What Breakfast Looks Like In 30 Countries Around The World

You've probably heard that breakfast is the most important meal of the day. But why did we start eating this meal in the first place? It is believed that breakfast was shunned by the church; theologian Thomas Aquinas thought that eating too early in the morning was a sin, especially if the population ate before morning mass (via The Atlantic). And since fasting was born out of religious observation, breakfast would mean "breaking the fast." The Tudors were likely the first population to eat breakfast out of necessity, per History Extra, with the movement of workers into urban centers for work. Eating a hearty breakfast before leaving for work would extend the capability of workers to perform long shifts without breaks for eating. So we can say breakfast might have been one of the only good things to come out of capitalism. 

Breakfast is a meal that is adapted to the ingredient availability and culinary preferences of countries around the world. While some countries treat breakfast as a special meal with exclusive foods, other cultures don't distinguish breakfast foods from lunch or dinner staples. Here are some of the ways breakfast is eaten in different countries around the world. 

Breakfast is a celebrated meal in Turkey and is referred to as "kahvalti." Kahvalti is characterized by a lot of small, bite-sized foods served alongside freshly brewed black tea. Some common kahvalti foods include black and green olives, chopped cucumber, cured meats, cheeses, honey, preserves, and sweet butter with freshly baked bread. As far as the eggs go, sucuklu yumurta is a common Turkish egg dish made with eggs and sausage. A vegetarian scrambled egg dish called menemen may also make an appearance.

Russia was originally a tea-drinking country, but Understand Russia notes that coffee with sugar and cream has become a more common breakfast pairing in recent years. Russian folks short on time will usually make a quick breakfast sandwich with a slice or two of bread, butter, cheese, and a slice of sausage. You'll rarely find scrambled eggs in Russia; most eggs are made either sunny-side up or over-easy. 

When time allows, you'll find many Russian homes resort to making more intricate breakfasts like syrniki — cottage cheese stuffed dumplings served with jam or sour cream. Thin Russian blinis (pancakes) are served with fruit preserves, sweetened condensed milk, honey, and sour cream. Some families will also make savory pancakes filled with cabbage, meat, or cottage cheese ahead of time to serve for breakfast (via Understand Russia). 

The hallmark of Mexican cuisine is spice, so it's not surprising that some of the best Mexican seasonings can be found in its breakfast food too. According to Trip Savvy, eating breakfast is especially important in Mexico because the next meal isn't eaten until the later afternoon. Mexican breakfast typically comes in two forms: desayuno, a light meal eaten shortly after waking up, and almuerzo, a mid-day meal that Americans think of more as brunch. 

A full Mexican breakfast starts with pan dulce (sweet bread), coffee, and fruit or fruit juice. The main meal is usually eggs of some kind served with Mexican staple ingredients like tortillas, chili peppers, and warm spices. Chilaquile are a popular breakfast dish in both Mexico and American border towns made with corn tortillas smothered in a spicy green or red sauce sprinkled with cojita cheese, crema, and fresh herbs. Typically chilaquiles are served with a diner's choice of eggs or meat for a boost of protein. 

A proper Spanish breakfast is incomplete without coffee and a Spanish tostada — a toasted slice of baguette served with olive oil, grated tomatoes, and sea salt. These sandwiches characteristically do not contain any sauces to better highlight the natural ingredients. Another popular tapas and breakfast item is the tortilla de patatas — the Spanish omelet. This uniquely Spanish dish is made with a base of potatoes, onions, and spices with eggs. Some preparations will include additional ingredients like chorizo or bell peppers. Although the Spanish focus a lot of their breakfast energy on savory items, churros con chocolate can be found in churrerias around Spain.

Breakfast in Japan follows the format of lunches and dinners. Each meal starts with staples like rice, miso soup, and ohitashi (boiled vegetables) alongside flavorful ingredients like natto (fermented soybeans), pickles, and grilled fish. You may also find tamagoyaki served for breakfast and lunch in Japan; this rolled egg omelet is cooked on a griddle called a tamagoyaki-ki and seasoned with dashi, mirin, and salty Asian seasonings and sliced into bite-sized pieces.

