America is a nation of breakfast lovers – and each state has its own favorite breakfast dish, whether it's a regional specialty or an all-American tradition a certain area has adopted as its own. We’ve taken a close look at the breakfasts America loves the most, from state to state, to reveal what really matters to breakfast enthusiasts everywhere.
Click or scroll through our gallery to discover every state’s most popular breakfast, from Alabama to Wyoming.
Our selections are based on thorough research, as well as on the opinions of our well-traveled (and well-fed) team. This list is unavoidably subjective.
Sausage is no stranger to the breakfast plate, and this hickory-smoked pork number is the morning sausage of choice in Alabama. Named after the county where it’s been made since 1947, it’s best enjoyed with fluffy biscuits for a filling meal, although its use isn’t limited to the breakfast table – you’ll find it in everything from spicy gumbo to a plain hot dog bun. It’s so beloved by Alabamans that it has its own annual festival, held every year in Evergreen.
Although seafood is king in Alaska – and you can find it in plenty of breakfast dishes in the Last Frontier – it’s reindeer sausage that wins the top spot when it comes to morning meals. It’s an essential element of any full Alaskan breakfast (which might also include mushrooms, tomatoes, eggs, toast, and more), and it can even be eaten alongside a stack of airy pancakes. To make the sausage, reindeer meat is usually mixed with pork or beef, resulting in a unique flavor that’s truly Alaskan.
Beloved throughout the US, breakfast burritos take on different flavors depending on where you find yourself eating them. In Arizona, ingredients from Indigenous and Mexican cuisines are often combined with cowboy chow, resulting in breakfast burritos unlike any others. Beans, cheese, chorizo, eggs, and red and green salsas are just some of the foods you might find inside. And while everyone has their favorite place to get them while they're out, they’re just as good when whipped up at home.
Breakfast biscuits get the sweet treatment in Arkansas, where chocolate gravy is the topping of choice. Warm buttermilk biscuits, served fresh from the oven, are smothered in a silky, rich, and fudgy chocolate sauce for a breakfast that’s totally nostalgic and unbelievably delicious. Fresh fruit can be served on the side for those who want to make this classic Southern dish feel a little healthier – and dipping strawberries in the gravy only improves the whole experience.
Reflecting a strong Mexican influence on Californian cuisine, chilaquiles is the breakfast of choice in the Golden State. A delightful medley of tastes and textures comes together in this dish, which layers crispy fried tortilla pieces, smoky red or fresh green salsa, and plenty of cheese. Topped with a fried egg or two, it’s a nutritious and delicious breakfast – and it's also a great way of using up leftover tortillas.
This isn’t just any omelet. Filled with bell peppers, onion, and ham – with some cheese often thrown in there, too – the Denver omelet is a Western classic. Though it shares the name of the Colorado capital, it’s said to have been named after Denver City, Utah, where it started life as a sandwich before bread was swapped for eggs. Despite technically being from a neighboring state, the filled omelet has been adopted by Colorado locals as a breakfast of their own.
More sophisticated options might exist in this small East Coast state, but a sandwich with bacon, eggs, and cheese can’t be beat for breakfast. A popular choice around these parts, it’s the perfect filling meal, especially for eating on the go – crispy bacon, savory egg, and tangy cheese are a match made in heaven. With different ways to customize each element, from the choice of bread to how you like your eggs, there’s a ‘BEC’ sandwich for everyone.
Delaware is home to some of the best strawberries around, and the state doesn’t let the juicy fruits go to waste. Here, one of the greatest American breakfasts of all time, a big stack of fluffy pancakes, is often topped with a pile of glistening strawberries. For extra strawberry deliciousness, pieces can be cut up and baked into the pancakes, too. Endless variations on this sweet breakfast, from giant Dutch babies to mini pancakes, all have strawberries front and center in their recipes.
Sweet, flaky pastries stuffed with guava, cream cheese, or other tempting fillings make the perfect breakfast on a balmy day in Florida. The state’s strong Cuban influence is responsible for these legendary treats, which you’ll find in bakeries throughout Miami (and beyond). Every joint has its own special recipe, and every person has their favorite place they’re loyal to. Pastelitos are only small too, which means you can have a couple – or three, or four.
