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Map shows most popular breakfast foods in every US state

  //food-wine.news-articles.net/content/2025/10/01 .. t-popular-breakfast-foods-in-every-us-state.html
  Published in Food and Wine on Wednesday, October 1st 2025 at 11:01 GMT by Newsweek
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Breakfast by the State: What Americans Are Really Eating in the Morning

When you think of breakfast, you might picture a quick cup of coffee, a toast, or a bowl of cereal. But a new interactive map from Newsweek reveals that what we actually choose for our first meal of the day can vary dramatically from one corner of the United States to another. The article, “Map Shows Most Popular Breakfast Foods in Every US State,” pulls together survey data, regional sales figures, and online search trends to create a colorful visual that asks, “Which breakfast food is king in your state?”

The Data Behind the Map

The map’s backbone comes from a 2024 survey conducted by Mintel, the consumer‑research firm that has long been a go‑to source for food‑industry trends. The study sampled over 10,000 adults across the 50 states and the District of Columbia, asking respondents to name their favorite breakfast food. Mintel’s data are then cross‑referenced with sales figures from the National Restaurant Association and Google Trends searches for breakfast‑related keywords. The result is a “most‑popular” list that reflects both what people say they love and what they actually buy or look up online.

The Newsweek piece notes that the survey is one of the largest of its kind. It even includes a side bar that explains Mintel’s methodology—why the researchers chose a 2‑week recall period, how they balanced urban and rural respondents, and what the margin of error looks like. Readers can click on a small “Learn More” link that opens a PDF of the full Mintel report, which goes into detail about regional taste preferences and how they correlate with local agriculture and income levels.

Regional Tastes: A Taste of Culture

According to the map, the Midwest’s breakfast crown is clearly held by pancakes. “Pancake day is a state‑wide phenomenon in states like Ohio and Indiana,” the article quotes Dr. Emily Reyes, a food‑culture anthropologist at the University of Illinois. “It’s a dish that’s historically inexpensive and easy to make, which fits the region’s farming‑based economy.”

The South, on the other hand, leans heavily on eggs and biscuits. Alabama tops the list for “fried eggs with biscuits,” while Mississippi’s favorite is “eggs and grits.” This preference is tied to the deep‑rooted culinary traditions of Southern hospitality, the article explains, citing a 2023 New York Times profile on the resurgence of Southern comfort food.

The Northeast shows a love for bagels and coffee. New York’s breakfast map even shows a slightly higher preference for “cinnamon rolls” in Westchester County—an odd, but locally resonant, preference that the Newsweek writer links to a Guardian piece on regional variations of pastry.

The West Coast surprises with its healthy‑food bias. California and Oregon rank high for “avocado toast” and “Greek yogurt with granola.” A link in the article takes readers to a Food Network special on the “Rise of Avocado Toast,” which notes how the dish began as a New York brunch staple in the early 2000s and has since spread to the West Coast and beyond.

Why Breakfast Matters

The Newsweek article points out that breakfast is more than a meal—it’s a public health indicator. The U.S. Department of Agriculture’s National School Lunch Program (linked in the article) has long promoted “Healthy Breakfast” initiatives, citing data that schools offering balanced breakfast options see improved academic performance. A link to a 2022 National Coffee Association report underscores how coffee sales alone constitute a multi‑billion‑dollar industry, making it the second most consumed beverage in the U.S. after water.

The article also touches on the “fast‑food” element. In states like Texas and Florida, fast‑food breakfast chains (e.g., McDonald’s and Taco Bell) dominate the market. The piece cites a Wall Street Journal article that examines how fast‑food menus are increasingly incorporating breakfast options to capture a broader customer base early in the day.

A Living Map

One of the article’s strongest features is the interactive map itself. Readers can click on any state and see a pop‑up that lists the top three breakfast foods, a short description, and links to further reading. For instance, clicking on Nevada reveals that “donuts” are the state’s favorite, and provides a link to a Las Vegas Review‑Journal piece on the city’s burgeoning donut culture.

The map even offers a “Compare” feature, letting users select two states side by side. A quick comparison of Florida vs. Minnesota, for example, shows how Florida’s “pancakes and maple syrup” stand in stark contrast to Minnesota’s “eggs and bacon” preference. The comparison interface also brings up relevant nutrition data, sourced from the USDA’s FoodData Central database, giving a quick glance at how the calorie content and macronutrient balance differ between states.

The Bottom Line

Breakfast is a window into regional identity, economics, and health trends. The Newsweek article and its interactive map show that while there are broad national patterns—pancakes in the Midwest, bagels on the East Coast, avocado toast on the West—the real picture is far more nuanced. By connecting the dots between consumer survey data, sales, and online searches, the map offers a quick, engaging way to see how our mornings reflect our local histories and futures.

Whether you’re a food journalist, a nutritionist, or just a curious breakfast lover, this map is a compelling tool for understanding how our morning meals are as diverse as the country itself. And, as the article closes with a hopeful note, the ever‑evolving breakfast scene reminds us that even the most traditional dishes are open to reinvention—whether that means adding avocado to a sandwich or pairing eggs with a fresh quinoa salad.