20 Classic Breakfast Dishes We No Longer Eat
In a world of avocado toasts and smoothie bowls, it’s easy to forget the breakfast dishes that used to be staples in households across the country. These classic breakfast options were once beloved by many but have slowly faded away as culinary trends have changed. From savory to sweet, these dishes reflect a different era of morning meals and evoke nostalgia for those who remember them fondly. Let’s take a delicious journey back in time to explore 20 classic breakfast dishes we no longer eat, each with its own unique story and flavorful history.
1. Creamed Chipped Beef on Toast
Creamed chipped beef on toast, also known as ‘SOS,’ was a popular breakfast dish, especially after World War II. This savory meal consisted of dried beef mixed in a creamy, roux-based sauce, poured over slices of toasted bread. The richness of the cream contrasted with the saltiness of the beef, creating a hearty meal that was both satisfying and economical. Often served in military mess halls, this dish became associated with nostalgia for many who enjoyed it during their service. Today, it’s a rare find, but those who remember it cherish the comforting flavors.
2. Grapefruit Halves with Sugar
A refreshing and zesty start to the morning, grapefruit halves sprinkled with sugar were once a breakfast table classic. The tartness of the grapefruit combined with the sweetness of the sugar offered a simple yet delightful flavor experience. This dish was often served with a special serrated spoon, designed to make scooping out the juicy segments easier. It was not only a tasty treat but also a visually appealing one, with its vibrant colors brightening up any morning meal. Though it’s not as common today, this dish remains a fond memory for many.
3. Fried Cornmeal Mush
Simple yet filling, fried cornmeal mush was a staple breakfast item in many homes. Made by chilling cooked cornmeal porridge until firm, it was then sliced and pan-fried until crispy on the outside and soft inside. Often served with butter and syrup, it provided a comforting start to the day. This dish was particularly popular in the Midwest, where corn was abundant. Its crispy texture and warm, hearty taste made it a favorite among those who grew up with it. Today, it’s a nostalgic memory, rarely seen on breakfast tables anymore.
4. Liver and Onions
Liver and onions for breakfast may seem unusual today, but decades ago, it was part of a robust morning meal. The earthy flavor of liver combined with sweet, caramelized onions created a rich dish enjoyed by many. Often served with eggs, it was a nutritious choice, packed with protein and iron. This dish, while perhaps acquired in taste, was appreciated for its hearty nature. Nowadays, liver and onions have largely disappeared from breakfast menus, but it remains a nostalgic memory for those who relish its unique flavors.
5. Oatmeal with Butter and Salt
Before the era of sweet, topping-laden oatmeal, many households enjoyed this humble grain with just butter and salt. This savory version was a simple yet fulfilling way to start the day. The creamy texture of the oatmeal, combined with the richness of the butter and a hint of salt, provided a comforting breakfast experience. It was a favored dish in times when simplicity and sustenance were key. Although today’s oatmeal is often sweetened and topped with fruits or nuts, the savory version still holds a place in the hearts of those who grew up with it.
6. Codfish Cakes
Codfish cakes were a common breakfast tradition in New England, where fresh seafood was plentiful. Made from salt cod mixed with mashed potatoes and herbs, these cakes were then pan-fried to a crispy perfection. The salty, savory flavor was a delight for seafood lovers and provided a hearty start to the day. These cakes offered a taste of coastal living and were often served with a side of eggs or baked beans. While they have become less common in modern times, codfish cakes remain a culinary treasure for those who remember them.
7. Wheatena Cereal
Wheatena cereal, a hot toasted wheat cereal, was marketed as a powerhouse breakfast in the early 1900s. Known for its nutty flavor and hearty texture, it was often served steaming hot on cold mornings. Families would enjoy this nourishing dish with a splash of milk and a sprinkle of sugar, making it both comforting and energizing. Its wholesome ingredients were touted as beneficial for growing children and working adults alike. Though Wheatena is rarely seen on breakfast tables today, it still holds a nostalgic charm for those who once enjoyed its warm embrace.
8. Popovers
Popovers, those airy and hollow rolls, were once baked fresh for breakfast and served with butter or jam. Their golden-brown, crispy exterior and soft, eggy inside made them a delightful breakfast option. The dramatic rise of popovers in the oven was always a spectacle, and their taste was equally spectacular. They were often enjoyed in the comfort of home or during fancy brunches. Though popovers are rarely made today, they continue to be a nostalgic treat, especially for those who relished their unique texture and flavor.
9. Corn Flake-Coated French Toast
In the mid-century era, corn flake-coated French toast was a breakfast hit. This creative twist on a classic involved dipping sliced bread into an egg mixture, then coating it in crushed corn flakes before frying. The result was an extra crispy crust that added texture and flavor to the beloved French toast. Served with syrup or fruit, it was a breakfast delight. Its unique preparation and satisfying crunch made it memorable for those who grew up enjoying it. While it’s not as common now, this dish remains a cherished memory for many.
10. Boiled Eggs with Toast Soldiers
Boiled eggs with toast soldiers, a British-inspired breakfast, offered a perfect combination of flavors and textures. The soft-boiled egg, served in an egg cup, had a silky yolk that paired perfectly with the crispy, buttered toast strips. This simple yet elegant dish was a favorite for children and adults alike. The act of dipping the toast soldiers into the egg yolk was a fun and interactive breakfast experience. While it’s not as common today, this breakfast remains a nostalgic memory for those who enjoyed its delightful simplicity.