This classic dish transforms chicken into a breakfast food. The crunchiest fried chicken is placed atop the crispiest waffles and served with butter and maple syrup for a sweet and savory sensation that’s loved throughout Georgia. This soul food dish likely originated in the clubs of Harlem, New York, but it's been adopted by many Southern states. It's the ultimate brunch, and some say it can be made even better with the addition of some good old Georgia peaches and cream.
Rice is eaten at any time of day in Hawaii, including for breakfast. This simple three-element meal is a staple on the islands, pairing rice and eggs with Portuguese sausage. Similar to the Portuguese linguiça (a spiced sausage that's served either fresh or smoked), this Hawaiian sausage is softer and sweeter, and it's available in both mild and hot versions. It’s perfect alongside the other two ingredients – the rice is the sticky, Japanese style, and the eggs are often scrambled in soy sauce. In another popular rice-and-egg combo, the sausage is replaced with Hawaii’s other favorite meat: SPAM.
Think Idaho, and you surely think potatoes. Renowned as America’s tuber capital, this state makes the most of its bounty and favors hash browns for breakfast. Super crispy, perfectly seasoned with salt and pepper, and served piping hot, they taste best when they're served alongside – or mixed with – eggs (however you like them), bacon, and sausage. Of course, only local Russet potatoes will do for the perfect hash browns.
When Illinois residents are looking for the best breakfast, what they really want is the place that does the ultimate corned beef hash. Corned beef, potato, and onion are the three basic ingredients that go into this skillet dish, which can be seasoned and customized to taste, and is usually topped off with a couple of eggs. It’s an easy dish to make too, and one that’s rustled up in many kitchens on the weekend.
Indiana has a proud farming tradition, so it’s little wonder that one of its most popular dishes is a farmer’s skillet. The beauty of this hearty breakfast is its flexibility – anything goes, although you can typically expect potatoes, bacon, eggs, onions, and bell peppers to feature. This breakfast hash is guaranteed to fill you up, and it’s best served in the skillet it was cooked in, with a good scattering of parsley on top.
Pizza for breakfast? In Iowa, it’s not only perfectly acceptable, but it's actively encouraged. Breakfast pizza is exactly what it sounds like: pizza, topped with the best ingredients for a typical morning meal, including scrambled eggs, sausage, and bacon. Though some say it’s always best from Casey’s General Stores, a Midwestern institution headquartered in the state, you can find it at other gas stations, too – and even in some sit-down places, if you’re feeling fancy.
When Kansans want comfort, they turn to the hash brown casserole. Creamy, cheesy, and with a crispy potato top, it’s just as good for breakfast as it is for lunch and dinner. For many, this warming dish is a diner classic, while for others it’s definitely at its best when made with their own two hands – or by someone they love. You’ll find plenty of personal twists on the basic dish too, from crunchy cornflake toppings to the addition of jalapeños for an extra-spicy bite.
Biscuits and gravy is a breakfast staple throughout the US, with regional variations aplenty. Sausage gravy is preferred in some parts, but a bacon gravy is essential to make this classic dish Kentucky style. The smooth, creamy sauce is made with bacon drippings – perfect for preventing waste after you’ve fried your breakfast bacon. Serve the gravy poured over flaky, buttery biscuits, with yet more bacon crumbled on top (or on the side) for a breakfast that’s sure to get you going in the morning.
Some might say that they’re only for tourists, but there’s no denying the power of beignets. These airy pockets of joy make a delightful breakfast, and they can also be eaten as a delicious snack at any time of day. Thick rectangles of dough are fried to create soft pillows, which are best enjoyed while they're still warm – and dusted with liberal amounts of powdered sugar. They’re a New Orleans legend, sitting alongside savory Louisiana favorites like biscuits and gravy.
Blueberries are big in Maine – you’ll find them all over, and the breakfast plate is no exception. More specifically, it’s the Maine lowbush wild blueberry that the state’s so proud of, and it's a must for making blueberry pancakes. Don’t just pile blueberries on top of a stack of standard pancakes, though. They should be mixed into the pancake batter, so you get a burst of warm blueberry with every bite.
It’s all about the crab cakes in Maryland – and locals say they're the best you'll find anywhere. Advocates of ‘crab cakes for every meal’ know that they make amazing breakfast fare, especially when paired with a warm English muffin, a perfectly poached egg, and rich Hollandaise sauce. Maryland crab cakes are soft inside, filled with tender, flaky lump crab meat and the flavors of mustard, parsley, and classic Old Bay seasoning.
