Although you may disagree with breakfast being the “most important meal of the day,” as it is often touted, it does have various benefits, such as providing crucial nutrients at the start of the day and even making weight loss a bit easier.
A balanced breakfast often includes a few carbs like pancakes, hash browns, or biscuits; vegetables and fruits such as tomatoes, avocados, spinach, onions, and berries; and fats like nuts, milk, and cheese.
But in my opinion, no breakfast is truly complete without a side of delicious, savory breakfast meat for protein.
In this article, I’ll discuss the best breakfast meats to enjoy with your eggs, oatmeal, and other breakfast favorites.
It can be challenging to choose which type of flavor, meat, and style of cooking you want to go with for breakfast. But after finishing this article, you’ll be able to choose the perfect breakfast meat for your own unique tastes and preferences.
Bacon is one of the tastiest and most popular breakfast meats, and for great reasons.
First and foremost, bacon tastes delicious. It has a unique combination of salty, smoky, and sweet flavors, making it irresistible.
Given its unique combination of flavors, it also pairs well with various foods. You can throw it on an egg and cheese croissant, eat it alongside sweet pancakes or french toast, or crumble it up and put it in your milky grits.
I even like putting a bacon stick in my bloody mary cocktail – there’s nothing bacon can’t do!
But above all, the best part of bacon is the instant smell your nose receives when you or someone else starts cooking it in the morning. The smell alone is to die for!
Lox is a type of brined salmon. I prefer when I smoke the lox, but you can eat either way.
The best way to eat lox for breakfast is on an everything bagel with plain cream cheese and capers.
This bagel sandwich provides the perfect balance of salty, savory, and creamy flavors.
Lox is also an excellent option for those looking for a slice of healthier breakfast meat because it is high in omega-3 fatty acids and protein but low in saturated fat.
Although steak is more common for dinner, it can also make for a fantastic breakfast.
There are many ways to cook steak for breakfast, but my personal favorite is a nice, juicy ribeye steak that’s been seared on the outside and cooked to medium-rare perfection on the inside.
I like to serve my steak with a side of scrambled eggs and home fries for a complete and balanced meal.
It’s also not a bad idea to shred the steak and include it in a tasty breakfast burrito with eggs, salsa, beans, rice, and guacamole.
Canadian bacon is a type of pork that comes from the eye of the pig’s loin. It’s leaner and lower in fat than traditional bacon, making it a healthier option.
It’s often precooked and can be eaten cold or heated up. I like to heat my Canadian bacon in the oven or stovetop and then add it to my egg scramble.
Canadian bacon is also a common ingredient in omelets, quiche, and other breakfast casseroles.
Canadian bacon is fattier than ham, and you can use the extra fat on the pan to cook your additional breakfast items, such as fried eggs or breakfast potatoes.
Ham is another type of pork meat that people love to eat for breakfast.
It’s a bit saltier than bacon and Canadian bacon, so it pairs well with sweeter foods like pancakes, waffles, and french toast.
I also like to add ham to my egg dishes for extra flavor. Ham and cheese omelets are one of my favorite breakfast meals.
Ham is also a common ingredient in breakfast casseroles, quiche, strata, and breakfast sandwiches.
Speaking of breakfast sandwiches, sausage is my number one choice for the meat component.
I love the juicy, flavorful, and slightly spicy taste of breakfast sausage.
You can find breakfast sausage in many different flavors, such as maple, sage, and apple. My personal favorite is the original pork flavor.
I like to cook my sausage on the stovetop and then add it to an English muffin, biscuit, or croissant with egg and cheese.
Sausage, and specifically chorizo, is also a great addition to Mexican-style egg dishes like:
- breakfast tacos
- breakfast burritos
- breakfast quesadillas
- huevos rancheros
Turkey bacon is well-known as a healthier alternative to traditional pork bacon.
Manufacturers make it from ground turkey that’s been formed into strips and then smoked or cured.
Turkey bacon has a similar taste and texture to pork bacon, but it’s lower in calories, fat, and sodium.
I like to cook my turkey bacon in the oven until it’s nice and crispy. Then I add it to egg dishes, breakfast burritos, or just eat it on its own as a quick and easy snack.
Turkey may get a bad reputation for not being as flavorful as “real bacon,” but I sometimes crave the taste of turkey bacon even more than pork bacon. They taste different enough to me that I thoroughly enjoy both!
And although it’s healthier, it’s still not the healthiest breakfast meat and should be eaten sparingly.
Scrapple is a type of dish popular in the Mid-Atlantic region of the United States. It’s made from pork scraps and cornmeal and is typically fried.
I grew up eating scrapple, and I have to say, I love it! It’s a bit of an acquired taste; however, once you get used to the unique flavor, it’s hard to resist.
People often serve scrapple as a side dish for lunch and dinner, but I think it makes for excellent breakfast meat because it pairs well with poached eggs and hash browns.
Another idea for this savory breakfast meat is adding some sweetness. Adding maple syrup, grape jelly, apple butter, or honey gives it a more dynamic flavor that’s lovely in the morning.
Also known as “Taylor ham” because New Jersey’s John Taylor developed it, pork roll is a type of processed pork popular in the northeastern United States.
Pork roll is made from cured and smoked pork ground up and formed into a log. It’s then sliced and fried.
A pork roll is often served on a roll with egg and cheese on a sandwich, but you can also eat a pork roll on its own or add it to other dishes.
I like to add pork roll to egg scrambles for extra flavor, and I think it goes well with common scramble ingredients such as bell peppers, onions, and jalapeños.