20 Old-School Breakfast Dishes That Have Faded Away

Breakfast just isn’t what it used to be. Sure, we’ve got trendy smoothie bowls and avocado toast, but what about the hearty, nostalgic morning meals from decades past? The ones that filled the kitchen with warmth, smelled like pure comfort, and stuck with you long after the last bite?

These 20 old-school breakfast dishes were once morning staples—but over time, they’ve quietly disappeared from most tables. Some were true classics, others were a bit… unusual, but all of them deserve a second look.

Let’s take a trip down memory lane and rediscover the breakfast dishes that time forgot!

1. Creamed Chipped Beef on Toast

Affectionately known as “S.O.S,” Creamed chipped beef on toast 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.

2. Cornmeal Mush

A simple yet comforting dish, cornmeal mush 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.

3. Dutch Babies

Also known as German pancakes, Dutch babies 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.

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.

5. Scrapple

This 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 some of us.

6. Eggs in a Basket

My grandma used to call them “toad in the hole.” Eggs in a basket 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.

7. Johnnycakes

Johnnycakes 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.

8. Rice Pudding

Typically a dessert, rice pudding 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. Rediscover rice pudding as a breakfast option that offers both sweetness and nostalgia.

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.

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.

11. Fried Tomatoes

Fried tomatoes were once a common breakfast side dish. They 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.

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.

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.

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. Try it if you crave a breakfast that offers a taste of cultural heritage and a connection to classic deli traditions.

15. Porridge

This 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. Why not reintroduce porridge to your mornings for a wholesome meal that harks back to simpler times?

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.

17. Kedgeree

This 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.

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. But for those who remember, corn fritters still bring a smile with their delicious taste.

19. Hasty Pudding

This simple pudding was usually made from cornmeal, milk, and sugar. It 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. But nothing is stopping you from trying it for a breakfast that connects you to the past.

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.