If it's not a full English breakfast (a morning meal introduced by the British), a go-to first meal of the day in South Africa is a crunchy, fibrous rusk. These are hard, hearty fingers or bricks made of cereals and other grains, and sometimes have baked-in raisins, chocolate chips or nuts. To soften them enough for eating, rusks are typically dipped into a hot cup of coffee or tea. 

This morning porridge is usually made from toasted buckwheat groats. Cooked with either water or milk, it can be enjoyed plain, or you can mix in everything from butter and sugar to nuts and honey, to create a nourishing, fibre-packed breakfast. Other styles of kasha are enjoyed across Eastern Europe, including in Romania, Poland and Ukraine, and are served up in a host of different ways. 

Pancake-like in its consistency, msemen is a type of North African flatbread found in cafés and food stalls across Morocco, Tunisia and Algeria. They're typically enjoyed plain for breakfast, often with honey or a cup of tea, though they are sometimes dished up later in the day for lunch, stuffed with fillings like cheese and meat.  

This tasty breakfast pastry is a Bulgarian household staple made by whisking up yogurt, eggs and cheese into filo pastry, which is then wrapped into a spiral shape before baking. Served hot or cold, they're often eaten alongside a helping of plain yogurt and is sometimes filled with a few different flavours, from spinach to sweet pumpkin. It’s traditionally enjoyed on New Year’s Eve, with charms or hidden messages tucked inside.  

A typical breakfast in Spain might usually include an espresso or café con leche (creamy espresso with milk) with a biscuit or slice of toast. But, for a special occasion or little indulgent treat, you’ll find locals enjoying something sweeter. Cafés and bars across the country serve up churros throughout the day, though they are usually enjoyed for breakfast. These crispy fried dough cylinders are dusted with a powdered sugar and best served dipped into a cup of hot melted chocolate.  

This protein-packed version is best known for being enjoyed for breakfast across the Middle East, predominantly Syria, Lebanon, Jordan and Palestine. It features flatbread – usually fried, toasted or grilled and cut into pieces – topped with a mix of yogurt, chickpeas, olive oil and a sprinkle of dried cumin. It’s also often served as a side dish, and can be topped with other ingredients from fried aubergine to minced beef.  

These savoury steamed treats are enjoyed across southern India and Sri Lanka. Round in shape, the disk-like cakes are made from steamed rice and black lentil batter. You'd typically find them served alongside vada (similar to a doughnut), sambar (vegetable-based lentil soup) and chutneys, for a hearty, satisfying start to the day.

In the Southern Highlands of Ecuador, breakfast is prepared by scrambling eggs with chunky hominy corn that's been softened by soaking it in water overnight. Typically enjoyed for breakfast or brunch, the result is a filling and delicious dish, usually served up alongside cheese and a cup of black coffee.  

Creamy and nourishing, this hearty soup features a blend of milk and water, a cracked egg and fresh herbs and aromatics, including parsley, coriander and spring onions. A slice of stale bread is added to a bowl before the soup is poured over top. It’s a traditional recipe that’s thought to date back to the Muisca tribe, and is still served in family homes in the Andes region of Colombia.

This flat, spongy bread has similarities to a thin, airy crêpe pancake but, rather than being flipped, it’s only cooked on one side. It’s made using a fermented batter and is enjoyed as a breakfast option across multiple countries, including Somalia, Ethiopia and Yemen. The pancake-style dish can be enjoyed plain or with sugar or honey, and some even soak it with tea before eating.  

Similar to Vietnamese pho, this Cambodian classic breakfast features a rich broth with rice noodles, fresh herbs and aromatics and some kind of meat protein, often pork, beef or seafood. It’s fragrant rather than spicy, featuring vibrant garnishes, from holy basil to garlic oil, allowing diners to adjust to their own taste. It’s usually served from street vendors and shophouses at breakfast time, providing locals with a hearty and healthy dish before work.  

Often named a ‘lumberjack breakfast’, it’s thought this dish was first served up at a hotel in Vancouver in 1870 to fuel lumberjacks before a busy, strenuous working day. A full Canadian breakfast typically features a giant plate of eggs, bacon or sausages, toast and flapjacks (pancakes) with maple syrup, and can still be found at diners and restaurants across Canada.

A Singaporean breakfast staple, kaya toast features two slices of toast with a thick layer of butter and kaya (coconut jam). It's thought that Hainanese immigrants created this style of breakfast in the 19th century, while working on British ships during the Straits Settlements era. Due to a lack of supplies, kaya replaced traditional fruit jams and was served alongside eggs as a substantial breakfast. The dish’s popularity grew in the late 1910s, when Hainanese families began settling and opening coffee shops across Singapore.

