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Breakfast, typically the first meal of the day consumed after waking up in the morning, derives its name from the act of breaking the fast of the previous night. While there are common or traditional breakfast menus in most regions, the composition of breakfast varies widely worldwide and has evolved over time, leading to a diverse range of preparations and ingredients associated with this meal.
Although breakfast is often touted as "the most important meal of the day," recent epidemiological research suggests that consuming a breakfast high in rapidly available carbohydrates may increase the risk of metabolic syndrome. While professional opinion generally favors eating breakfast, some experts question its significance as the "most important" meal, and the impact of breakfast on managing body weight remains uncertain.
There are two primary types of breakfast: traditional and quick. Traditional breakfasts, typically enjoyed on weekends, encompass a variety of dishes including eggs, preserved meats, and breads such as pancakes, waffles, toast, or biscuits. Variations such as the full breakfast and continental breakfast are also common. In the Southeastern United States, biscuits and gravy are popular traditional breakfast items, while in the Northeast, sliced and toasted bagels with various spreads are prevalent. Doughnuts, often accompanied by coffee, are another common breakfast choice.
Breakfast sandwiches are a popular option, typically featuring combinations of egg, cheese, and cooked preserved meats like bacon or sausage between bread slices or rolls. Regional variations abound, such as substituting bacon with pork roll in New Jersey or using biscuits as the sandwich medium in certain areas. The breakfast burrito, originating from Southwestern and Tex-Mex cuisines, is another popular variation.
In the early 20th century, breakfast was served with elegance and formality. Tables were set with breakfast doilies—small linen squares serving as coasters for coffee and water glasses. Coffee, served on silver trays with accompanying pots, cream, milk, and sugar, was complemented by a variety of dishes including salt fish or meat, omelets, warm breads, pancakes or waffles, coffee cake, fruit, or cereal.
