Conecuh sausage is delicious any time of day.
Scrapple is not available around here, but I had the privilege of trying some for the first time at a food festival a couple of years ago, and I enjoyed it very much.
Or make them so delicious! 
Ditto, but sometimes you want to play around yourself!
I wonder what the first predator thought after he’d devoured his first victim. “Mmmmmm, boy! Hey, that was good! Gotta try some more species and see what they taste like!” :o
I make a chorizo, egg, cheese, onion and pepper breakfast burrito that my kids and I just love.
One of my all-time favorite breakfasts (egg over-easy though).
As a kid, corned beef hash with any type of runny yolk egg (sunny side up or over easy–it really makes no difference to me as long as the yolk is liquid), and some rye toast was my usual order for the rare occasions my parents would take us out for breakfast (usually something like Mother’s Day.) Delicioso.
My wife is vegetarian. In America one of the major vegetarian “meats” brands is Morningstar Farms; their stuff is actually pretty good. They get the texture and seasoning of their “meats” mostly right. An actual meat eater, such as myself, won’t be fooled of course, but I admit they are tasty and I will eat them without complaint.
I was gonna take exception to your statement but luckily read through the thread and decided you’d been excoriated enough. I really love chorizo and eggs for breakfast. In fact I rarely have any for lunch or dinner.
It’s not a cuisine I’m too familiar with but Filipino breakfasts have some interesting meats & fish.
This cite seems like a good introduction.
Thank you. I still maintain that cumin and chiles are not meant for breakfast.
Silenus has a good point, in that I should start drinking earlier.
Anyway, I know what to serve you fuckers if you show up at eight AM.
I have a bunch of friends from Jersey and find myself there on occasion. I’ve always heard pork roll talked about as part of a breakfast sandwich, not as a side on it’s own. PR, egg, and cheese, salt, pepper, ketchup on a roll is what I order. I think it makes an excellent sandwich, but I wouldn’t order it as a side for fried eggs and home fries.
Have you never had the wonders of shakshuka? Another breakfast food (though eaten at all times of day) that is often focused on chiles and cumin for the spicing.
Excellent!
There’s actually a fierce battle going on within the food industry who can get the best meat substitute out on the market, fast. Vivara was the first with plant based steak; https://www.tesco.com/groceries/en-GB/products/300544698 but the battle is also on the bread meats. A famous liver wurst brand, Kips, just last month came out with a veggie liverworst, and it is really good. https://kips.nl/nieuws-liever-kips-vegetarische-leverworst/
There’s also plant based filet american and chicken sausage.
I know it, but I’ve never made it. I might try it as a light supper, but not breakfast.
How do you get all the yummy sauce mixed with egg yolk into your belly? Do you toast some pita on the side (with olive oil and za’atar) so you can scoop it up?
You serve shakshuka with bread. Here’s a good basic recipe Shakshuka With Feta Recipe - NYT Cooking
What’s “filet American”? Like most foods named after a location, we don’t have anything called that here.
I just use whatever bread I have around. Preference is for something crusty, substantial, and rustic. It’s one of my go-to breakfasts. Fast, easy to make, delicious, and I find it very satiating for something that is pretty low-calorie (minus the carbs you eat along with it.) I usually make mine with fresh chile peppers in addition to dried chiles, but it’s very much a dish you can improvise around. All this talk of chorizo makes me think a chorizo-tomato base for shakshuka would make a lovely breakfast, too. And, before I google, I’m going to bet I’m not the first person to think of this.
goes off to Google
Of course not. Every. Single. Time. It’s impossible to be original!
It’s my favorite thing about St. Patrick’s Day, because I always make a ton of corned beef, and the next day is homemade hash for breakfast!
Yes, that is true, such names are never true. Filet Americain is a bit like steak tartare. It’s a paste of rare meat with mayo or egg. Quite popular on bread here, with a sprinkling of onions.
Try it with duck eggs, it’s amazing.