Remember those breakfast dishes grandma used to make that mysteriously vanished from our morning routines?
Breakfast tables across America have changed dramatically over the decades, with some classic morning meals fading into obscurity while others were rightfully banished!
Let’s take a nostalgic (and sometimes horrified) look at 15 breakfast dishes that time forgot—plus 5 we’re glad stayed in the past.
1. Creamed Chipped Beef On Toast
Once a military staple affectionately (or not so affectionately) nicknamed “S.O.S” or “Stuff On a Shingle,” this creamy concoction dominated breakfast tables in the 1940s and 50s.
Dried beef slices swimming in white sauce poured over toast might sound appealing to some, but this protein-packed morning meal gradually disappeared as convenience foods took over. Though occasionally spotted in diners catering to the nostalgic crowd, its glory days are behind us.
2. Codfish Cakes With Eggs
What if I told you that fish for breakfast was once completely normal? Coastal communities regularly started their day with these savory patties made from salt cod, potatoes, and onions, typically served alongside sunny-side-up eggs.
However, as America’s eating habits evolved and fresh fish became less accessible inland, this protein-rich breakfast faded away. Though still cherished in places like New England and parts of the Caribbean, you’ll rarely find them on mainstream breakfast menus today.
3. Grilled Kidneys On Toast
Though it sounds like something from a Victorian novel, grilled kidneys (usually lamb or veal) on buttered toast were genuinely considered a luxurious morning meal in early 20th century America!
Prepared with a touch of Worcestershire sauce and sometimes topped with parsley, this organ meat breakfast gradually disappeared as American palates changed. Nowadays, finding kidneys on any American breakfast menu would be shocking, though they still make appearances in traditional British fry-ups.
4. Welsh Rarebit
Ever wondered about that cheesy, beer-infused toast that grandpa raved about? Welsh Rarebit (or Rabbit, as some called it) was essentially sophisticated cheese toast, made with sharp cheddar, beer, mustard, and sometimes Worcestershire sauce, all melted together and poured over toasted bread.
Despite its deliciousness, this rich breakfast fell from favor as quicker options emerged. Though occasionally found in gastropubs today, it’s rarely eaten as a morning meal anymore. Share your thoughts if you’ve tried this forgotten classic!
5. Scrapple
Pennsylvania Dutch breakfast lovers, cover your ears! This regional favorite made from pork scraps and trimmings mixed with cornmeal and spices then formed into a loaf has largely disappeared outside its Mid-Atlantic stronghold.
Fried until crispy on the outside while staying soft inside, scrapple was thrifty breakfast perfection for many generations. Though still fiercely defended by devotees in Pennsylvania, Delaware, and parts of Maryland, most Americans today have never tasted—or even heard of—this unique breakfast meat.
6. Broiled Grapefruit
Halfway between dessert and breakfast, broiled grapefruit topped with brown sugar and a maraschino cherry was the height of breakfast sophistication in the 1950s and 60s. Housewives across America would carefully prepare this citrus delight by sprinkling sugar and popping it under the broiler until caramelized.
As convenience foods took over and fresh grapefruit consumption declined, this simple yet elegant breakfast course vanished from tables. Though occasionally featured in retro cookbooks, few modern families start their day with this warm, tangy treat.
7. Shirred Eggs
Fancy yet simple, shirred eggs (eggs baked in individual dishes with cream and sometimes herbs) were once a breakfast staple in well-to-do American homes. These delicate eggs were baked until the whites set but the yolks remained gloriously runny.
Though technically easy to prepare, shirred eggs required individual ramekins and careful timing—luxuries busy modern families abandoned. While occasionally spotted on upscale brunch menus, these elegant eggs have largely disappeared from everyday breakfast tables. Try making them this weekend for a taste of bygone breakfast elegance!
8. Corn Pone And Milk
Southern grandparents might remember crumbling day-old corn pone (a simple cornmeal cake) into a glass of cold milk for breakfast! This humble morning meal sustained generations of rural Americans, especially in the South, where cornmeal was plentiful and affordable.
Unlike its cousin cornbread, corn pone contained no eggs or sugar—just cornmeal, water, and salt. As processed cereals became widely available and incomes rose, this simple sustenance breakfast faded away. Would you try this rustic breakfast from America’s past?
9. Finnan Haddie
Heavens to Betsy, can you imagine starting your day with smoked haddock? Finnan haddie, a Scottish import, was particularly popular in New England coastal communities throughout the 19th and early 20th centuries.
Typically poached in milk and served with butter, this smoky fish breakfast provided hearty sustenance for working families. As American breakfast preferences shifted toward sweeter options and refrigeration made fresh meats more accessible, this once-common breakfast fish swam away from our morning tables.
10. Graham Porridge
Before granola bars and instant oatmeal packets, health-conscious Americans in the 19th century started their day with graham porridge! Created by dietary reformer Sylvester Graham (yes, the graham cracker guy), this wholesome breakfast consisted of coarse graham flour cooked into a thick porridge.
Often served with milk or molasses, this hearty breakfast was promoted as morally and physically superior to meat-heavy morning meals. Though graham flour still exists, the time-consuming porridge version has been replaced by quicker whole grain options. Would you try this vintage health food?
