Breakfast fried bread. Originating in the British isles during the Victorian era, the full breakfast is among the most internationally recognised British dishes. Another traditional British breakfast consists of porridge, although now associated with Scotland, it has been consumed across Britain as a staple food since at least the Middle Ages. The breakfast cereal Scott's Porage Oats was produced in Glasgow in 1880. Before the arrival of American-style breakfast cereals in the early 20th century, dried bread soaked in hot milk or tea and porridge (boiled oats) was the common daily breakfast, while leftover vegetables (often, cabbage) and potatoes not eaten
Breakfast presence has also influenced urban areas of Panama by introducing meals like cereal with milk as well as pancakes with syrup as traditional breakfast meals. The average starting time for breakfasts in the United States has been found to be 8:12 a.m, and varies from 8:08 a.m. in the South to 8:17 a.m. in the West. Breakfast often consists of a combination of hot or cold cereals, eggs, breakfast meats, and breakfast quick breads such as pancakes, waffles, or biscuits. Variants of the full breakfast and continental breakfast are also common. In the Southeastern United States, grits, and biscuits and