12 Forgotten Breakfast Foods Americans Don’t Eat Anymore

If you think breakfast is all about eggs, pancakes, or smoothies, it’s worth looking back at what once filled American kitchens. Over the decades, breakfast has shifted dramatically, influenced by changing lifestyles, advertising campaigns, and evolving ideas about nutrition. Some dishes were replaced because they were too heavy, others because they took too much time, and a few just fell out of fashion. Still, many of these forgotten foods were beloved in their time, and they shaped how Americans approached the “most important meal of the day.” Here are twelve breakfast foods that were once common but are now mostly missing from modern tables.

1. Creamed Chipped Beef on Toast

This savory dish, often called “SOS” by soldiers, was once a staple of American breakfasts, especially in the mid-20th century. Made by serving dried beef in a creamy white gravy over toast, it was cheap, filling, and easy to make in bulk. While some older diners still enjoy it, younger generations rarely see it outside of diners with classic menus. It fell out of favor as lighter breakfasts became more popular, but it still holds a nostalgic place in the memories of those who grew up with it.

2. Grapenuts Cereal with Hot Milk

Grape-Nuts is still sold today, but it used to be much more common, often eaten warm with hot milk poured over it. The cereal was marketed as a healthy and energizing start to the day, even though its dense texture wasn’t always loved by kids. In the early and mid-1900s, this simple bowl was part of many households before sweeter cereals dominated breakfast tables. Today, it’s more of a niche choice for those who enjoy old-fashioned health foods or remember their grandparents eating it.

3. Fried Mush

Before instant oatmeal became the go-to hot cereal, many households relied on farina (similar to Cream of Wheat), a creamy wheat porridge. It was cheap, filling, and easy to prepare, often served with butter, sugar, or fruit. Generations of children grew up with steaming bowls of farina on cold mornings, but over time, oatmeal and granola replaced it as healthier or trendier options. While still available, it no longer has the same cultural presence it once did.

4. Poached Eggs on Toast

Before eggs became scrambled and stuffed into burritos, poached eggs on toast were a go-to breakfast for many families. The dish was simple but felt refined, with a runny yolk soaking into toasted bread. It was a staple in early cookbooks and easy for home cooks who wanted a quick but hearty breakfast. Over time, scrambled eggs and omelets took over, and poached eggs became more associated with brunch dishes like eggs Benedict rather than a weekday morning meal.

5. Codfish Cakes

Fish for breakfast may sound unusual now, but codfish cakes were once a regular part of the American morning table, especially in New England. They were made with salted cod and potatoes, fried until crispy, and served with eggs or bread. This tradition came from old preservation methods, where salted fish was a reliable source of protein. Today, the idea of fish for breakfast has mostly vanished in the U.S., though the dish still appears in certain regions and among families with New England roots.

6. Farina

Before instant oatmeal became the go-to hot cereal, many households relied on farina, a creamy wheat porridge similar to Cream of Wheat. It was cheap, filling, and easy to prepare, often served with butter, sugar, or fruit. Generations of children grew up with steaming bowls of farina on cold mornings, but over time, oatmeal and granola replaced it as healthier or trendier options. While still available, it no longer has the same cultural presence it once did.

7. Scrapple

Scrapple was especially popular in Pennsylvania Dutch communities but also spread to other regions. Made from pork scraps and cornmeal formed into a loaf, it was sliced and fried for breakfast. It was hearty and inexpensive, making it perfect for farming families. While it still exists in niche markets and regional diners, scrapple’s strong flavor and unusual preparation have kept it from staying mainstream. For many, it’s a forgotten dish that represents a very different era of breakfast eating.

8. Buckwheat Pancakes

Pancakes remain popular, but buckwheat pancakes were once the standard before white flour dominated kitchens. They were darker in color, slightly nutty in flavor, and often served with molasses or maple syrup. These pancakes were especially common in farming areas where buckwheat was easy to grow. Over time, their rustic taste lost out to lighter, fluffier pancakes, but they still survive in some traditional diners and among cooks who appreciate their earthy flavor.

9. Kedgeree

This dish of British colonial origin was once popular in American households, particularly in the 19th and early 20th centuries. Made with flaked fish, rice, boiled eggs, and curry spices, it was a hearty way to start the day. While unusual by today’s standards, it reflected a time when savory breakfasts were common. Kedgeree eventually disappeared as American breakfasts became sweeter and more standardized. Today, it’s rarely seen outside of historical cookbooks or specialty food discussions.

10. Popovers

Popovers were once a breakfast favorite, especially in the early 1900s. These airy, hollow rolls made from an eggy batter puffed up dramatically in the oven and were served with butter or jam. They felt indulgent but were simple to make at home. Over time, they faded in popularity, replaced by easier and more predictable baked goods like toast or packaged pastries. Today, they’re mostly reserved for special occasions or nostalgic baking.

11. Cornmeal Griddle Cakes

Similar to pancakes but made with cornmeal, these cakes were once a common breakfast in many American households. They had a heartier texture than flour pancakes and paired well with honey, syrup, or savory toppings. Cornmeal was inexpensive and widely available, especially in the South and Midwest, making these griddle cakes a reliable breakfast option. They’ve since been overshadowed by classic buttermilk pancakes and waffles, leaving cornmeal versions in the background.

12. Rice Pudding for Breakfast

Rice pudding wasn’t always a dessert. In some households, it doubled as a warm breakfast dish, often made with leftover rice, milk, cinnamon, and raisins. It was creamy, filling, and comforting on cold mornings. Over time, it shifted into the dessert category and lost its spot on the breakfast table.