Mini wheats are tricky, because you want the frosting to soften up, but you don’t want them to get mushy and dissolve. There’s a fairly small time window where eating them is appetizing.

makes me think that if i had a brunch restaurant, i would have cold pizza on the menu…

also an interesting breakfast: rancher’s eggs (they are traditionally called by the same name in spanish, but i’d mangle it). i’ve made them by putting a bunch of salsa in a pot, brought to a boil, then put a raw, unbeaten egg into a little well in the salsa. cover the pot and reduce to a simmer. gotta love eggs poached in nontraditional liquids. standard pasta sauce might be good, or perhaps even curry, and not even for breakfast… just because.

As to the homogeneity of the North American breakfast: I know when I wake up early I’m extremely picky and won’t eat things I’d happily eat at other times. Perhaps I’m not alone?

i too have been one to eat cereal at non-morning times, and it reminds me of my common pet peeve about north-american breakfast: it is very limited in its style. sweet cereal or pancakes or other grain based, or egg-cheese-veggie-meat things. basically an unusual set of foods eaten only at breakfast, and breakfast will be only these foods…

i love to depart from this by breaking fast some mornings with cold pizza (a seriously underrated breakfast) or cold curry from the night before (particularly thai massaman curry).