11. Fried Apples with Bacon
Fried apples with bacon was a sweet and savory breakfast pairing that delighted taste buds with its contrasting flavors. Slices of tart apples were sautéed in bacon grease until tender and caramelized, then served with crispy bacon strips. This dish offered a unique combination of sweet and salty, with the apples’ natural sugars enhanced by the savory bacon flavor. It was a comforting and satisfying breakfast option, especially in rural areas. Though it’s not commonly seen on tables today, this dish remains a fond memory for those who enjoyed it.
12. Buttermilk Pancakes Made from Scratch
Before boxed pancake mixes became the norm, many families made buttermilk pancakes from scratch, a beloved breakfast tradition. These pancakes were known for their light, fluffy texture and rich flavor, achieved through the use of buttermilk in the batter. Served with butter and syrup, they were a comforting and indulgent morning treat. The process of mixing the batter and flipping the pancakes on a hot griddle was a cherished ritual in many households. While convenience has replaced tradition for many, buttermilk pancakes remain a nostalgic favorite for those who remember them.
13. Cereal and Cream
Before milk became the standard, many families enjoyed their breakfast cereal with rich cream. This indulgent version added a luxurious touch to the crunchy flakes, making every bite rich and satisfying. The cream’s velvety texture and subtle sweetness elevated the simple cereal to a new level of morning delight. It was a breakfast option that symbolized a time when indulgence was more accessible and common. Though it has largely fallen out of favor, cereal with cream remains a cherished memory for those who experienced this creamy morning treat.
14. Breakfast Steak
Breakfast steak, once considered a luxury, provided a robust start to the day. A small grilled or pan-fried steak, often served with eggs, offered a protein-packed meal that was both indulgent and filling. This dish was particularly popular among those who sought a hearty breakfast to fuel their day. The savory flavor of the steak paired beautifully with the creamy texture of runny eggs, creating a satisfying combination. While it’s not as common today, breakfast steak remains a nostalgic favorite for those who enjoyed its hearty charm.
15. Ham Steak and Red Eye Gravy
Ham steak with red-eye gravy was a Southern breakfast favorite, known for its robust and savory flavors. The dish consisted of a thick slab of country ham, pan-fried and served with a gravy made from the ham drippings and black coffee. This unique gravy added a rich, smoky flavor to the tender ham, making it a beloved choice for breakfast lovers. Often accompanied by grits or eggs, it was a hearty start to the day. While it’s less common on modern menus, this dish remains a cherished memory for those who enjoyed its Southern charm.
16. Prune Whip
Prune whip, an old-school breakfast side dish, was a unique combination of stewed prunes whipped into a light and airy consistency. This dish offered a sweet and tangy flavor, perfect as a side or even a dessert-like breakfast treat. The surprising texture of the whipped prunes made it a delightful addition to the morning table. Despite its unusual nature, prune whip was appreciated for its lightness and subtle sweetness. Although it’s not commonly seen today, it remains a nostalgic memory for those who enjoyed this quirky breakfast side.
17. Scrapple
Scrapple, a Mid-Atlantic specialty, offered a savory start to the day for those who loved its unique flavor. Made from pork scraps combined with cornmeal and spices, this mixture was shaped into a loaf, sliced, and fried until crispy. Scrapple’s rich, savory taste was enjoyed with eggs or on its own, providing a hearty breakfast option. Often served with a splash of hot sauce or syrup, it was a versatile dish. While it’s less common today, scrapple remains a beloved memory for those who grew up with this regional favorite.
18. Rice Porridge (Sweet or Savory)
Rice porridge, whether sweet or savory, offered a comforting and filling breakfast option. Simmered in milk or water, this dish had a creamy texture that could be customized to taste. Sweet versions were topped with sugar, cinnamon, or fruit, while savory options included butter and salt. It was a versatile breakfast that appealed to many, especially in colder months. Though it’s less common in modern times, rice porridge remains a cherished memory for those who enjoyed its warmth and nostalgic flavors during chilly mornings.
19. Baked Apples
Baked apples, stuffed with raisins and cinnamon, were a warm and cozy breakfast option during cooler months. The sweet aroma of baking apples filled the kitchen, creating a comforting start to the day. The tender apples, combined with the spiced filling, offered a delightful contrast of flavors and textures. Often served warm, sometimes with a dollop of cream, baked apples provided a nostalgic breakfast treat. Though they’ve become less common on breakfast tables, they remain a fond memory for those who savored their rich, autumnal flavors.
20. Plain Cottage Cheese
Plain cottage cheese, once a breakfast staple, was often enjoyed with fruit or tomatoes. Its creamy texture and subtle tang made it a versatile and healthy breakfast choice. Cottage cheese provided a light and refreshing start to the day, perfect for those seeking a low-fat option. The simplicity of this dish allowed for various flavor combinations, making it a popular choice in many households. Though it has fallen out of favor in some places, cottage cheese is making a comeback as a nutritious option, reminding many of its classic breakfast appeal.