypt =====
{{Main|Egyptian cuisine}}
In the book ''The Bible cyclopædia (et al.)'' published in 1843, it was documented that Egyptians were early risers that sometimes had a first meal consisting of coffee along with the smoking of a [[Smoking pipe (tobacco)|pipe]], and did not eat breakfast until noon.<ref name="Bible cyclopædia">[[#Goodhugh|Goodhugh]], p. 843</ref> At this time, it was documented that Egyptian breakfast foods included bread, [[Egyptian cheese|cheese]], [[egg]]s, [[butter]], [[curd]]s, [[clotted cream]] and stewed beans.<ref name="Bible cyclopædia"/> In addition, fava beans are an established national breakfast dish.<ref>Bsisu, May (2005). [https://books.google.com/books?id=3BiX3o1VXfAC&q=breakfast&pg=PA4 ''The Arab Table: Recipes and Culinary Traditions'']. HarperCollins. p. 105. {{ISBN|0060586141}}</ref>

====Asia====
{{Main|Asian cuisine}}
[[File:A traditional family breakfast in the Isan, Thailand.JPG|thumb|275px|A family breakfast in the [[Isan]] region of [[Thai cuisine|Thailand]]]]

===== Middle East =====
In the [[Middle East]] region of [[Asia]], {{Transliteration|ar|[[Iftar]]}} refers to the [[Supper|evening meal]] when [[Muslim]]s break their {{Transliteration|ar|[[sawm]]}} ([[Fasting|fast]]) during the [[Islamic calendar|Islamic month]] of [[Ramadan (calendar month)|Ramadan]]. {{Transliteration|ar|Iftar}} is one of the religious observances of [[Ramadan]], and is often done as a community, with people gathering to break their fast together. {{Transliteration|ar|Iftar}} is done right after {{Transliteration|ar|[[Maghrib]]}} (sunset) time. During the month of Ramadan, Muslims replace traditional breakfast with {{Transliteration|ar|[[suhoor]]}}, an [[Islam]]ic term referring to the meal consumed early in the morning by Muslims before {{Transliteration|ar|sawm}} during daylight hours. The meal is eaten before {{Transliteration|ar|[[fajr]]}} (dawn).<ref>{{Cite web|url=http://www.bbc.co.uk/schools/religion/islam/ramadan.shtml|title=BBC&nbsp;— Schools&nbsp;— Religion&nbsp;— Islam|access-date=11 April 2010}}</ref>
[[File:Traditional Levantine Breakfast with a Variety of Local Delights.jpg|thumb|Traditional Levantine Breakfast with a Variety of Local Delights.]]

===== Israel =====
{{See also|Israeli breakfast}}

===== Japan =====
{{See also|Breakfast by country#Japan}}

In Japan, it is common to eat [[miso soup]] and rice porridge for breakfast.<ref>{{cite journal|last=Kenney-Herbert|first=Arthur|year=1885|title=Culinary Jottings For Madras|journal=Culinary Jottings, A Treatise for Anglo-Indian Exiles|issue=1}}</ref>

===== Lebanon =====
{{Main|Lebanese cuisine}}
In the book ''The Bible cyclopædia (et al.)'' it was documented that {{Circa|1843}}, poor [[Lebanese people]] would consume raw [[leek]]s with bread for breakfast.<ref>[[#Goodhugh|Goodhugh]], p. 755</ref>

====Europe====
{{Main|European cuisine}}
[[File:Savoury part of sea breakfast on Viking Gabriella.jpg|thumb|right|Buffet breakfast on the ship [[MS Gabriella|MS ''Gabriella'']]]]

===== Austria =====
{{Main|Austrian cuisine}}
The [[croissant]] appears to have originated in [[Vienna]], Austria, in 1683.<ref>Calvel, Raymond (2001). [https://books.google.com/books?id=xe0HePwpQrwC&dq=austria%2C+croissant&pg=PA141 ''The Taste of Bread'']. Springer. p. 141. {{ISBN|0834216469}}</ref><ref>Scott-Hamilton, Carolyn (2012). [https://books.google.com/books?id=6rGLWOlJax8C&dq=austria%2C+croissant&pg=PA115 ''The Healthy Voyager's Global Kitchen: 150 Plant-Based Recipes From Around the World'']. Fair Winds. p. 115. {{ISBN|1610581741}}</ref>

