32 (-Worldwide-)

List by: itisclaudio, created: 29 Jun 2020, updated: 29 Jun 2020 Public: Users can add dishes

List of dishes that people have around the world for breakfast.

1. A Full Scottish

full Scottish breakfast (Scottish)

A full Scottish breakfast is just like a full English breakfast. It includes black pudding, Lorne sausage, eggs, beans tattie scones, and Haggi. It is a combo meal in Scotland.

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2. Gibanica


Gibanica is a traditional pastry dish from Serbia popular all over the Balkans. It is usually made with white cheese and eggs. Recipes can range from sweet to savory, and from simple to festive and elaborate multi-layered cakes. Gibanica is considered a breakfast meal but a foodie would have it at any time of day.

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3. Full English Breakfast

british breakfast (English)

A traditional full English breakfast includes bacon (traditionally back bacon), fried, poached or scrambled eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter, sausages, and baked beans.

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4. Dominican Breakfast

Los Tres Golpes (Dominican)

This is one of my guiltiest pleasures, “Los Tres Golpes”, the traditional Dominican breakfast of fried eggs, mangu, fried salami, fried cheese , and fried longaniza (not shown here). I can tell you, I only indulge once in a very rare while, but when I treat myself, I enjoy every single sinfully delicious mouthful! It’s one of those things that are so good (bad!) you have to give it up in confession.

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5. Salvadorian Breakfast


An El Salvador breakfast, including refried beans, queso fresco (fresh cheese) and fried plantains. http://gocentralamerica.about.c…

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6. Breakfast Sandwich


It is typically made using breakfast meats (generally cured meats such as sausages, patty sausages, bacon, country ham, Spam and pork roll), breads, eggs and cheese. These sandwiches were typically regional specialties until fast food restaurants began serving breakfast.


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7. Desayuno Peruano

Peruvian Breakfast (Peruvian)

The typical holiday or weekend Peruvian breakfast usually includes tamal, french bread, pork chicharron, fruit smoothie and coffee with evaporated milk.Other items can include: sangrecita (blood sausage) and salchicha de huacho (scrambled egg with sausage).

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8. Chappati

Roti, Phulka, Chapatti, Chappati, Chapathi, Chapati (Indian)

Chapati is an unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan. Chappati is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa, with the laobing flatbread serving as a local variation in China. Chapati is known as sapati or doday in the Pashto language.

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9. Banitsa

Bulgarian breakfast and dessert (Bulgarian)

Banitsa is a traditional Bulgarian food in the börek family prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven.


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10. Medialunas


Medialunas are traditional Argentinian sweet croissants. They can be found in panaderias in Buenos Aires and throughout Argentina. Medialunas are occasionally filled with dulce de leche or pastry cream.

Medialunas can also be used to make sandwiches or enjoyed with a cup of coffee or yerba mate.

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11. Jian Bing

Jianbing, xianbing, Chinese Crepes, 煎饼, 煎餅 (Chinese)

Jianbing, a traditional snack/meal that’s often eaten for breakfast, is a fried crepe made from a batter of wheat and grain flour that is fried on a griddle with an egg(s) and can be topped with scallions, baocui (薄脆 a kind of crispy fried cracker) and cilantro. It can be thick, thin, crispy or chewy, but it’s almost always folded several times before serving.

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12. Changua


Changua is a typical hearty breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. A mixture of equal amounts of water and milk is heated with a dash of salt. Wikipedia

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13. Gallo Pinto

Gallopinto (Costa Rican)

Traditional dish of Nicaragua and Costa Rica made with rice and beans. The history of Gallo Pinto is not well known, and there are disputes between Costa Ricans and Nicaraguans about where the dish originated. One theory suggests that gallo pinto was brought into Latin America by African slaves that migrated into Latin America . Most Latin Americans agree that the dish is part of both countries now and that they share more similarities than differences. Variations of gallo pinto …

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14. Mandazi

Swahili Bun, Swahili Coconut Doughnut, Mahamri, Mamri (-African-)

Mandazi is a form of fried bread that originated on the Swahili Coast. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the African Great Lakes.