A simple cheese bread made with cassava, the concept for these traditional Brazilian bites dates back centuries. When the Portuguese first arrived in 1500, they soon found that wheat was difficult to grow due to the land quality and, instead, turned to using cassava to make bread. By the 19th century, the snack had transformed thanks to the introduction of hard cheese and, still to this day, these tasty cheese rolls are enjoyed across the country.  

The exact origin story of bougatsa is hotly debated, with some believing the delicate pastry derives from the Byzantine period. While it has some similarities to the Ancient Greek and Roman placenta cake, the bougatsa recipes used today are thought to originate from Macedonia, a northeastern region of Greece, after Greek refugees left Constantinople in the early 1920s. Best enjoyed at breakfast, this crispy pastry is stuffed with semolina custard filling and has since become one of the most renowned – and delicious – pastries enjoyed across Greece and Cyprus.

At first glance, Jamaica's staple breakfast dish looks a lot like scrambled eggs, but it's actually a tasty combination of ackee fruit, salted cod and fiery Scotch bonnet peppers. These three ingredients also serve as a representation of Jamaica's history – the ackee fruit was introduced from Ghana and the fish from Europe (both during colonial times), while the Scotch bonnet pepper is native to the island. It’s now proudly the country’s national dish, and makes for a brilliant, savoury-filled breakfast.  

Perfect for an on-the-go breakfast or snack, arepas have been part of the food culture in Venezuela and Colombia for centuries. It’s thought the dish dates back to pre-Columbian times, with the recipe remaining largely unchanged. Made with cornmeal, these doughy delights come in a variety of forms, usually stuffed with meats and cheeses or sometimes sweet fillings. They can be prepared in different ways, too, including grilled, steamed, fried and baked.  

Translating to ‘farmer’s breakfast’, this popular German dish is thought to originally have been designed to keep farmers full while out in the fields. It’s reminiscent of an English bubble and squeak or a Spanish omelette, using just one pan and leftover ingredients. It’s a dish that varies from region to region, but is typically made using boiled potatoes, eggs, onions, fresh herbs and either bacon or ham.

Chilaquiles is a Mexican breakfast staple that’s been enjoyed for generations. The name derives from Nahuatl, a language spoken during the Aztec period and, while its origins are hotly debated, the first written mention dates to the 1800s. It’s made by simmering corn tortilla pieces with either red or green tomato sauce. They are then typically topped with eggs, red onion, crème fraîche and either Cojita cheese or queso fresco. If you can't decide between red or green, order it 'divorced' style to have it served half and half. 

Nasi lemak might be served up at every restaurant around the country at any time of day but, traditionally, it’s enjoyed for breakfast. It features fragrant rice cooked in coconut milk and aromatics like pandan leaves or lemongrass, and is served alongside accompaniments such as fried anchovies, roasted peanuts, hard-boiled egg, sambal and fried fish or chicken. The first documented mention of the now-loved dish was in Sir Richard Olof Winstedt’s book The Circumstances of Malay Life, in 1909. You’ll find tasty variations of the dish all over Malaysia and Singapore.  

Italy tends to go big when it comes to lunch and dinner but, for breakfast, you’ll typically find locals starting their day a little more simply. A usual breakfast will begin with a hot shot of espresso or a creamy cappuccino, accompanied by a pastry like the cornetto – not the ice cream but, rather, a creation similar to a French croissant. Simple and delicious, this light breakfast has become a popular choice across the country.

In Scotland, breakfast plates are packed with eggs, bacon, beans, mushrooms, blood sausage (black pudding) or white sausage, and, sometimes, the Scottish staple, haggis. This isn't eaten every day, but it makes for a great weekend treat and an excellent choice after a late night out too. 

Australians were topping toast with avocado long before it became a craze across the rest of the world. However, this tasty version sports a tangy twist: toast is buttered and smeared with yeast-extract spread, Vegemite, before adding the avocado. You can expect a subtle saltiness from the spread combined with creaminess from the avocado.

Though it can be enjoyed at any time of day, the masala dosa is a popular breakfast dish in Southern India. Complete with a crêpe-like consistency, dosas are traditionally made using a fermented rice and black lentil batter. This super-crispy and light variation is thought to originate in Udupi, Karnataka, and is padded with a delicious filling of soft potatoes, fried onions and spices.

The typical US diner breakfast comes loaded with fried or scrambled eggs, crispy streaky bacon, homemade hash browns, sausages, a side of toast and a stack of syrup-slathered pancakes. This traditional diner food is paired with a hot cup of coffee (often with endless refills) and maybe a glass of freshly squeezed Florida orange juice. 

Turkish breakfast spreads are legendary, and take up a lot of room on the table. Exact dishes will vary based on the region, but you can expect bread, cheeses, jams, butter, olives, fruit, tomatoes, cucumber and boiled eggs or an omelette. Turkey may be known for its strong coffee, but many people start the day with a cup of hot tea. 