===== France =====
{{Main|French cuisine}}
[[File:Petit dejeuner.jpg|thumb|A continental breakfast]]
French breakfasts are often similar to the continental breakfast.<ref>Kittler, Pamela Goyan; Sucher, Kathryn P. (2007). [https://books.google.com/books?id=eKdbaMY5AHEC&dq=breakfast%2C+france&pg=PA151 ''Food and Culture'']. Cengage Learning. p. 151. {{ISBN|049511541X}}</ref> French breakfast [[Pastry|pastries]] include apple [[Turnover (food)|turnovers]], [[brioche]], croissant<ref name="Clarke">Clarke, Stephen (2012). [https://books.google.com/books?id=o6Rn-0WTQukC&dq=french+breakfast,+history&pg=PT273 ''1000 Years of Annoying the French''.] Open Road Media. p. (unlisted). {{ISBN|1453243585}}</ref> and [[pain au chocolat]].<ref>Edelstein, Sari (2010). [https://books.google.com/books?id=lj0CeaIIETkC&dq=breakfast+history%2C+france&pg=PA138 ''Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals'']. Jones & Bartlett Learning. p. 138. {{ISBN|0763759651}}</ref> Croissants have been described as becoming a standard fare in [[French cuisine|French]] breakfast cuisine by 1875.<ref name="Clarke" />

===== Netherlands =====
{{Main|Dutch cuisine}}
Breakfast usually consists of bread with a wide variety of [[cold cut]]s, cheeses and sweet toppings; such as ''[[hagelslag]]'', ''[[vlokken]]'', ''[[muisjes]]'', ''{{interlanguage link|gestampte muisjes|nl|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 {{lang|nl|wafel}}, which itself derives from the Middle Dutch {{lang|dum|wafele}},<ref>{{cite web|url=http://www.merriam-webster.com/dictionary/waffle|title=Definition of waffle|publisher=Merriam-Webster|access-date=2013-04-09}}</ref> and is likely the origin of the food as it is known today.<ref>Duda, Carlene (2007). [https://books.google.com/books?id=mY8iKyFNV7QC&dq=waffle,+breakfast&pg=PT95 ''Beyond Oatmeal: 101 Breakfast Recipes'']. Cedar Fort. p. 83. {{ISBN|1599550180}}.</ref>

===== United Kingdom =====
{{Main|British cuisine}}

[[File:British breakfast.jpg|thumb|A [[Full breakfast|full English breakfast]] with [[fried egg]]s on [[Toast (food)|toast]], [[sausage]], bacon, mushrooms, baked beans, [[hash browns]], and tomato|alt=Beans, sausages, hashbrowns, mushrooms, tomatoes, various meats, and two eggs sitting on toast.]]
In the early 16th century, some physicians warned against eating breakfast, because they said it was not healthy to eat before a prior meal was digested.<ref>{{cite book|last=Lind|first=L. R.|title=On the Care of the Aged; and Maximianus, Elegies on Old Age and Love|year=1988|isbn=0871691825|publisher=American Philosophical Society|location=Philadelphia|page=247}}</ref> By the 1550s, however, there were multiple sources that claimed breakfast was an important meal. For example, in 1551, Thomas Wingfield stated that breakfast was essential. In 1589, Thomas Cogan stated that it was unhealthy to miss breakfast in the morning. He was one of the first to claim that it was healthy for those who were not young, ill or elders to eat breakfast.<ref>[[#Albala|Albala]], p. 25</ref>

The [[full breakfast]] is a staple of [[British cuisine]], and typically consists of [[bacon]], [[Sausage#Britain and Ireland|sausages]] and [[egg (food)|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]].<ref name="Mason" /> 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.<ref name="Mason">Mason, Laura (2004). [https://books.google.com/books?id=9rFIyN1OWfQC&dq=breakfast%2C+drinks&pg=PA34 ''Food Culture In Great Britain'']. pp. 34–35. Greenwood Publishing Group. {{ISBN|031332798X}}</ref> Tea eventually became more popular than chocolate as a breakfast drink.<ref name="Mason" />

====North America====
{{main|Cuisine of the Americas#North America|l1=Cuisine of the Americas{{spaced ndash}}North America}}
The first groups known to have produced [[maple syrup]] and [[maple sugar]] were [[Indigenous peoples of the Americas|indigenous peoples]] living in the northeastern part of [[North America]]. According to aboriginal oral traditions, as well as archaeological evidence, maple tree sap was being processed into syrup long before Europeans arrived in the region.<ref>{{Cite book |last=Ciesla |first=William M |title=Non-wood forest products from temperate broad-leaved trees |year=2002 |publisher=Food and Agriculture Organization of the United Nations |isbn=978-92-5-104855-9|pages=37, 104}}</ref><ref>{{cite web|title=History|url=http://www.mi-maplesyrup.com/about/history.htm|publisher=Michigan Maple Syrup Association|access-date=20 November 2010|url-status=dead|archive-url=https://web.archive.org/web/20110525093903/http://www.mi-maplesyrup.com/about/history.htm|archive-date=25 May 2011}}</ref>