As the home state of Dunkin’, Massachusetts isn’t ashamed to go for a donut breakfast. The chain is a popular choice, but there are also independent bakeries across the state with hordes of fans, and there’s one donut that really represents MA. Bacon maple donuts can be picked up from popular places like Kane’s (in Boston and Saugus), and Union Square Donuts, which has multiple locations in the state. The sweet and savory combination of salty bacon and sticky maple syrup might be surprising to the uninitiated, but it’s definitely one you’ll want to revisit.
Coney Island isn’t just the name of a hot dog style – in Michigan and other northern states, it’s also a type of restaurant. Coney Island restaurants do a mean breakfast trade, and it’s a Coney plate that Michiganders rate as the top breakfast around. This simple meal isn’t too far from other traditional American breakfasts, typically including an omelet, hash browns, bell peppers, onions, and bacon or sausage. But for those who call the state their home, it's just not the same if you have it elsewhere.
You may call it a casserole but, in Minnesota, it’s a hotdish. For breakfast, the hotdish goes particularly heavy on the eggs, and it also often features cheese, sausage, and other breakfast meats. Sometimes called an egg bake, this filling breakfast is perfect for families, as it's easily put together and served at the table. Some versions are topped with hash browns or tater tots for extra potato goodness.
While it’s true that this humble meal is enjoyed throughout the US, especially in the South, it’s Mississippi where it truly reigns supreme. Fluffy and flaky biscuits, warm from the oven, are drenched in a creamy white sauce that’s laced with soft bites of breakfast pork sausage. It’s simple but satisfying, and it's undoubtedly one of the best breakfasts around.
This Midwest specialty of two eggs, hash browns, and a ground beef patty is finished off with a generous dollop of chili and a scattering of cheese and onions. Variations on this beloved classic include a slinger served with a tamale on top, a vegetarian option (with a veggie patty and veggie chili), and a plate that swaps the chili for white gravy. Lovers of the slinger reckon it’s just as good after a late night out as it is in the morning. It still counts as breakfast if you haven't gone to bed yet!
It’s all things huckleberry in Montana, including for breakfast. It’s the state fruit, and there’s only one thing to do when huckleberry season arrives: make huckleberry pancakes. These little berries range from tart red ones to darker purple berries, which taste sweeter and milder, similar to a blueberry. Whichever ones you get, they fold wonderfully into a buttermilk pancake batter.
Kolaches, whose roots lie in Czechia and Slovakia, are traditional pastries that never go out of style for breakfast. While they can contain meat, it’s the sweet kind that Nebraskans love. Yeasted dough is folded around (or filled with) a fruit filling, with flavors ranging from cherry to poppy seed. Verdigre, Nebraska has been called the kolache capital of the world, but the pastries are loved throughout the state.
Steak for breakfast may seem like a dream, but it’s the reality for breakfast enthusiasts in Nevada. If you’re looking for a breakfast that’s simple, filling, and nutritious, it's hard to beat this tried-and-tested combination. Tender, juicy steak, together with eggs cooked however you desire (usually fried), makes for a meal that definitely won’t leave you feeling hungry. You’ll discover a plethora of diners offering steak and eggs on and off the Las Vegas Strip, but you don’t have to go to Vegas for the perfect plate.
Sweet, spiced apple cider donuts are best in fall and early winter, though they’re a tasty, comforting breakfast all year round. The perfect food to set you up for a day of leaf peeping (but equally good before your daily commute), they’re soft, cakey, and moist, with the flavor of apple cider brought out by cinnamon and nutmeg. You can, controversially, buy them covered in icing, but purists say they should be plain, with nothing more than some sugar or cinnamon to coat them.
The legendary Jersey pork roll may not be fancy, but its fans will defend it all day long. Referring not to the bread but its filling, Taylor pork roll is similar to bologna. Sliced from a formed log, the processed meat is served up in a hard bread roll or an English muffin, often with the addition of an egg and melty American cheese. The sandwich is a popular breakfast, but it's still good later in the day.
