Frühstück

Frühstück is the first meal of the day in German-speaking regions. The term is formed from früh (early) and Stück, and it denotes the meal that breaks the overnight fast. In practice, Frühstück can refer to a light morning meal or a more substantial assortment of foods, depending on household habit and day of the week.

Typical foods are centered on bread and dairy. Common items include a selection of breads and rolls (Brötchen, Brot), butter, and a variety of cheeses and cold cuts, as well as jams, honey, and fruit. Yogurt or muesli and sliced fruit often accompany the meal, and beverages such as coffee, milk, tea, and fruit juice are common. In some households, eggs, bacon, sausages, or other warm dishes form part of the breakfast, especially on weekends.

Regional variations are notable in German-speaking countries. In Germany, bread and cold cuts predominate; in Austria, pastries like Kipferl and Kaisersemmel are popular, and eggs or warm dishes are common. In Switzerland, Bircher Muesli originated and remains a popular choice, alongside bread and cheeses. Breakfast customs may be light on weekdays and more elaborate on weekends or holidays, and many hotels offer a breakfast buffet (Frühstücksbuffet).

Historically, breakfast evolved with changes in food production, work patterns, and urban life. Today, breakfast ranges from simple to substantial and is increasingly influenced by global cereals, granola, and ready-to-eat options, while still reflecting regional tastes and seasonal foods. See also Mittagessen and Abendessen, the other main meals in German-speaking cultures.