Breakfast Recipes from Around the World

Breakfast Recipes from Around the World 

Breakfast Recipes From Around The World: A Culinary Journey

Breakfast is the most important meal of the day, and there are many delicious and unique breakfast recipes to choose from around the world. From savory to sweet, there is something for everyone.

In this blog post, we will explore some of the most popular breakfast recipes from around the world. We will learn about the history of these dishes and how they are made. We will also get some tips on how to make them at home.

So sit back, relax, and enjoy this culinary journey around the world.

Galette-Saucisse (France)

A galette-saucisse is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a type of crepe called galette de sarrasin or Breton galette. It is a popular dish in Brittany and can be found at many festivals and events. The sausage is typically made from pork, and the galette is made from buckwheat flour. The galette is often brushed with butter or oil before grilling, and the sausage is grilled until it is browned and cooked through. The galette is then wrapped around the sausage and served hot.

Galette-saucisse can be enjoyed plain, or with a variety of toppings, such as ketchup, mustard, or mayonnaise. It can also be served with a side of fries or salad.

Here is a recipe for Galette Saucisse:


  • 1 pound pork sausage, hot or mild
  • 1 cup buckwheat flour
  • 1/2 cup milk
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Butter or oil, for brushing


  1. Preheat the grill to medium heat.
  2. In a large bowl, combine the flour, milk, egg, salt, and pepper. Whisk until smooth.
  3. Heat a small skillet over medium heat. Brush the skillet with butter or oil.
  4. Pour 1/4 cup of batter into the skillet for each galette. Cook for 2-3 minutes per side, or until golden brown.
  5. Grill the sausage for 5-7 minutes per side, or until cooked through.
  6. To assemble the galette, place a sausage on a galette. Top with your favorite toppings.
  7. Fold the galette in half and enjoy!

Balaleet (United Arab Emirates and Middle Eastern Countries)

Balaleet is a sweet and savory dish popular in the Eastern Arabian cuisine. It consists of vermicelli sweetened with sugar, cardamom, rose water, and saffron, and served with an overlying egg omelet. It is sometimes served with sautéed onions or potatoes.

Balaleet is a popular breakfast choice and is especially served during the Islamic holidays of Eid al-Fitr as the first meal of the day.

Here is a recipe for Balaleet:


  • 1 cup vermicelli
  • 1/2 cup sugar
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground saffron
  • 1/4 cup rose water
  • 4 eggs
  • 1 tablespoon butter
  • Salt and pepper to taste


1. Cook the vermicelli according to package directions.
2. While the vermicelli is cooking, combine the sugar, cardamom, saffron, and rose      water in a small bowl.
3. In a separate bowl, whisk the eggs until well combined.
4. Heat the butter in a large skillet over medium heat.
5. Add the cooked vermicelli to the skillet and stir to coat with the butter.
6. Add the egg mixture to the skillet and stir until the eggs are cooked through.
7. Season with salt and pepper to taste.
8. Serve hot.

Tortilla española (Spain)

Tortilla española (Spain)

Tortilla española is a Spanish omelet made with potatoes, onions, and eggs. It is a popular dish in Spain and is often served as a snack or light meal.

Here is a recipe for Tortilla española:


  • 6 large eggs
  • 1 pound Yukon Gold potatoes, peeled and thinly sliced
  • 1/2 cup olive oil
  • 1 large onion, thinly sliced
  • Salt and pepper to taste


1. Heat the olive oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until golden brown and tender, about 15 minutes. Remove the potatoes from the skillet and drain on paper towels.
2. Add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
3. In a large bowl, whisk the eggs until well combined. Season with salt and pepper.
4. Add the potatoes, onions, and any accumulated juices to the egg mixture and stir to combine.
5. Heat the same skillet over medium heat. Add the egg mixture and cook, without stirring, for 2-3 minutes, or until the bottom is set.
6. Using a spatula, carefully flip the tortilla over. Cook for an additional 1-2 minutes, or until the other side is set.
7. Slide the tortilla onto a serving plate and cut into wedges. Serve warm or at room temperature.

Bougatsa ( Greece)

Bougatsa is a Greek pastry made with phyllo dough and filled with custard or cheese. It is a popular breakfast food in Greece, especially in Thessaloniki. Bougatsa can be enjoyed plain or with a variety of toppings, such as powdered sugar, cinnamon, or honey.

Here is a recipe for Bougatsa:


  • 1 package phyllo dough (about 20 sheets)
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup all-purpose flour
  • 1 quart milk
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for dusting
  • Powdered sugar, for dusting


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a small bowl, whisk together the sugar and eggs until well combined.
3. In a separate bowl, whisk together the flour and milk until smooth.
4. Add the egg mixture to the milk mixture and whisk until well combined.
5. Stir in the vanilla extract.
6. Melt the butter in a small saucepan over low heat.
7. Brush one sheet of phyllo dough with melted butter.
8. Place the phyllo sheet in the prepared baking dish.
9. Repeat steps 7 and 8 with 10 more sheets of phyllo dough.
10. Pour the custard mixture over the phyllo dough.
11. Fold the remaining 9 sheets of phyllo dough over the custard mixture, brushing each sheet with melted butter as you go.
12. Bake in preheated oven for 30-35 minutes, or until the phyllo dough is golden brown and the custard is set.
13. Let cool slightly before cutting into squares.
14. Dust with ground cinnamon and powdered sugar.
15. Serve warm.


  • For a richer flavor, use whole milk instead of skim milk.
  • To make a savory Bougatsa, use feta cheese instead of sugar and eggs.
  • To make a sweeter Bougatsa, add 1/2 cup of raisins to the custard mixture.

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