This popular Mexican breakfast takes on its own personality in New Mexico. And, as with many New Mexican dishes, it’s the addition of red or green chile sauce (instead of ranchero sauce) that makes it unique. The distinctive sauces are poured liberally over tortillas, refried beans, and sometimes hash browns – not forgetting the obligatory huevos (eggs) – with gooey melted cheese topping off the dish. It’s a breakfast designed for farm workers, so it's guaranteed to energize you for a long day on the ranch… or in the office.
One of New York’s most famous foods, the lox bagel is a key part of American Jewish cuisine. Brined salmon is layered on (or sandwiched between) two halves of a chewy bagel, usually with a spread of cream cheese – or a schmear, as it’s known locally. Final flourishes such as capers, onion, cucumber, and tomato may complete this simple masterpiece, but they’re not essential. Some prefer the unadulterated taste of the salty salmon and smooth cheese with their choice of bagel.
In some states, breakfast might be biscuits and gravy or even biscuits and chocolate sauce – but in North Carolina, people aren't fussy about what they have with their biscuits. The people of the Tarheel State will take them every which way, from cheese biscuits to biscuits and gravy, biscuits with country ham, and spicy chicken biscuit sandwiches. Bojangles was founded in the state, and the biscuit chain is a popular place to get your fix, though any mom-and-pop diner is sure to serve them, too.
You’ve heard of cinnamon rolls, but have you ever had caramel rolls for breakfast? While technically still cinnamon buns, with the typical spiced filling, these rolls are drenched in sticky caramel sauce and occasionally incorporate nuts for a little crunch. Sometimes called Dakota rolls, they’re distinctively North Dakotan and full of nostalgia. It’s grandma’s recipe that many people favor, with rolls from local bakeries coming a close second.
Sausage is at the heart of many Ohioan breakfasts. In the Cincinnati area, that means goetta – a sausage patty of German origin made with pork or beef, oats, and spices – fried to crispy perfection and typically served with eggs. Another popular sausage is Bob Evans roll pork sausage, either direct from a Bob Evans restaurant or purchased to cook at home. Made from premium cuts of pork, the signature sausage is often enjoyed in a roll or alongside other breakfast fare, including eggs, bacon, and pancakes.
It’s not a chicken steak or even steak fried by a chicken – this breakfast hero is steak cooked in the style of fried chicken. Tenderized, breaded, and either pan fried or deep fried, it's a meaty, flavorful dish that some reserve for lunch and dinner, but that Midwesterners insist is acceptable for breakfast. As is the case with many breakfast dishes, it’s served with toast, hash browns, eggs, and often a creamy white gravy.
Sometimes called eggs royale, this twist on eggs Benedict comes up again and again as Oregon’s favorite breakfast. Instead of ham, it makes use of beautifully smoked salmon fished right from the Pacific Ocean, and it features all the usual elements of a classic eggs Benny – a toasted English muffin, and a rich and creamy hollandaise sauce. It’s just what you want for a trendy Portland brunch. For another tasty twist on the dish, the salmon can be replaced with locally caught Dungeness crab.
Waste not, want not is the theory behind scrapple, a Pennsylvania Dutch dish that uses up all the bits and pieces that don’t end up in other pork products. If you’re not into offal, it can be made with different cuts of meat, but scrapple devotees insist it’s made the traditional way. Mixed with cornmeal and flour, it’s seasoned, formed into loaves, and set, so it can be sliced and fried until the outside is crispy. For breakfast, it’s best served on a plate heaving with hash browns and eggs, or placed between two halves of a bread roll or biscuit.
The name might seem unusual, but the concept is simple – johnnycakes are cornmeal pancakes with roots in Indigenous cuisine, and they're loved along the Atlantic coast, including in Canada and Jamaica. There’s hot debate over how they should be made, from the type of cornmeal used to how thick they should be. One key style from Rhode Island’s South County makes them thick, with boiling water in the batter, while another type of johnnycake from Newport County is thinner and uses cold milk. Whichever style you think is right, all they need to be served with is plenty of butter (and maybe a good glug of syrup).
Grits are a Southern staple and, paired with shrimp, they make a standout breakfast. A true representation of South Carolina, shrimp and grits only has two ingredients at its heart, but it has a whole lot of soul. The tender shrimp are often cooked with onion, green pepper, bacon, garlic, and Cajun seasoning, while the grits are upgraded with butter, cheese, and cream to make a rich, comforting accompaniment.
