20 Old-School Breakfast Dishes That Have Faded Away

Breakfast has changed a lot over the years. Once-popular dishes like creamed chipped beef on toast and cornmeal mush have slowly disappeared—but why?

Let’s revisit 20 classic breakfast dishes that deserve a comeback! While some of these dishes may never return to the mainstream, they remind us that breakfast has always been about comfort, tradition, and a little bit of nostalgia.

1. Creamed Chipped Beef on Toast

Creamed chipped beef on toast, affectionately known as “S.O.S,” was a staple in American households. This dish consisted of thin slices of dried beef in a creamy white sauce, poured generously over crispy toast. Popular during wartime due to its simplicity and the easy availability of ingredients, it offered a hearty start to the day.

Imagine the creamy sauce soaking into the toast, with each bite delivering a warm, savory taste. The dish faded as breakfast palates shifted towards lighter fare, but for many, it remains a fond memory of hearty family breakfasts.

If you ever get the chance, whip up a batch and experience a taste of history on your plate.

2. Cornmeal Mush

Cornmeal mush, a simple yet comforting dish, was once a breakfast mainstay in rural America. Made by boiling cornmeal in water or milk until thick, it was often served with butter and maple syrup. Its origins trace back to Native American cuisine, influential in early American diets.

The smooth, creamy texture provided warmth on cold mornings, and its versatility meant it could be fried for a crunchy alternative. As convenience foods rose in popularity, cornmeal mush slowly disappeared from breakfast tables.

Yet, for those who remember, it evokes memories of simpler times and hearty morning meals shared around the family table. Why not give it a try and savor a slice of the past?

3. Dutch Babies

Dutch babies, also known as German pancakes, were a weekend breakfast delight. These oven-baked pancakes puffed up beautifully, creating a spectacle as they emerged from the oven. Once topped with powdered sugar, syrup, or fresh fruit, they were an irresistible treat.

Originating from German immigrants in America, Dutch babies became popular for their impressive appearance and delightful taste. Despite their deliciousness, they gradually lost favor to quicker, less labor-intensive breakfast options.

However, their unique texture and flavor make them worth reviving. If you’ve never tried making one, it’s an experience that brings both joy to the table and a nod to culinary history.

4. Hominy Grits

Hominy grits, a cherished dish in the Southern United States, were a breakfast staple for generations. Made from corn treated with an alkali solution, the resulting hominy is then ground into grits, creating a creamy, hearty porridge.

Traditionally served with butter, salt, and sometimes cheese or bacon, grits offered a satisfying start to the day. The dish’s roots are deeply tied to Native American cooking, influencing Southern culinary traditions.

As breakfast trends shifted towards quicker meals, grits found themselves overshadowed. However, they remain a beloved classic for many who grew up with their comforting flavor. Try them if you crave a taste of Southern nostalgia.

5. Scrapple

Scrapple, a dish rooted in Pennsylvania Dutch tradition, is a breakfast classic that has slowly faded from modern kitchens. Made from pork scraps combined with cornmeal and spices, it is formed into a loaf and sliced for frying.

The crispy exterior and soft interior made it a comforting breakfast choice, especially when paired with eggs. Its resourceful use of ingredients reflects a no-waste philosophy, something that resonates even today.

Though scrapple’s unique taste might not appeal to everyone, it holds a special place for those who grew up enjoying its flavors. Rediscover scrapple for a breakfast that celebrates heritage and resourcefulness.

6. Eggs in a Basket

Eggs in a basket, also known as “toad in the hole,” is a whimsical breakfast dish that once charmed breakfast tables. It involves cutting a hole in a slice of bread and frying an egg in the center.

This playful yet simple meal was a favorite for both its ease and the joy it brought to kids and adults alike. Its British origins gave way to American popularity, though its presence has waned over time.

There’s something nostalgic about this dish that makes it worth trying today. Grab a slice of bread and an egg, and create a breakfast that brings a smile with its simplicity and charm.