===== Canada =====
{{Main|Canadian cuisine}}

[[File:Lumberjacks.jpg|thumb|Lumberjacks]]
While it has been a source of controversy where the lumberjack breakfast came from, the most cited source is that the lumberjack breakfast was first served in a Vancouver hotel, in 1870. The breakfast consisted of eggs, assorted fried pork strips, and [[pancake|flapjacks]]. It is said by [[Anita Stewart (culinary author)|Anita Stewart]] that the tradition of hearty cooking developed because of men needing the energy for manual labor.<ref>{{cite web|title=Big Breakfasts, Dinner Dates, Fish & the Dishes Read more: Lumberjack Breakfast – Origin of the Term Lumberjack Breakfast|date=16 May 2008|url=http://www.esquire.com/style/answer-fella/lumberjack-breakfast-0608|publisher=Esquire|access-date=8 October 2013}}</ref>

===== Mexico =====
{{Main|Mexican cuisine}}
A typical Aztec breakfast often included corn [[porridge]] with honey and chillies, or tortillas with beans and [[Salsa (Mexican cuisine)|salsa]].<ref>{{cite web|title=What Did the Aztecs Eat and Drink? Mexican Food of the Middle Ages|date=3 May 2020|url=https://www.historyhit.com/mexican-food-of-the-middle-ages-what-did-the-aztecs-eat-and-drink/|publisher=Historyhit|access-date=1 January 2021}}</ref>

[[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 (Mexican cuisine)|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 (dairy product)|crema]], diced onion, or chopped cilantro (coriander) leaves.<ref>{{cite web|title=Chilaquiles: History & Tradition|date=9 December 2016|url=http://chilatruck.com/chilaquiles-history-tradition/|access-date=1 January 2021}}</ref> 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 cereal]]s 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.<ref>{{cite journal|title=Characterization of Breakfast Cereals Available in the Mexican Market: Sodium and Sugar Content|date=16 August 2017|pmc=5579677|last1=Nieto|first1=C.|last2=Rincon-Gallardo Patiño|first2=S.|last3=Tolentino-Mayo|first3=L.|last4=Carriedo|first4=A.|last5=Barquera|first5=S.|journal=Nutrients|volume=9|issue=8|page=884|doi=10.3390/nu9080884|pmid=28813010|doi-access=free}}</ref>

===== United States =====
{{Main|List of American breakfast foods}}
{{further|Cuisine of the United States}}
{{See also|Breakfast cereal|List of breakfast cereals}}
[[File:Egg and cheese breakfast sandwich.jpg|thumb|[[Sausage]], [[Scrambled eggs|egg]] and [[Swiss cheese (North America)|cheese]] [[breakfast sandwich]]]]
[[File:Cereal with Milk (Unsplash).jpg|thumb|Cereal with milk]]
In 1620, [[waffle]]s were first introduced to North America by [[pilgrim]]s who had lived in the [[Netherlands]].<ref name="Serna-Saldivar">Serna-Saldivar, Sergio O. (2012). [https://books.google.com/books?id=oz4orP4ZOOYC&dq=breakfast%2C+waffle%2C+netherlands&pg=PA270 ''Cereal Grains: Laboratory Reference and Procedures Manual'']. CRC Press. p. 270. {{ISBN|143985565X}}</ref> Later pioneers consumed largely [[cornmeal]]-based breakfasts, and would also consume meals such as [[oatmeal]] for dinner and lunch.<ref name="CBS Early Show">{{cite web|url=https://www.cbsnews.com/news/history-of-breakfast-in-america/|title=History Of Breakfast In America|date=November 6, 2009|work=The Early Show|publisher=CBS|access-date=10 April 2013}}</ref> Common breakfast products included [[corn pone]], [[johnnycake]]s, [[ashcake]]s, [[hoe-cake]]s, and [[corn dodger]]s.<ref name="CBS Early Show" /> 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.<ref name="CBS Early Show" /><ref>{{cite book|last=Hundley|first=Daniel R|editor=Henry B. Price|title=Social Relations in Our Southern States|publisher=H. B. Price|url=https://archive.org/details/socialrelations01hundgoog|location=New York|page=[https://archive.org/details/socialrelations01hundgoog/page/n47 87]|year=1860}}</ref> 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.<ref>{{cite book|last=Cook|first=Maud C.|url=https://archive.org/details/breakfastdinners00cook|title=Breakfast, Dinner, and Supper, or What to Eat and How to Prepare it|year=1897|publisher=J. H. Moore|location=Philadelphia|page=328}}</ref>
[[Popcorn|Popcorn cereal]] was consumed by Americans in the 1800s, which typically consisted of popcorn with milk and a sweetener.<ref>Smith, Andrew F. (1999). [https://archive.org/details/poppedculturesoc00smit/page/57 <!-- quote=Breakfast cereal, breakfast. --> ''Popped Culture: The Social History of Popcorn in America'']. Univ of South Carolina Press. pp. 57–59. {{ISBN|1570033005}}</ref> Cold [[breakfast cereal]] has been consumed by Americans since the late 1890s, and during the 1920s a considerable number of new cereals were marketed.<ref name="1920s">Drowne, Kathleen Morgan; Huber, Patrick (2004). [https://books.google.com/books?id=CecCHiI95dYC&dq=breakfast%2C+tomato+juice&pg=PA122 ''Nineteen Twenties'']. Greenwood Publishing Group. p. 122. {{ISBN|0313320136}}.</ref> The reason for this movement towards cold breakfast cereals was inspired by the [[Clean living movement#Jacksonian Era Clean Living Movement (1830–1860)|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.<ref>{{cite book|last=Lincoln|first=Mary Johnson|title=Mrs. Lincoln's Boston Cook Book: What To Do and What Not To Do in Cooking|url=https://archive.org/details/mrslincolnsbost00lincgoog|year=1884|publisher=Roberts Bros.|location=Boston|page=110}}</ref> The first prepared cold breakfast cereal marketed to American consumers was created by [[John Harvey Kellogg|Dr. John Harvey Kellogg]], who introduced it in 1878 and named it [[granola]].<ref name="Sivulka">Sivulka, Juliann (2011). [https://books.google.com/books?id=JxEYoXo8YB0C&dq=breakfast%2C+history%2C+orange+juice&pg=PA88 ''Soap, Sex, and Cigarettes: A Cultural History of American Advertising'']. Cengage Learning. pp. 87–90. {{ISBN|113331113X}}</ref> The product was prepared with baked wheat, oatmeal and cornmeal, and was the first brand-name breakfast cereal in the United States.<ref name="Sivulka" />

