This list includes 18 Breakfast Foods that start with K, from “Kaiser roll” to “Kulcha”. They are mostly breads, pastries, and regional grain or egg dishes used for quick weekday breakfasts and casual brunches.

Breakfast Foods that start with K are morning dishes and baked goods whose common names begin with the letter K. Many show regional food history, like “kaya toast” in Southeast Asia or Jewish “kugel” as a comforting morning dish.

Below you’ll find the table with Item, Main ingredients, Calories (per typical serving), and Source.

Item: The food name as commonly searched so you can quickly spot familiar or regional breakfasts.

Main ingredients: Key components listed so you know what to buy and any main allergens to watch.

Calories (per typical serving): Estimated energy per usual serving helps you plan portions and compare options.

Source: Where the calorie or ingredient info comes from so you can check or learn more.

Breakfast Foods that start with K

ItemMain ingredientsTypical serving sizeCalories (kcal per typical serving)
KiwiKiwifruit100 g / 1 medium61 (USDA)
KippersSmoked herring100 g / 1 fillet230 (est.)
KedgereeSmoked fish, rice, eggs, butter250 g / 1 bowl450 (est.)
KashaToasted buckwheat groats (porridge)150 g / 1 cup cooked140 (est.)
KaiserschmarrnShredded pancake, eggs, flour, sugar200 g / 1 plate550 (est.)
KolacheSweet yeast pastry with fruit/cheese/sausage85 g / 1 medium pastry320 (est.)
Kaya toastToast with kaya (coconut-egg jam) and butter100 g / 2 slices350 (est.)
KnishDough filled with potato/meat/cheese120 g / 1 knish360 (est.)
KringleLayered butter pastry (Danish)100 g / 1 piece410 (est.)
KoulouriSesame-crusted bread ring100 g / 1 ring330 (est.)
KhachapuriCheese-filled bread (egg optional)300 g / 1 boat850 (est.)
KheerRice pudding with milk, sugar, nuts150 g / 3/4 cup210 (est.)
KulchaLeavened flatbread (flour, yogurt)100 g / 1 flatbread260 (est.)
KimchiFermented cabbage (spice, salt)75 g / 1/3 cup15 (est.)
KimbapSeaweed roll with rice and fillings200 g / 1 roll420 (est.)
Kaiser rollYeasted bread roll70 g / 1 roll210 (est.)
Kaya (spread)Coconut milk, eggs, sugar jam15 g / 1 tbsp60 (est.)
Knäckebröd (crispbread)Rye flour, water, salt30 g / 2 crisps120 (est.)

Descriptions

Kiwi
Tangy green fruit often eaten fresh at breakfast or in fruit bowls; high in vitamin C and fiber.
Kippers
Oily herring smoked and split open; a traditional British breakfast fish, often served with toast and lemon.
Kedgeree
Victorian-era British breakfast of flaked smoked fish, rice and hard-boiled eggs, flavored with curry and butter.
Kasha
Hearty buckwheat porridge eaten hot with milk or butter; popular in Eastern European and Jewish cooking.
Kaiserschmarrn
Austrian torn pancake, lightly caramelized and served with fruit compote or powdered sugar—sweet and fluffy.
Kolache
Central European pastry popular in Texas; soft dough filled with jam, cheese or savory fillings for breakfast.
Kaya toast
Singaporean/Malaysian favorite: crisp toast spread with sweet coconut-and-egg jam and butter, often with soft-boiled eggs.
Knish
Eastern European pastry popular in New York; a portable, savory breakfast snack with mashed potato or other fillings.
Kringle
Buttery, flaky Scandinavian pastry often filled with nuts, fruit or cream—common café breakfast pastry.
Koulouri
Greek sesame-coated ring bread sold as street-food breakfast—chewy inside with a toasty sesame crust.
Khachapuri
Georgian oven-baked bread stuffed with molten cheese and often topped with an egg—rich, sharable breakfast.
Kheer
Creamy Indian rice pudding flavoured with cardamom and nuts; eaten as breakfast or dessert in South Asia.
Kulcha
North Indian soft flatbread often served with spicy chickpea or curry for a hearty breakfast.
Kimchi
Spicy, tangy Korean fermented cabbage commonly eaten at breakfast as a side or with rice for flavor and probiotics.
Kimbap
Korean rice-and-fillings roll (seaweed, rice, veggies, protein); portable and commonly eaten for breakfast or lunch.
Kaiser roll
Crusty, round roll used for breakfast sandwiches or with butter and jam—classic bakery staple.
Kaya (spread)
Sweet, glossy Southeast Asian coconut-and-egg jam used on toast or in sandwiches for a rich breakfast spread.
Knäckebröd (crispbread)
Scandinavian crisp, very crunchy rye flatbread eaten with cheese, spreads or toppings for a light, fiber-rich breakfast.
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