Though the word kuchen comes from the German for ‘cake,’ this sweet pastry isn’t exactly cake – so it's totally fine to have it for breakfast. The official state dessert of South Dakota, kuchen has a soft, yeasted pastry base and a filling of custard or fruit. Brought to the state by German immigrants by way of Russia, it’s evolved into various styles, and everyone has their favorite recipe, whether they make it themselves or buy it from a local bakery.
Truly emblematic of Tennessee, fried green tomatoes are always a good idea. Green tomatoes are simply tomatoes that haven’t ripened yet, and they have a tart and tangy taste. They’re soaked in buttermilk, covered in a mix of cornmeal, flour, and seasonings (including paprika and red pepper), and fried until crisp on the outside, and hot and tender on the inside. For breakfast, they can be stuffed inside a BLT, used to top an English muffin or biscuit, or enjoyed as they are, with a dipping sauce on the side.
These soft tortillas – stuffed with eggs, sausage, bacon, cheese, and Mexican ingredients like refried beans – are proof that Texas really knows how to do breakfast. Easy to customize and perfect for serving a crowd, breakfast tacos turn staple breakfast foods into handheld parcels of delight. Making breakfast tacos is a quick process too, and people love that they can be made in advance (and even frozen, so there’s always an unbeatable breakfast on hand).
These scones aren’t what you may expect. Unlike English-style scones (similar to biscuits) and denser American scones, Utah scones are deep-fried flatbreads. Fluffy and sweet, they’re a little like fry bread or a donut, but they’re not exactly these things, either. They’re made from a yeasted dough that doesn’t require time to rise, so they’re quick to make in the morning. Honey, butter, and powdered sugar all sweeten up these doughy treats.
It’s practically the law that any breakfast in Vermont must feature maple syrup. It’s amazing poured on anything, but French toast is always a winner in the Green Mountain State. Classic French toast, made with bread soaked in an egg mixture, is given a sweet touch with the caramel flavor of maple syrup. Mixed into the eggs and drizzled over the toast, its distinctive flavor transforms this trusty dish. It’s often prepared the night before, left to rest in the fridge (so the flavors can mingle), then baked the next morning.
Thick cuts of country ham and fluffy scrambled eggs deserve a place in the lineup of incredible Southern breakfast pairings. Unlike bacon, country ham (also called Virginia ham) comes from a leg cut of meat that’s cured with salt and aged for several months – or even years. The process creates a breakfast meat that fans reckon is superior to bacon in every way, with an incredible depth of flavor that’s only made better when paired with creamy, perfectly soft eggs.
A symbol of the Pacific Northwest’s seafood industry, Dungeness crab makes just about any dish delicious. It’s long been used by Indigenous populations in Washington, and today it's a favorite from Seattle to Olympia. It’s big for breakfast too, especially in omelets. This regional take on a traditional American breakfast puts tender, sweet crab meat at the center of some well-seasoned eggs. When cooked right, all it needs is a little green garnish – think chives or scallions – to finish it off.
Both a breakfast and a dessert, depending on what you serve it with, this traditional dish delivers the flavors of fall. To make it, whole apples are peeled and cored, wrapped in dough with cinnamon and butter, then baked. When the flaky crust is cracked open, it reveals soft, delicately spiced apple. For breakfast, apple dumplings are often basted in a brown sugar sauce to create a sticky, comforting dish. Add vanilla ice cream, and these sweet dumplings become an amazing dessert.
You’ll find potato pancakes across the US, brought to the country by people with Jewish and Northern or Eastern European backgrounds. German-style potato pancakes are popular for breakfast in Wisconsin, where potatoes and onions are grated, seasoned, and shallow fried in butter. Et voilà – gloriously crispy potato pancakes, just like grandma used to make, ready to be served with applesauce, sour cream, or butter. They’re just as good with your traditional Wisconsin Friday fish fry, too.
Sweet and sticky cinnamon rolls are the breakfast of champions in Wyoming – where they’re also often paired with chili for lunch. There’s no meat in sight in the morning, though, with Wyomingites preferring to take their cinnamon rolls unadulterated until at least noon. Packed with sugar-and-spice cinnamon butter, tightly rolled, and smothered with icing after baking, they’re guaranteed to perk up even the grouchiest of night owls when it’s time to start the day.
Want more drool-worthy foods? Discover the incredible dishes invented in every state