Can You Name These Continental Breakfast Dishes?

Muffins can get a little confusing, depending on where you live in the world. In North America, if you say "muffin," you're talking about a baked quick bread muffin that's usually sweet and perhaps filled with fruit or nuts of some kind. In Britain, a muffin is an entirely different thing. It's what North Americans call an Engish Muffin, and it's typically a kind of flatbread.

Breakfast sausage is generally served in either patty or link form and is a staple part of Southern breakfasts where it's often added to white gravy with biscuits. The main difference between breakfast sausage and regular sausage is the size (breakfast sausages are typically smaller) and seasonings, which are often fairly simple in breakfast versions.

English muffins, which in the United Kingdom are just called muffins, have a lot of versatility in how they get used in breakfast. Arguably the most famous English muffin in the world is the McDonald's Egg McMuffin.

Variations of pancakes exist in most countries around the world, from the thin French crepe to the savory rice chataamari of Nepal. They can be savory or sweet and topped with just about anything you could imagine.

Waffles are so popular that we have appliances that exist only to make them and restaurant chains that are named after them. They're a very old breakfast item with roots dating back to ancient Greece.

Turkey bacon has only been around since sometime in the 1990s, an attempt to cash in on people's desire to eat healthier, low-fat options than traditional pork bacon. Because turkey doesn't have any natural cuts that would serve as bacon, turkey bacon is made from cuts that are chopped and reformed into strips.

Croissants, as we know them today, are the result of the baking skills of a Viennese baker who opened a bakery in Paris in 1839. The owner, an Austrian artillery officer named August Zang, inspired numerous imitators who went on to make croissants world famous.

Coffee is so synonymous with breakfast these days that the U.S. market alone is worth over $45 billion. It's hard to nail down an exact date when people first started brewing coffee, but it seems to date back to the 15th century in Ethiopia.

Orange juice got a huge boost in World War II when the U.S. Army quartermaster offered a contract to anyone who could find a way to make frozen orange juice because the government wanted a way to get Vitamin C to troops in a way that didn't taste awful. Previous frozen orange juice lost its taste quickly and turned disgusting. The result was a huge boom in the frozen juice market that had never existed.

Breakfast burritos are very much like breakfast sandwiches but prepared with a tortilla instead of bread. They can vary from having traditionally southwestern ingredients, like chorizo and salsa, or they can be more like a traditional American breakfast of eggs, potatoes and cheese. Tia Sophia's diner in New Mexico claims they coined the name "breakfast burrito" in 1975.

French toast is one of those dishes that has spread to every corner of the globe, and, as such, there are numerous variations. Hong Kong French toast is like a whole sandwich that gets battered and fried. Some variations require the bread to be soaked, not in milk but wine or juice.

Toast as a breakfast food is not nearly as old as toast itself. In the 1400s and 1500s, toast was used to flavor drinks and then it could be eaten or just tossed out. Shakespeare even used a reference to toast as a drink flavoring in "The Merry Wives of Windsor."

Bacon was first created in China where salted pork belly was perfected. The process expanded during Medieval times throughout Europe when pork curing methods were refined as a way to keep the meat preserved.

Homefries are one of the simplest side dishes around consisting of just potatoes. They can be seasoned however you like, but generally, they're just pan-fried and kept pretty simple. Why mess with a potato? It's good.

Fruit salad is the standard fresh item on any Continental breakfast menu. Generally served with melon, like cantaloupe or honeydew, and also seasonal berries, like blueberries or strawberries, it's about as simple as breakfast can get.

Breakfast isn't necessarily supposed to be fun, but single-serving cereal cups and boxes are about as fun as breakfast gets. Boxes that could be cut open and used as a bowl have been a staple part of any camping trip since the '70s.

Hash browns, which began life as "hashed brown potatoes," are just shredded potatoes that are they browned in a pan. The hash part of the name comes from the French word "hacher" for chopped.

Scrambled eggs, unlike most egg dishes, require almost no effort or technique. You mix eggs and apply heat. In its simplest form, it's just eggs, but you can add all kinds of extras — from simple salt and pepper, to milk, cream, chives, or cheese.

Boiled eggs are probably one of the earliest egg innovations. Eggs have been eaten for as long as people have been eating anything. But boiled eggs had to wait until we mastered pottery and containers, so we had something in which to boil the water.

Breakfast sandwiches are a staple of breakfasts all around the world but especially in North America where you can find them at fast food places and even gas stations. There aren't a lot of rules to a breakfast sandwich, but oddly enough, they're not that old an innovation, either. The idea of eating meat, eggs and cheese for breakfast is a 19th-century innovation.