The world has Belgium to thank for this delicious creation. Similar to American waffles, these have a lighter, crispier batter and are typically topped with everything from fruits and whipped cream to syrup and a dollop of butter. Walter Cleyman is thought to have invented the dish, debuting it at a world fair in Brussels, Belgium in 1958, before later introducing it in the US in 1962. Waffles are now, of course, found at breakfast tables around the globe.

A typical Japanese breakfast is filled with a series of hearty, nourishing components that are guaranteed to keep you full until lunchtime. The ingredients vary from region to region, but traditional elements usually include rice, fish (salmon or mackerel), miso soup and a few side dishes. Natto (a fermented soybean dish) is also a popular breakfast component, and though it has an acquired taste and texture, it’s packed with protein and nutrients.

A classic full English breakfast is what you’ll find served up at every café, pub and restaurant across the country. Variations depend on region and preference, but a plate is usually piled with bacon, eggs, sausages, baked beans, fried tomatoes, mushrooms and toast. It’s all traditionally accompanied by black pudding (blood sausage) and often some form of fried potato, typically a hash brown. For many, lazy weekend mornings aren't complete without one.

Biscuits with gravy is a regional speciality dish associated with the American South, though it's served at diners throughout the USA. The biscuits, similar to English scones, are served with a generous slathering of savoury, sausage-loaded gravy. Their invention is hotly contested, with some believing they date back to the American Revolutionary War when food rations were in low supply. Others suggest biscuits originate from the Southern Appalachian during the 1800s.

In Costa Rica, breakfast is served with a helping of gallo pinto (pinto beans mixed with rice) – in fact, sometimes, it's the only thing eaten for breakfast. Beans have a long indigenous history across South and Central America, while rice was brought over by the Spanish during colonisation. It’s often enjoyed with eggs, fried plantain or sausages.

Though you might commonly associate this soupy noodle dish with lunch or dinner, it was – and still is – typically enjoyed for breakfast. This clear broth-based soup comes packed with rice noodles, fresh aromatics and meat, usually beef. It’s thought to date back to the late 19th century, with influences from Chinese and French cooking. It was traditionally served from street vendors, but now you’ll find it served across the country – and the globe.  

Although not initially introduced as a breakfast food, muesli is now one of the most well-known – and consumed – breakfast options around the world. It’s believed that Swiss physician Bircher-Benner invented the dish in the early 1900s, offering it to his hospital patients as a nutrient-dense option to help enhance recovery. The original recipe featured rolled oats, apples, nuts, lemon juice and sweetened condensed milk or cream and honey. Its popularity grew in the late 1950s, when the first commercially produced product was introduced in Switzerland.

Georgia’s popular national dish, khachapuri, is filled with delicious, comforting flavours. There are a few distinctive styles across the country's different regions, but this baked recipe typically consists of leavened bread that has an open middle. It’s filled with melted cheese and a cracked egg. The idea is to rip pieces of the thick crust and then dip them into the oozing centre. They've become so popular, in fact, that the dish is used to measure inflation in cities around the country – a system known as the Khachapuri Index.

Congee is a type of savoury rice porridge that's hugely popular across Asia. While different countries enjoy it in various ways, it’s especially big at breakfast time. When served first thing, it’s often eaten plain with a mix of toppings. In some parts of China and Laos, it’s served with century egg (preserved egg), while Cambodia serves it with dried salted fish.  

Breakfast in France gets right down to what matters most: a soft, buttery croissant and an excellent cup of coffee. While France gets all the credit for croissants, this delectable pastry is thought actually to originate in Austria, dating as far back as the 13th century. A more modern version, adapted in the early 20th century, is now synonymous with France. The doughy delights are baked fresh every morning at local bakeries and patisseries across France and the rest of the world.

One of the most popular ways that Sri Lankans start the day is with a delicate and tasty egg hopper. Each hopper consists of a fried egg or two cradled inside a paper-thin, crêpe-like bowl made from rice batter and coconut milk. They're served plain or with tasty toppings such as spicy chutney, zesty sambols or sauces. They also come without the egg, too, for a tasty plant-based alternative. 

A breakfast staple that’s now enjoyed across the world, shakshuka is a delicious, flavour-packed dish that’s thought to date back to the 16th century. It’s believed to have originated in Ottoman North Africa and has become a popular breakfast item in countries such as Algeria, Morocco and Israel. Served in a piping-hot skillet, the hearty dish consists of cracked eggs baked into a savoury tomato sauce. It’s often topped with crumbled cheese and served with bread to help mop up every last lick of sauce.  

Now discover the most delicious dishes from around the world

Last updated by Lottie Woodrow.