Germans focus a lot of their breakfast choices on bread. Of the countless types of bread popular in Germany, breakfast staples often include bread rolls (brötchen) usually made from rye served with marmalades and fruit preserves, butter or margarine, and meats and cheeses. Boiled eggs are often served as an accompaniment along with drinks like coffee, milk, or tea. In Germany, breakfast is not as social as in other countries; rarely will people at the table talk with their mouths full.

Shakshuka is one of the most easily identifiable Israeli breakfast dishes. This dish is made with tomatoes, fresh herbs, spices like paprika, and poached eggs all cooked in a single pan. It is often common to see small bowls of olives, pita bread, and slightly sweetened granola or muesli. The abundance of produce surrounding Israel often means that Israeli breakfasts are served with small side salads made with tabbouleh, cabbage, olive oil, fruits, and nuts.

Many Taiwanese breakfast dishes are centered around starches. Rice balls (Fantuan) can be stuffed with braised eggs, pickled mustard greens, or pickled radish and are easily portable for breakfast on the go. You'll also find a selection of steamed buns made sweet with the addition of brown sugar or savory when filled with soup. As a side dish, some Taiwanese breakfasts also include milk tea or soy milk (served sweetened or unsweetened).

Senegalese people often make a millet porridge called lakh for breakfast. The lakh is traditionally served with sweetened fermented milk called lait caillé, but more modern versions of the dish add a bit of sweetened condensed milk instead. Lighter breakfast options include a slice of baguette covered with Nutella or Chocopain — a chocolate and peanut butter spread. Eat Your World suggests the presence of the baguette in Sengalese breakfasts is a node to the French, who occupied the country until the 1960s.

Tunisia has many unique breakfast foods. Droo, or crème de sorgho, is made with sorghum grain powder boiled with water and sugar. The pudding is then garnished with peanuts and chamia (sesame seed paste). Other breakfast foods in the country include Bsissa made with cereals, roasted vegetables, and spices. Bsissa can also be made as a powder mixed with olive oil, sugar, or honey. You'll also find thinly pressed semolina flatbread called Mlawi served with ricotta, honey butter, or khcef (quince) jam. 

There are many similarities between breakfasts in the United Kingdom and the United States. According to the English Breakfast Society, the idea of a full English breakfast dates back to the 1300s when the gentry tried to instill a unifying sense of hospitality amongst their homes and all who visited. The modern full English breakfast includes several staple components like mushrooms, bacon, eggs, sausage, baked beans, and tomatoes. Variations on the dish can include fried bread, black pudding, or "bubble and squeak" — a side made from potatoes and cabbage.

One of the most simple South African breakfast meals is a museli rusk, a dehydrated biscuit, served with a hot cup of tea. You may also see maize porridge or sorghum served in South African homes; these porridges are nutritionally dense and often customized with ingredients like peanut butter, honey, butter, or milk. If you visit Cape Town, you may find cafes selling sweetened doughnuts flavored with cardamom, aniseed, cinnamon, and coconut — called koesisters.

Because of its location off the Indian subcontinent, many of Singapore's breakfast foods are influenced by both Indian and other familiar South Asian ingredients. Roti prata is a common breakfast food in both India and Singapore; it's a ghee-saturated flatbread often served with fish or mutton curry. You'll also find kaya toast in Singapore. The jam spread (kaya), popular throughout South Asia, is made with coconuts and is commonly served on toast alongside tea and boiled eggs.

Cuban breakfast culture is often centered around coffee including café con leche — strong coffee with equal parts scalded milk — or cortadito — two shots of expresso with scalded milk. Common food pairings for Cuban coffee include freshly baked bread served with tropical guava jam or cheeses and fruit. For special occasions, Cuban families may make pan dulce, a sweet dessert roll with a sugary streusel topping similar to (and sometimes interchangeable with) Mexican conchas.

There might not be a more recognizable food in Australia than Vegemite, a savory jarred spread. Vegemite is made with an umami-rich blend of salt, vegetable extract, barley malt extract, and B vitamins. In Australia, Vegemite is commonly spread on toast for a simple, yet savory, breakfast. More elaborate versions of an Australian breakfast can also be found around the country that includes fresh ingredients like corn fritters, avocado salsa, bacon, and eggs. In Sydney, some breakfast cafes serve ricotta hotcakes with honeycomb butter, as well as poached eggs on avocado toast.