7. Johnnycakes

Johnnycakes, also known as journey cakes, are a traditional cornmeal flatbread that was once a staple in many American households. Originating in New England, these cakes were made from simple ingredients like cornmeal, salt, and hot water or milk. Cooked on a hot griddle, Johnnycakes were often served with butter, syrup, or honey, making them a hearty start to the day.

In the 18th century, Johnnycakes were a popular choice for early settlers due to their simplicity and long shelf-life. They were easy to make and could be prepared over an open flame, making them perfect for both home kitchens and outdoor cooking. Despite their decline in modern kitchens, Johnnycakes remain a beloved symbol of early American cuisine.

Today, you might occasionally find Johnnycakes at historical reenactments or specialty restaurants focusing on traditional fare. For those willing to try their hand at making them, the process is straightforward, and the results are both delicious and rewarding.

8. Rice Pudding

Rice pudding, typically a dessert, was once a beloved breakfast choice in many cultures. Made from rice, milk, sugar, and often flavored with cinnamon or vanilla, it provided a sweet start to the day.

Its creamy texture and comforting warmth made it a favorite, particularly in colder climates. However, as breakfast became more standardized, rice pudding moved to the dessert table, losing its morning appeal.

Despite this shift, its delightful flavor and versatility remain. Rediscover rice pudding as a breakfast option that offers both sweetness and nostalgia, reminiscent of leisurely mornings and comforting aromas.

9. Codfish Cakes

Codfish cakes, a staple in New England, were once a common breakfast item. Made from salted cod mixed with mashed potatoes and seasonings, these cakes were fried to golden perfection.

This dish reflected New England’s rich maritime history, utilizing readily available cod. Though often associated with dinner, codfish cakes offered a hearty start to the day in coastal communities.

Over time, breakfast trends shifted, and codfish cakes became less common. Yet, for those who remember, they still evoke memories of salty sea air and cozy kitchens. Consider them if you seek a breakfast with a taste of tradition and the sea.

10. Buckwheat Pancakes

Buckwheat pancakes, with their distinct earthy flavor, were once a breakfast favorite, particularly in regions where buckwheat thrived. These pancakes provided a hearty, filling start to the day.

Their darker color and unique taste set them apart from traditional pancakes, appealing to those who appreciated robust flavors. However, the rise of lighter, fluffier pancake varieties led to their decline.

Despite their rarity today, buckwheat pancakes offer a delicious alternative for those craving something different. Revisit them if you wish to enjoy a breakfast that combines nutritional benefits with a touch of rustic charm.

11. Fried Tomatoes

Fried tomatoes, once a common breakfast side dish, offered a juicy, tangy accompaniment to morning meals. Sliced thick and fried until caramelized, they added a burst of flavor to traditional breakfasts.

Popular in the Southern United States and parts of England, fried tomatoes paired well with eggs, toast, and bacon. Despite their deliciousness, they gradually disappeared as lighter breakfasts gained popularity.

However, their rich taste and simplicity make them a delightful addition to any breakfast. Consider revisiting fried tomatoes for a taste that brings warmth and a touch of nostalgia to your morning table.

12. Sausage Gravy and Biscuits

Sausage gravy and biscuits, a Southern classic, offered a rich and indulgent breakfast experience. Fluffy biscuits were topped with creamy sausage gravy, creating a hearty meal.

This dish’s roots lie in Southern hospitality, where comfort food reigns supreme. Despite its deliciousness, the calorie-laden nature of biscuits and gravy led to its decline in the health-conscious modern era.

Yet, for many, it remains a beloved comfort food. If you’ve never tried it, indulge in biscuits and gravy for a breakfast that wraps you in warmth and Southern charm, a true homage to traditional cooking.

13. Tomato and Eggs on Toast

Tomato and eggs on toast was once a simple yet satisfying breakfast choice. The combination of juicy tomatoes and fluffy scrambled eggs on crusty toast offered a balance of flavors and textures.