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15. Ful Medames

Foul Meddamas, Ful Mudammas, Foule Mudammes (Egyptian) (Lebanese) (-Middle Eastern-) (...)

Dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice and chili pepper. It is a staple meal in Egypt, especially in the northern cites of Cairo and Gizah. https://en.wikipedia.org/wiki/F…

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16. Haleem

(-Middle Eastern-)

Haleem is a stew popular in the Middle East, Central Asia, and Indian subcontinent. Although the dish varies from region to region, it always includes wheat or barley, meat and sometimes lentils

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17. Chakchouka

chakchouk, shakshouka, shakshuka, شكشوكة‎‎ , שַׁקְשׁוּקָה‎‎ (Israeli) (-Middle Eastern-)

This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like. Jewish immigrants from the Maghreb have made this a popular breakfast dish in Israel.


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18. Ackee & Saltfish

achee and saltfish (Jamaican)

Made from the local fruit ackee and dried and salted cod (salt fish). This is the national dish of Jamaica. It is often served with bread, Jamaican fried dumplings or roasted breadfruit.


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19. Miso Soup


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20. Youtiao

Chinese Crullers (Chinese) (Chinese-cantonese)

Deep-fried dough often served during breakfast with hot soy milk or as an accompaniment with congee, soup, or by itself.

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21. Nasi Lemak


This is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. https://en.wikipedia.org/wiki/N…

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22. Chilaquiles


Traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with cream crema, shredded queso fresco, raw onion rings and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried), beef and guacamole …

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23. Msemen

Malawi, Malawah, Murtabak (-Middle Eastern-) (Moroccan)

Msemen is a rich traditional, pancake-like bread of the Maghreb, most common to Algeria, Morocco, and Tunisia. These pancake-like bread are usually an accompaniment to a cup of aromatic morning mint tea or coffee. Msemen can be stuffed with vegetables or meat fillings.

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24. Mohinga

Mohingar (Burmese)

Mohinga is a rice noodle and fish soup from Myanmar and is an essential part of Burmese cuisine. It is considered by many to be the national dish of Myanmar. The recipe includes ingredients such as sauce, fish paste, ginger, banana stem, lemongrass, onions, garlic, chickpea flour,chilli .Often served at breakfast but also sold throughout the day by restaurants, teahouses and street vendors.

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25. Chana Poori


Chana poori is a combination of chana masala, a tasty chickpea and tomato curry, and poori. Channa poori is often eaten on special days or ceremonial functions, but it’s also a common street food that is enjoyed for breakfast as well as a snack or light meal.

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26. Tapsilog

tapa meal (Filipino)

One of the best know breakfast meal of Filipinos is the Tapsilog. Tap-si-log stands for Tapa (friend beef jerky), sinangag (friend rice) and itlog (fried egg).

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27. Kanapki


Kanapki (from the French word "canapés") appeared in Poland at the end of the 19th century thanks to French cuisine. Smaller open sandwiches, or canapés, were actually called “tartinki”. The names have a certain irony here though, as “tartines” in France are actually large open sandwiches, while, as everybody knows, canapés are bite-sized.

Though initially must-haves at the exclusive parties of the rich, tartinki were later democratised, and during the communist period they were a crucial ingredient in the everyday …

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28. Kasha

(Polish) (Russian)

This is a dish made of any kind of grains boiled in water or milk, possibly with additives, i.e., a porridge.

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29. Kaya Toast


It is prepared with kaya (coconut jam),a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter.

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30. Bagel

beigel (American) (Polish)

Bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds. Some also may have salt sprinkled on their surface, and there are also a …

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31. Cachapas

Corncakes With Cheese (Venezuelan)

Similar to the traditional American pancake (much thicker than an English pancake), it is made from a puree of corn, sugar, salt and oil. It is normally then folded over with a large piece of a soft white cheese inside. It is sometimes served with cream and jam. It is traditionally served with breakfast or at "once" a snack with tea. Sometimes it is accompanied by a side of fried pork. (We have yet to meet a gringo who truly …

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32. Phở


Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh ph?, a few herbs, and meat. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. It is primarily served with either beef or chicken. The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. The origin of pho and its name is a subject of scholarly debate. …

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