Canned [[Juice|fruit juice]] became prominent as a breakfast beverage after the discovery of [[vitamin]]s.<ref>Smith, Andrew F. (2007). [https://books.google.com/books?id=AoWlCmNDA3QC&dq=CARNATION+Breakfast+Drink&pg=PT95 ''The Oxford Companion to American Food and Drink'']. Oxford University Press. p. 69. {{ISBN|0195307968}}.</ref> C. 1900, orange juice as a breakfast beverage was a new concept.<ref name="Sivulka" /> The development of frozen [[orange juice]] concentrate began in 1915, and in the 1930s it was produced by several companies.<ref>Smith, Andrew F. (2013). [https://books.google.com/books?id=_N_Ak67zQ_4C&dq=breakfast,+history,+orange+juice&pg=PT191 ''Drinking History: Fifteen Turning Points in the Making of American Beverages'']. Columbia University Press. p. (unlisted). {{ISBN|0231530994}}</ref> Additionally, [[Mass production|mass-produced]] [[tomato juice]] began to be marketed in the mid-1920s, and became a popular breakfast drink a few years thereafter.<ref name="1920s" />

==== The Caribbean ====
[[Haitian spaghetti]] is a common breakfast dish in [[Haitian cuisine]].<ref name=":0">{{Cite web |last=Lamour |first=Joseph |date=2024-02-26 |title=My mom's Haitian spaghetti recipe started a century ago with an assassination |url=https://www.today.com/food/essay/haitian-spaghetti-history-rcna138878 |access-date=2024-04-27 |website=[[Today (American TV program)|Today]] |language=en}}</ref><ref name=":1">{{Cite book |last=Long |first=Lucy M. |url=https://books.google.com/books?id=DBzYCQAAQBAJ&q=spaghetti&pg=PA257 |title=Ethnic American Food Today: A Cultural Encyclopedia |date=2015-07-17 |publisher=Rowman & Littlefield |isbn=978-1-4422-2731-6 |pages=257+ |language=en}}</ref><ref name=":2">{{Cite book |last1=Wong |first1=Cecily |title=Gastro Obscura |last2=Thuras |first2=Dylan |last3=Obscura |first3=Atlas |date=12 October 2021 |publisher=Workman |isbn=978-1-5235-0219-6 |pages=371 |chapter=Spaghetti with hot dogs for breakfast |chapter-url=https://books.google.com/books?id=YcUZEAAAQBAJ&dq=espageti+haiti&pg=PA371}}</ref><ref name=":3">{{Cite web |last=Lorell |first=Clair |date=2021-05-25 |title=Fritai Opens With Haitian Spaghetti and Clairin Cocktails in Treme |url=https://nola.eater.com/2021/5/25/22452306/haitian-restaurant-fritai-opens-treme-nola-charly-pierre |access-date=2024-04-27 |website=[[Eater New Orleans]] |language=en}}</ref>