This dish was particularly popular in the early to mid-20th century but gradually faded as breakfast options expanded and diversified.

Reviving tomato and eggs on toast offers a quick, nutritious meal that’s both nostalgic and delightful. It’s perfect for those mornings when simplicity and taste are the order of the day, bringing a rustic charm that’s hard to resist.

14. Rye Bread with Schmear

Rye bread with schmear, often associated with Jewish delis, was a breakfast staple in many urban areas. The hearty rye, topped with cream cheese, sometimes accompanied by lox, offered a robust morning meal.

Its rich flavors and cultural ties made it a beloved choice, especially in New York City. However, as breakfast trends shifted, this dish became less common outside traditional settings.

Yet, its distinct taste and satisfying nature make it worth revisiting. Try it if you crave a breakfast that offers a taste of cultural heritage and a connection to classic deli traditions.

15. Porridge

Porridge, a breakfast classic, has been a staple for centuries. Made with oats or other grains, it provided a warming, energy-boosting start to the day, especially in colder climates.

Often topped with fruit, honey, or nuts, porridge was both nutritious and versatile. Despite its long history, the rise of ready-to-eat cereals and fast breakfasts led to its decline.

However, for many, porridge still represents comfort and tradition. Reintroduce porridge to your mornings for a wholesome meal that harks back to simpler times, offering both culinary history and a warm, nourishing start.

16. Custard Tart

Custard tart, often seen as a dessert, was once a breakfast indulgence in various parts of Europe. Made from a flaky pastry crust filled with creamy custard, it offered a sweet treat to start the day.

Its rich flavor and silky texture made it a favorite, particularly in British households. Over time, breakfast preferences shifted, and custard tart found its place as a dessert rather than a morning meal.

For those with a sweet tooth, revisiting custard tart as a breakfast option offers a delightful start to the day, combining sweetness with a touch of European elegance and tradition.

17. Kedgeree

Kedgeree, a dish with colonial roots, was a breakfast favorite in British households. Made from flaked fish, rice, boiled eggs, and spices, it offered a flavorful and exotic start to the day.

Its origins trace back to Indian cuisine, adapted by the British during colonial times. Despite its popularity, kedgeree gradually faded as breakfast became more standardized.

However, its unique blend of flavors makes it an intriguing dish to revive. Experience kedgeree for a breakfast that takes you on a culinary journey, blending cultural influences with a taste of history.

18. Corn Fritters

Corn fritters, made from fresh corn kernels mixed with batter and fried until golden, were a breakfast delight in many regions. Their sweet and savory flavor made them a versatile dish.

Popular in rural America and Australia, corn fritters brought a touch of warmth to morning meals. As breakfast options diversified, they became less common.

However, for those who remember, corn fritters still bring a smile with their delicious taste. Revive them for a breakfast that offers a nostalgic nod to simpler times and the comforting flavors of home.

19. Hasty Pudding

Hasty pudding, a simple dish made from cornmeal, milk, and sugar, was once a staple in colonial America. Its smooth, creamy texture and sweet flavor provided comfort and sustenance.

Often topped with molasses or maple syrup, hasty pudding was both economical and filling, reflecting the resourcefulness of early American cooks. As breakfast evolved, it gradually disappeared from regular menus.

Rediscovering hasty pudding offers a taste of history and a reminder of the ingenuity that shaped early American cuisine. Try it for a breakfast that connects you to the past and offers timeless simplicity.

20. Oatmeal with Lard

Oatmeal with lard, once a common breakfast in rural areas, provided a hearty start to the day. The addition of lard added richness and flavor, making it a filling option.

This dish was particularly popular in colder regions where high-energy meals were necessary. Over time, as dietary preferences shifted, oatmeal with lard was replaced by lighter, healthier options.

Yet, for those who recall its robust taste, it remains a nostalgic memory. Consider revisiting oatmeal with lard if you seek a breakfast that offers a glimpse into the past and a taste of rustic simplicity.