14 Forgotten Breakfast Foods Americans Rarely Eat Anymore
Ever find yourself bored with the same old breakfast? It turns out there are plenty of unique and delicious foods that used to be morning staples in the U.S.
Some of these dishes might sound unusual, but they all have a story. Exploring them is a way to connect with the past and maybe discover a new favorite.
You might be surprised by how many tasty and interesting breakfast foods Americans once enjoyed but now mostly forget. These foods show the variety and history behind morning meals in the U.S.
Creamed Chipped Beef
Creamed chipped beef, sometimes called SOS, was a popular breakfast dish for many years. You might have seen it served on toast, with thin slices of dried beef in a creamy white sauce.
It was filling and easy to make. This dish started out as a military meal.
Soldiers ate it because it was cheap, stored well, and gave them energy. After the war, it found its way into everyday kitchens and became a common breakfast.
If you tried creamed chipped beef, you would notice it has a rich, savory taste. The cream sauce makes it smooth and comforting.
Pig Brain Scramble
Pig Brain Scramble used to be a common breakfast dish, especially in the American South. People would mix pig brains with eggs to make a filling and affordable meal.
It was popular during hard times like the Great Depression and World War II when meat was scarce. You might find the idea unusual today because brains are not often eaten anymore.
Back then, people used every part of the animal to avoid waste. The dish provided important nutrients like protein and fat.
Liver and Onions
You might be surprised to learn that liver and onions used to be a common breakfast dish in American homes. This hearty meal gave people a good dose of protein and iron to start their day strong.
It was especially popular in farming communities where filling breakfasts were important. Slices of liver are cooked with onions, often fried together until tender and flavorful.
People usually served it with eggs or bread. It was an affordable and practical choice for many families before sweet breakfast foods became more popular.
Hominy Grits
Hominy grits used to be a common breakfast on many American tables. Made from dried corn kernels that are cooked until soft, they have a unique texture that is both creamy and a little bit chewy.
You might remember them as a simple, comforting dish, often served with butter or cheese. If you grew up in the South, hominy grits were likely a regular part of your mornings.
They are filling and easy to make, which made them a great start to the day. Today, they aren’t as popular as before, but they still hold a special place in traditional Southern cooking.
You can enjoy hominy grits plain or mix in flavors like bacon, shrimp, or eggs. They are versatile and can be sweet or savory to fit your tastes.
Johnny Cakes
Johnny cakes are a simple breakfast food made from cornmeal. They look a bit like pancakes but have a different texture.
You might notice their crispy edges and soft centers when you bite into one. These cakes were once a common morning meal, especially in early America.
The name “Johnny cake” may come from “journey cake” because travelers ate them to stay full on the road. You don’t see Johnny cakes much today since lighter, fluffier pancakes took over.
They can be served with syrup, butter, or even savory toppings. Trying Johnny cakes is a fun way to enjoy a meal many Americans once loved but now rarely eat.
Teganites (Ancient Greek Pancakes)
Teganites are simple, ancient Greek pancakes that you might find interesting. They date back over 2,000 years and were a common breakfast in Greece.
These pancakes are made with just a few ingredients like flour, water, oil, salt, and honey. When you make teganites, you cook them in a frying pan until they are golden on both sides.
Instead of syrup, they were usually topped with honey, giving them a natural sweetness. The recipe is easy and close to how pancakes are made today.
If you want to try something different for breakfast, teganites are a nice choice. They are light and quick to make.
Griddle Cakes
Griddle cakes were the main breakfast treat before modern pancakes took over. You probably remember them as simple and fluffy cakes cooked on a hot griddle.
They were golden brown and soft, making them easy to enjoy with butter and syrup. These cakes had a straightforward batter, often just flour, eggs, and milk.
What made them special was how they were cooked slowly on a griddle, giving them a light texture. You could eat them alone or with toppings like jam or honey.
Potato Hash Browns (pre-frozen versions)
You might remember potato hash browns as a staple on breakfast menus, but the pre-frozen versions have become less common in many homes. These are usually sold as patties or shredded potatoes that you just heat up.
Frozen hash browns save time because you don’t need to peel or chop potatoes. They work well when you want a quick side dish or a crispy breakfast without much effort.
While some frozen options can get soggy if not cooked right, many brands offer crispy results if you bake or fry them properly. You can also use frozen hash browns in different recipes, like casseroles or breakfast skillets, not just as a plain side dish.
Mushroom Tea
You might be surprised to learn that mushroom tea was once a common breakfast drink in some parts of America. Made by steeping dried mushrooms in hot water, it offered a warm, earthy flavor that some people found soothing in the morning.
This drink was often valued for its simplicity and the natural nutrients mushrooms provide. It was seen as a light way to start the day before heavier meals became popular.
You won’t find mushroom tea on many modern breakfast menus, but it was especially popular in rural areas. People made it using wild mushrooms they gathered themselves, making breakfast a bit special and connected to nature.
Oatmeal Mush
Oatmeal mush used to be a popular breakfast, especially during the Great Depression. It’s made by cooking oat flour or coarse oats with water or milk until it thickens into a soft, porridge-like texture.
To enjoy mush the old-fashioned way, you chill it in the fridge first. Then, you slice it and fry the pieces until they are golden brown.
This gives mush a crispy outside and a soft inside. Many people like to drizzle maple syrup on top for a touch of sweetness.
You could also add butter or fresh fruit if you want. Oatmeal mush is not just tasty but reminds you of a time when breakfast was about being practical and warm.
Salt Pork and Beans
Salt pork and beans used to be a common breakfast meal in many American homes. You might find it surprising now, but it was a simple, filling dish that gave families a lot of energy to start the day.
Salt pork is cured pork, packed with salt to keep it from spoiling. You would cook it slowly with beans, often navy beans, to make a stew.
The flavor from the salt pork made the beans tasty without needing many extra ingredients. This dish was perfect if you had a long day ahead or limited food options.
Ham and Eggs with Red-eye Gravy
You might not see ham and eggs with red-eye gravy on many breakfast menus today, but it was once a popular Southern dish. Red-eye gravy is a simple sauce made from ham drippings mixed with strong black coffee.
This mix gives the gravy a unique, slightly bitter flavor that pairs well with salty ham. When you cook country ham, the pan drippings are all you need to start the gravy.
Just add hot coffee to the pan and stir until the sauce comes together. The result is a thin, flavorful gravy that you can pour over your ham and eggs.
Baked Beans and Eggs
If you want a simple, filling breakfast, baked beans and eggs can be a great choice. This combo was common in many American homes, especially after the war.
The beans give you a warm, savory flavor, while the eggs add protein to keep you full. You can easily prepare this meal by cooking your eggs any way you like.
Fried or scrambled eggs go well with the rich taste of baked beans. Toast on the side is a nice touch to add crunch.
Cornmeal Mush
There was a time when cornmeal mush was a breakfast staple in many homes. Making it just meant cooking cornmeal with water or milk until it thickened into a porridge.
The result is warm and comforting, with a texture that is a little lumpy but satisfying. Some would top it with butter, syrup, or sugar for extra flavor.
Chilling the leftovers overnight and frying slices the next day was a simple way to get a crispy breakfast. It turned yesterday’s meal into something new without much effort.
Cornmeal mush was especially popular in the Midwest and during times when families needed meals that were both filling and affordable. As quick options like cold cereal became the norm, this hearty breakfast faded from most kitchens.
Trying cornmeal mush is a chance to experience a bit of the past. It is easy on the wallet and brings a sense of comfort that is hard to find in most modern breakfasts.
