Breakfast Food

American breakfast customs derive from those of rural England in the 18th century, and some divergences probably reflect changes in the latter since that time. For example, modern English hot breakfasts commonly include lightly fried tomato slices or a sauteed whole mushroom, but neither are found in the United States. Breakfast kippers are also uncommon in the United States. On the other hand, the steak-and-eggs breakfast is rare in England and probably a recent American import. English muffins (not to be confused with the British crumpet) are commonly eaten as a breakfast food in the United States.
Some regions of Canada especially Quebec, New Brunswick and parts of eastern Ontario will commonly include maple syrup with crêpes, French toast, pancakes, or waffles.
Hotels now often serve breakfast buffets for a fixed price, or offer sweet rolls, cereal, and coffee as a free "continental" breakfast. Traditionally, hotel breakfasts were made to order at a restaurant or by room service. Omelets made to order are also an option.
Fast food restaurants offer a a quick variety of biscuits designed to be eaten quickly like sausage biscuits and chicken biscuits. Some dine in restaurants offer breakfast buffets providing a full traditional breakfast.