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The Most Popular Breakfast Food from Every Decade

You might be surprised by how long some of our go-to breakfast foods have been around!

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1900s: Cream of WheatTaste of Home

1900s: Cream of Wheat

Hot cereals were staples for breakfast during the first decade of the 20th century. In fact, whole grains like oatmeal, grits, cream of wheat, and even popcorn were commonly consumed to start the day. Check out what food shopping looked like 100 years ago.

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1910s: HashTaste of Home

1910s: Hash

World War I lasted much of this decade, and since foods were rationed, people made do with what they had available. Hash was a typical breakfast, as it could be composed of leftovers and other ingredients on hand.

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1920s: BaconTaste of Home

1920s: Bacon

In the ’20s, a company called Beech-Nut (now of baby food fame) began selling packaged bacon, and it’s no surprise that the salty slices became a favorite breakfast option. It’s safe to say its popularity never waned! Here are 37 more vintage recipes from the ’20s worth trying.

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1930s: Tomato Gravy and BiscuitsTaste of Home

1930s: Tomato Gravy and Biscuits

The Great Depression made its mark on the 1930s, and many foods were created out of desperation. Tomato gravy falls into that category, as it was something that folks could make without special ingredients and without spending any money.

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1940s: One-Eyed JackTaste of Home

1940s: One-Eyed Jack

The 1940s offered up some interesting breakfast fare as well, and one dish commonly seen was one-eyed Jack (also known as eggs in a basket, gashouse eggs, or toad in a hole). Find out what happened when one woman tried cooking like a 1940s housewife for a week.

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1950s: PancakesTaste of Home

1950s: Pancakes

Thanks to Bisquick and Betty Crocker, pancakes have been especially popular since the 1950s. Using the boxed mix made them a quick, easy, and fun breakfast (even though making them from scratch is just as simple). Get a look at some rare, vintage photos of what life was like in the 1950s.

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1960s: Eggs BenedictTaste of Home

1960s: Eggs Benedict

Though its origins are murky, eggs Benedict is arguably one of the most well-loved brunch dishes ever created. That tricky hollandaise sauce makes it a popular dish to order at restaurants instead of attempting it at home. If you prefer fast food for breakfast, learn what the McDonald’s menu looked like the year you were born.

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1970s: CrepesTaste of Home

1970s: Crepes

There was a crepes craze in the ’70s, as Americans got excited about getting a literal taste of European culture. There was even a chain of fast-food restaurants called the Magic Pan that bolstered the popularity of the thin cakes. Check out these other vintage recipes from the ’70s worth trying today.

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1980s: QuicheTaste of Home

1980s: Quiche

Quiches were a hit in the ’80s, though they were more like a casserole baked in a pie crust than the dainty dishes we know and love today. Not even a book entitled Real Men Don’t Eat Quiche could squash its demand.

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1990s: Chicken and WafflesTaste of Home

1990s: Chicken and Waffles

This dish was a niche favorite long before it became a country-wide hit in the ’90s. The combination of a fluffy waffle, sweet syrup, and crispy fried chicken is too good to pass up. Yum! This is the best comfort food in every state.

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2000s: Breakfast BurritosTaste of Home

2000s: Breakfast Burritos

These wraps packed with breakfast foods like bacon, eggs, and sometimes even hash browns emerged as a quick, filling breakfast in the early 21st century. Fast food chains adopted the idea, making it a great option to grab on the go. Here’s where to find the best pancakes in every state.

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2010s: Avocado ToastTaste of Home

2010s: Avocado Toast

Without question, avocado toast is the rage of the 2010s. The cult-favorite meal is not only delicious and nutritious, but it makes for an excellent Instagram post. Next, check out the most iconic American foods that defined each decade.

Taste of Home
Originally Published on Taste of Home

Grace Mannon
Grace is a full-time mom with a Master's degree in Food Science. She loves to experiment in the kitchen and writes about her hits (and misses) on her blog, A Southern Grace.