Legend has it that tea was consumed in China as far back as 2737 BC. Tea began to expand elsewhere in the world after the British began moving seeds and plants out of China to try to set up a tea industry of their own in India as part of an attempt to break China's monopoly over the industry.

A bagel and lox is a pretty traditional breakfast in American Jewish cuisine. It's a bagel with cream cheese that has lox, or a brined salmon filet, on it. Lox gets its name from laks, the Yiddish word for salmon.

You can thank the Dutch for introducing donuts to the world when Dutch settlers brought their "oil cakes" with them to the New World. Back then, they were just fried dough, not necessarily in a ring shape. Washington Irving, who wrote "The Legend of Sleepy Hollow," is credited with being the first person to call them doughnuts in print.

Oats have been cultivated for thousands of years. Modern oatmeal is a pretty easy thing to make and can be microwaved for just a few minutes. Back in the day, you needed to soak the oats overnight in saltwater if you wanted to eat them the next day.

Yogurt is a surprisingly old food item, likely perfected by Greeks and sweetened with honey back in the day. It was also a staple of cuisine for medieval Turks, and the word "yogurt" comes from a Turkish word.

Yogurt parfaits are essentially someone's healthy twist on the traditional French parfait dessert. Those are usually made with things like custard, ice cream, whipped cream and more. The yogurt parfait swaps in vanilla yogurt, granola and fresh fruit.

Cream of Wheat is made from milled wheat and looks a bit like grits but has a different texture when it's cooked. It's often served as an alternative to grits or oatmeal with brown sugar and milk, or fruit.

Coffee cake is one of the more simple and portable items you'd find on a Continental breakfast menu. The cake can be flavored with coffee to make the name fit, but it can also be served with coffee and have any flavor you like.

Biscuits can mean different things to different people. An American would know a British biscuit as a cookie. But a proper, flaky biscuit from the Southern United States has been a staple on breakfast, lunch and dinner menus for ages, and they have existed since before the Civil War.

Cinnamon buns are such a remarkably popular pastry that Cinnabon, the restaurant chain that pretty much only makes cinnamon buns, has more than 1,200 stores in 48 countries around the world. People seriously love cinnamon buns.

Quiche is a traditional French dish that dates back to the early 1800s. It's a next-level item that you'll find on the menu at some classier hotels. One of the most popular varieties, the quiche Lorraine, is named for a region in France and is made with bacon, onions and cheese.

Omelets or omelettes, depending on your spelling preferences, are generally associated with French cuisine, and the word "alumete" seems to be an earlier version from the 14th century. Mixing eggs and other ingredients seems to have been a worldwide phenomenon, however.

Bagels are hand-shaped rings of yeast dough that have been a staple of Jewish cuisine for centuries. One of the earliest known references to bagels dates all the way back to 1610.

Granola was trademarked by John Harvey Kellogg and sold as a breakfast cereal in the late 1800s. The trademark was allowed to lapse, so now anyone who makes a similar product in North America can call it granola. If you're in Australia and New Zealand, it's still under trademark, though.

Huevos rancheros means "ranch-style eggs" and it's a traditional Mexican breakfast or brunch item. More traditional places will serve them with corn tortillas and salsa fresca. Less traditional places will serve them with sour cream and cheese and other traditional American taco toppings.

Grits are one of the simplest and iconic Southern breakfast dishes. Though there's a real art to cooking them properly, they're a deceptively simple item. Grits are just ground and boiled cornmeal, though there is a lot you can do to spruce them up — from adding butter, cheese, bacon, or shrimp.

Scones are cake-like baked goods often served with tea in the United Kingdom. There's some debate about how exactly the word "scone" is supposed to be pronounced. Some say it rhymes with "gone," and others say it rhymes with "bone."

Danish pastry sort of comes from Denmark but, in fairness, is attributed to Austrian bakers who created it there. According to legend, there was a strike at Danish bakeries back in the day, so they had to hire workers from other countries. The Austrian bakers made what would become world-renowned as Danish.

Strata is a bit like a quiche, and you can find it as an option on some nicer Continental breakfast menus. The name "strata" is a reference to the layers in the dish which is prepared kind of like lasagna, using bread instead of noodles.

Cereal is a staple at nearly any Continental breakfast because it's usually pretty cheap and easy, so even the most uncaring motel will toss a box of Rice Krispies your way. Though it's come a long way from its originals, cereal gets its name from the Roman goddess of the harvest, Ceres.