11. Cornmeal Mush
Long before polenta became trendy, American pioneers and farmers started their days with cornmeal mush—essentially the same dish but served as breakfast! Made by slowly cooking cornmeal with water until thick, it could be eaten hot with milk and maple syrup or allowed to set overnight.
The cold version would be sliced and fried in butter until crispy on the outside and creamy inside. As prepared cereals gained popularity in the early 20th century, this time-intensive breakfast staple gradually disappeared from most American homes.
12. Milk Toast
Believe it or not, milk toast wasn’t just a metaphor for blandness—it was actually a beloved comfort breakfast for generations of Americans! This simple dish consisted of toasted bread soaked in warm milk, often sweetened with sugar and flavored with butter, cinnamon, or nutmeg.
Particularly popular for those feeling under the weather, milk toast was the chicken soup of breakfasts. As cold cereals became the norm and toast became a side rather than a main dish, this soothing morning meal faded into obscurity.
13. Oysters For Breakfast
Shocking as it seems today, oysters were once so plentiful and affordable that Americans commonly ate them for breakfast! Before overharvesting and pollution reduced oyster populations, these briny bivalves were served fried, stewed, or even raw as morning fare in coastal cities throughout the 19th century.
Typically accompanied by eggs and toast, breakfast oysters provided protein to start the workday. As oysters became luxury items and American breakfast preferences shifted toward sweeter options, this seafood breakfast tradition disappeared. Anyone brave enough to bring this tradition back?
14. Breakfast Sausage Cake
No, not a sweet cake—this was a savory breakfast loaf made by mixing ground sausage with cornmeal, eggs, and milk, then baking it until firm. Popular in farmhouse kitchens during the early 20th century, this hearty dish provided sustenance for a day of physical labor.
Often served with gravy or molasses, sausage cake allowed families to stretch expensive meat further. As breakfast became less calorie-intensive and more convenient, this time-consuming dish disappeared from most American tables. Have you ever heard older relatives mention this forgotten breakfast?
15. Kippers And Eggs
Across America in the early 20th century, smoked herring (kippers) with eggs was considered a perfectly normal breakfast, particularly in households with British or Scandinavian heritage. These small, oily fish were typically broiled and served alongside scrambled eggs with toast.
Health experts today might applaud the omega-3 content, but as American breakfast preferences shifted toward sweeter, milder flavors, kippers swam away from our morning tables. Though still enjoyed in parts of Europe, you’d be hard-pressed to find them on American breakfast menus outside specialty restaurants.
16. Liver And Onions For Breakfast
Hard to swallow for modern tastes, but liver and onions was once considered an energizing breakfast, particularly among working-class families in the early 20th century! Sliced beef or calf’s liver fried with onions provided an affordable protein source rich in iron and vitamins.
Usually accompanied by bread and eggs, this filling breakfast dish became less popular as breakfast meals got sweeter and organ meats became less popular. While liver and onions might still appear on dinner menus, its days as a breakfast staple are long gone—much to the relief of many!
17. Brain Scramble
Brace yourself for this one! Before modern food safety concerns and changing tastes, scrambled eggs with calves’ brains was considered a luxurious breakfast in certain circles during the late 19th and early 20th centuries.
The brains were typically poached, then mixed with eggs and scrambled together. Often served at high-end establishments and in wealthy homes, this protein-rich breakfast thankfully fell out of favor as concerns about health risks grew and American palates changed. Would you dare try this forgotten “delicacy” if offered?
18. Breakfast Steak With Blood Pudding
How could anyone stomach blood sausage first thing in the morning? Yet this combination of pan-fried steak alongside slices of blood pudding (a sausage made with blood, fat, and fillers) was considered the epitome of a hearty breakfast in certain American communities with strong European ties.
Often accompanied by fried eggs and toast, this intensely savory breakfast provided substantial calories for physical labor. Modern breakfast preferences have shifted dramatically away from such heavy, iron-rich options. Most Americans today would likely pass on this particular breakfast revival!
19. Jellied Veal Breakfast Loaf
Perhaps the most shudder-inducing forgotten breakfast was jellied veal—essentially a cold terrine made from veal, gelatin, and various seasonings, sliced and served for breakfast! This aspic-encased meat creation was particularly popular in upscale households during the early to mid-20th century.
Often accompanied by toast points and sometimes eggs, this gelatinous morning protein has thankfully disappeared from our breakfast tables. Modern appetites generally reject cold, wobbly meat products as morning fare—and we can all be grateful for that culinary evolution!
20. Spam And Pineapple Scramble
Behold the culinary abomination that was Spam and pineapple scramble! This mid-century breakfast disaster combined cubed Spam, canned pineapple chunks, and eggs into a sweet-savory protein bomb that thankfully didn’t survive beyond the convenience-food craze of the 1950s.
Created to use popular pantry staples, this Hawaiian-inspired concoction appeared in numerous mid-century cookbooks and magazine advertisements. While Spam itself has experienced nostalgic revivals, this particular morning mixture remains buried in vintage recipe files—and rightfully so!