Breakfast

thumb|A typical American cuisine|American breakfast, composed of a [[waffle, fruits, juice and scrambled eggs]]

An omelette (omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.

247x247px|thumb|An example of a Jordanian cuisine|Jordanian sahur table

thumb|Individual portion of shakshouka

Brunch () is a meal taken sometime in the late morning or early afternoon – some sources mention 11am–2pm, though modern brunch often extends as late as 3pm. The word brunch is a portmanteau of breakfast and lunch.

skin of a pig

style of Chinese cuisine of bite-sized portions served in small steamer baskets or plates

Granola is a food consisting of a mix of rolled oats, nuts, seeds, honey (or other sweeteners such as brown sugar), and sometimes puffed rice that is usually baked with oil until crisp, toasted and golden brown, sometimes forming clumps. The mixture is stirred while baking to avoid burning and to maintain a loose breakfast cereal consistency. Dried fruit, such as raisins and dates, and confections such as chocolate are often added.

lightly processed whole-grain food made from oat

Mantou (), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

small, round, flat yeast-leavened bread

Indian dessert

Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.

blend of black teas from Assam, Ceylon and Kenya

substantial British and Irish breakfast

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Elevenses () is a short break taken at around 11:00a.m. to consume a drink or snack. The names and details vary among countries.

Cantonese tradition of brunch involving Chinese tea and dim sum

light meal after first breakfast

distinctive style of breakfast that originated in Israeli kibbutzim

traditional Belizean dish

a strong blend of black teas

Danbing (; Mandarin pronunciation ), also known as egg pancake or rolled egg crepe, is a Taiwanese breakfast dish. Different regions makes the dish differently, in most cases, the dough is made by kneading flour, potato starch, glutinous rice flour, and water into a thin dough, and an omelet is baked on top of the dough. In Taiwan, dan bing is mainly sold at breakfast shops, restaurants as well as night market food stalls. They are also sold commercially in supermarkets, where the dough is frozen in plastic packaging, and egg is added as the dough is heated.

Danish soured milk product (1930- )

informal holiday: first Saturday in February

school meal