14 Regional Breakfast Items That Have Vanished
These breakfast favorites once defined local mornings, but most have quietly disappeared from tables across the country.
- Daisy Montero
- 4 min read
Long before chain restaurants took over, breakfast was a proud regional affair. Each area had its go-to dish, often tied to local traditions, ingredients, or communities. Sadly, many of these iconic meals have faded with time, changing tastes, or disappearing diners. This list brings back those forgotten plates that once made mornings special.
1. Scrapple from the Mid-Atlantic
Steamykitchen SteamyKitchen.com on Pexels
This crispy loaf made from pork scraps and cornmeal was once a Pennsylvania Dutch staple. It showed up beside eggs in homes and diners across Delaware, Maryland, and Pennsylvania. Now, it is mostly a curiosity, spotted only in a few local spots or specialty markets.
2. Cornmeal Mush in the Midwest
David Orban on Wikimedia Commons
Often served sliced and fried or hot like porridge, cornmeal mush was a no-fuss breakfast in the rural Midwest. Families paired it with syrup, butter, or gravy. Today, it rarely makes it past the memory of farm kitchens.
3. Catfish and Grits in the Deep South
Lori on Wikimedia Commons
This hearty combo was a Southern go-to, especially near rivers where catfish were abundant. Fried fillets next to creamy grits made for a satisfying start to the day. Now it is more common on soul food menus than everyday breakfast tables.
4. Lefse Breakfast Wraps in Minnesota
Funknendai on Wikimedia Commons
Norwegian-American families used to start mornings with lefse, a soft potato flatbread often filled with butter and sugar. It was comforting and simple, especially in Minnesota and the Dakotas. Today, it appears more frequently during holidays than at breakfast.
5. Goetta in Cincinnati
David Berkowitz from New York, NY, USA on Wikimedia Commons
Goetta, made with pork, beef, oats, and spices, was a German-American invention found mostly in Cincinnati. Fried into crisp slices, it was often served with eggs and toast. You can still find it in a few diners, but it’s no longer the citywide staple it once was.
6. Taylor Ham in North Jersey
istolethetv from Hong Kong, China on Wikimedia Commons
New Jerseyans still argue over the name — Taylor Ham or pork roll — but either way, it was once the king of Jersey breakfasts. Usually served on a Kaiser roll with egg and cheese, it was greasy, salty perfection. Outside the region, though, it never really caught on.
7. Akutaq in Rural Alaska
Matyáš Havel on Wikimedia Commons
Also called “Eskimo ice cream,” akutaq was traditionally eaten for energy, even at breakfast. Made with animal fat, berries, and snow, it was rich in history and calories. Modern diets and availability have pushed it to the edge of cultural memory.
8. Liver and Onions in the Rust Belt
Jorge Díaz from Madrid, Spain on Wikimedia Commons
Once a diner classic in parts of the Rust Belt, liver and onions started the day for many working-class families. It was iron-rich and budget-friendly. Today, few breakfast menus dare to include it.
9. Sorghum and Biscuits in Appalachia
Georgiabrown24 on Wikimedia Commons
Sorghum syrup poured over fresh biscuits was a morning tradition in Appalachia. The earthy, sweet flavor was unlike anything else. As sorghum faded from shelves, so did this breakfast pairing.
10. Sausage Gravy Over Grits in Georgia
jeffreyw on Wikimedia Commons
Sausage gravy was not just for biscuits — it also topped grits in parts of Georgia. Rich, peppery, and filling, it was a Southern morning mainstay. Now, it is overshadowed by flashier breakfast options.
11. Cornbread for Breakfast in the South
Calstanhope on Pexels
Cornbread was once more than a side — it was the main event at breakfast. Served warm with butter, milk, or syrup, it was as common as toast. These days, it is more likely to appear at dinner.
12. Kippers in New England
Moody751 on Wikimedia Commons
Smoked herring, or kippers, were once a familiar sight on breakfast tables in coastal New England. Usually served with toast and eggs, they added a bold flavor to the morning. Most people today would not expect fish at breakfast anymore.
13. Tomato Gravy on Biscuits in the South
Tamorlan on Wikimedia Commons
Before sausage gravy took over, tomato gravy had a place on Southern breakfast tables. It was tangy, seasoned, and poured over fluffy biscuits. Now, it is mostly a forgotten cousin in the gravy family.
14. Red Bean Congee in Hawaiian Households
HOM Ruasmska NAM on Wikimedia Commons
Influenced by Asian traditions, red bean congee was a comforting breakfast in many Hawaiian homes. Slightly sweet, warm, and filling, it blended cultures in a bowl. As processed breakfast foods became more common, dishes like this slowly disappeared.