9 International Breakfasts to make at home

Breakfast is often overlooked or eaten on the go in our busy lives, but as these morning meals from around the world show, you are missing out. Breakfast is an excellent time to commune as a family or community, set the mood for the day, and, of course, fill your belly with some tasty eats. 

We reached out to some of our favorite international foodies to find out what breakfast dishes remind them of home or a special place. Let’s just say the responses had us drooling over our keyboard and rushing to the kitchen to start prepping breakfast for all three meals a day. 

So whether you call it petit dejeuner, colazione, desayuno, or something else, we’re ready to eat.

Pasticciotti from Puglia

Pasticciotti is a popular breakfast in Southern Italy, especially Puglia. This sweet breakfast treat was supposedly created in Lecce in the 1700s when a pastry chef didn’t want to let extra shortcrust pastry and custard go to waste. He couldn’t make a full tart out of it, so these delicate mini tarts were born. These little custard pies have a tender crust on the outside and sweet pastry cream on the inside. 

I recommend pairing them with a good espresso or frothy cappuccino. They also make a great dessert! You can find them in most bakeries in Puglia being served throughout the day.

Check out our favorite version from The International Kitchen.

Cheese & Za’atar Mnaeesh from Lebanon

Mnaeesh are a popular breakfast item in the Levantine region. These flatbreads can come with a variety of toppings, but cheese and za’atar seem to be the most common. We had never had these savory discs and were very excited when Rola from Taste and Tell Club shared them with us.

These discs of dough can be found at most bakeries in Lebanon and come in pieces about the size of a personal pizza. You will often find them topped with a cheese such as ackawi (a middle eastern soft cheese), an oil zaatar spread, or a tomato and onion mixture. Although often eaten folded in half while on the go, they make a delicious addition to a savory breakfast spread. Serve them for a special meal alongside fresh vegetables, labneh, cheese, and tea. 

Since they are popular in several countries they are known by a few different names. You may see them called manakeesh, manakish, manaeesh. Whatever you call them they are delicious. 

You can make your own at home using this recipe from Simply Lebanese.

Bougatsa from Greece

People in Greece usually have breakfast on the go and bougatsa are a popular option. This was a Greek dish I had never heard of, but Dina at Greek Food Alchemist has us craving a flaky bite. 

While found throughout Greece, they vary in flavor from region to region. The gambit of flavors runs from very sweet to savory. The most common options are either cream or cheese filling. These little pockets are made of phyllo wrapped around the filling of choice and sometimes sprinkled with powdered sugar for a finishing touch. 

Dina’s recipe is easy to make and sure to impress. Serve your bougatsa with some strong greek coffee for the perfect tasty getaway from home. 

Dan Bing from Taiwan

Dan Bing is a dish you might not have ever heard of, but you probably have the ingredients already on hand. A thin crepe-like egg pancake wrapped around fillings such as veggies, herbs, cheese, fish – whatever is in your fridge or pantry!

These savory wraps are typically sold at street carts in Taiwan which is where Sarah and Laura of Wandercooks first encountered them.

“We LOVED having breakfast down this little alleyway in Taipei, close to the apartment we were staying in. It was run by the cutest husband and wife team and their son working at a huge grill making burgers and dan bing. Opening at 8.00 am, their shop would disappear behind a nondescript roller shutter around midday. We found ourselves there a few times amongst the locals reading their paper while nursing a coffee. Despite not speaking any Taiwanese, we managed to communicate: ‘We’ll have what they’re having.” and so our love for Taiwanese Dan Bing began!”

Ready to give Dan Bing a try in your own kitchen? Sarah and Laura’s recipe makes it super easy and is sure to have you falling in love with this breakfast dish too. 

Biscuits from the American South

Biscuits are a classic staple of the American breakfast table and have become a symbol of the American south. Around the world, the word biscuit is typically reserved for a hard disc that is more like a cookie than the flaky bread we think of in America.

Once thought of as a delicacy because flour was so expensive biscuits are now a food of the people and found at meals throughout the day. Eaten plain still hot from the oven, slathered with fresh jam, drowning in sausage and gravy, or dressed up as a fancy sandwich – they are sure to bring a little taste of the South to your table. 

Karl Worley’s recipe from Biscuit Love in Nashville, TN is a simple version that produces large buttery biscuits perfect for a slow weekend morning. 

Gallo Pinto from Costa Rica

Being the national dish of Costa Rica pretty much sums up how important Gallo Pinto is to the people of this beautiful Central American nation. This is a simple dish of white rice, black beans, onion, bell peppers, and herbs.

Gallo Pinto is served as apart of a traditional breakfast of fresh fruit, eggs, avocados or plantains, tortillas, and of course local coffee. If you visit you will find is served nearly everywhere and is a dish that brings everyone together – visitor and local alike.

This is a dish that is super easy to recreate at home for any meal of the day. Gather around the table with this simple recipe. 

Chouquette from France

When you think of France you probably think of croissants, but you are missing out if you haven’t tried chouquette. When you wander into a french bakery packed with fresh baguettes and fancy pastries you might miss these little puffs nestled in among the larger items.

Made from choux pastry (the same dough used for eclairs and profiteroles) they puff up when baked and have an airy interior. Traditionally topped with pearl sugar they aren’t as sweet as some other pastries and are a nice little treat in the morning or as an afternoon pick-me-up.

This recipe from Mon Petit Four is an easy how-to for recreating a little taste of a French boulangerie at home. Pop some of these in a bag and grab a coffee to go for a nice fall breakfast in the park or on a walk. We can at least daydream we are in Paris!

Mandazi from Kenya

These African donuts aren’t of the super sweet variety you find in America, but a basic triangular fried dough. Mandazi are often served plain, with fruit dips, or sometimes with added flavors like coconut or ground nuts.

When visiting you can find these at bakeries in many cities and often out for breakfast at hotels. You might also find them served for dessert with a dusting of powdered sugar similar to a beignet. However you serve them up you are going to fall in love with these little golden fried pillows from Nessa at Swahili Food. 

Medialunas from Argentina

A mix between brioche and croissant, medialunas are very similar to French croissants but smaller in size and slightly sweeter in flavor. They are delicious plain with a cup of strong coffee and milk. Or enjoy them as the Argentinians and spread them with something sweet like dulce de leche, chocolate, or jam.

Something about these fluffy crescents calls you to a relaxed morning with a good read. Once you make Rebecca’s easy version you might make these part of your weekend repertoire. 

Make your morning meal a little international escape with one of these delicious recipes. And once you can travel again go out and try them at their source!

And if you love bringing the taste of travel home, you need to check out B.I.T.E. Box!