This list includes 34 Breakfast Foods that start with R, ranging from “Ragi Porridge” to “Rye Crispbread”. You’ll find grains, breads, dairy and fruit dishes plus portable and warm options that suit everyday breakfasts.
Breakfast Foods that start with R are commonly eaten morning dishes and ingredients whose names begin with the letter R. For example, ragi porridge is a staple in South India and parts of Africa, prized for its nutrition.
Below you’ll find the table with Item, Main ingredients, Calories (per typical serving), and Source.
Item: The dish or food name as commonly searched; use it to find recipes, variations, or shopping lists quickly.
Main ingredients: Key components that make up the dish so you can check for allergens, plan groceries, or adapt recipes.
Calories (per typical serving): Estimated energy per standard serving to help you compare options and plan portion sizes for meals.
Source: Reference for nutrition or ingredient notes so you can verify numbers and explore original recipe details.
Breakfast Foods that start with R
| Item | Main ingredients | Typical serving | Calories (kcal) |
|---|---|---|---|
| Raisins | Grapes (dried) | 1/4 cup (40 g) | 120 kcal |
| Raspberries | Raspberries | 1 cup (123 g) | 64 kcal |
| Ricotta | Milk, whey | 1/4 cup (62 g) | 100 kcal |
| Ricotta Toast | Ricotta, bread, honey/fruit | 1 slice (70 g) | 180 kcal |
| Ricotta Pancakes | Ricotta, eggs, flour | 2 pancakes (120 g) | 320 kcal |
| Rye Bread | Rye flour, water, yeast, salt | 1 slice (32 g) | 83 kcal |
| Rye Crispbread | Rye flour, water, salt | 1 piece (10 g) | 35 kcal |
| Rolled Oats | Oats (rolled) | 1/2 cup dry (40 g) | 150 kcal |
| Rice (cooked) | White rice, water | 1 cup cooked (158 g) | 205 kcal |
| Rice Porridge | Rice, water or milk | 1 cup (245 g) | 160 kcal |
| Rice Pudding | Rice, milk, sugar | 1/2 cup (125 g) | 180 kcal |
| Rice Cakes | Puffed rice | 1 cake (9 g) | 35 kcal |
| Rice Noodles | Rice flour, water | 1 cup cooked (140 g) | 190 kcal |
| Refried Beans | Pinto or black beans, oil, spices | 1/2 cup (122 g) | 120 kcal |
| Red Bean Paste | Azuki beans, sugar | 2 tbsp (30 g) | 90 kcal |
| Red Bean Bun | Dough, sweet red bean paste | 1 bun (80 g) | 200 kcal |
| Raisin Bran | Whole grain flakes, raisins, sugar | 1 cup (55 g) | 190 kcal |
| Raisin Bread | Bread dough, raisins, sugar | 1 slice (40 g) | 120 kcal |
| Roti | Whole wheat flour, water | 1 piece (40 g) | 130 kcal |
| Roti Canai | Wheat flour, oil, water | 1 piece (120 g) | 350 kcal |
| Rava Upma | Semolina (rava), vegetables, spices | 1 cup (200 g) | 260 kcal |
| Rava Dosa | Semolina, rice flour, spices | 1 dosa (100 g) | 200 kcal |
| Ragi Porridge | Ragi (finger millet), water or milk | 1 cup (200 g) | 150 kcal |
| Rosti | Potatoes, butter/oil, salt | 1 patty (150 g) | 300 kcal |
| Rugelach | Flour, butter, sugar, jam or nuts | 1 roll (25 g) | 110 kcal |
| Rhubarb | Rhubarb stalks | 1/2 cup cooked (122 g) | 26 kcal |
| Raspberry Jam | Raspberries, sugar | 1 tbsp (20 g) | 50 kcal |
| Rye Crackers | Rye flour, oil, salt | 3 crackers (15 g) | 90 kcal |
| Roll (Bread) | Wheat flour, water, yeast, salt | 1 roll (50 g) | 140 kcal |
| Raita | Yogurt, cucumber, spices | 1/2 cup (120 g) | 60 kcal |
| Rava Kesari | Semolina, sugar, ghee, saffron | 1/2 cup (120 g) | 220 kcal |
| Rommegrot | Sour cream, flour, milk, butter | 1 bowl (200 g) | 400 kcal |
| Redcurrants | Redcurrants | 1/2 cup (60 g) | 30 kcal |
| Rice Cereal | Processed rice, often fortified | 1 cup (30 g) | 110 kcal |
Descriptions
Raisins
Sweet dried grapes often added to cereal, oatmeal, or eaten alone as a portable, energy-dense breakfast snack.
Raspberries
Fresh tart berries used in yogurt, porridge, pancakes, or smoothies; high in fiber and antioxidants.
Ricotta
Soft fresh cheese used on toast, pancakes, or with fruit; adds protein and creamy texture to breakfast dishes.
Ricotta Toast
Toasted bread topped with ricotta and fruit or honey for a quick, protein-rich breakfast or snack.
Ricotta Pancakes
Light, fluffy pancakes made with ricotta for extra creaminess and protein; served with fruit or syrup.
Rye Bread
Dense, flavorful bread often used for toast or sandwiches; whole-grain rye provides fiber and minerals.
Rye Crispbread
Thin, crunchy crispbread commonly topped with cheese, spreads, or smoked fish for a light breakfast.
Rolled Oats
Whole oat flakes used for porridge, overnight oats, or granola; rich in soluble fiber and slowly absorbed carbs.
Rice (cooked)
Plain cooked rice is a breakfast staple in many cultures, served sweet or savory with eggs, pickles, or stews.
Rice Porridge
Soft, warm rice porridge (congee) eaten sweet or savory; gentle, filling breakfast that’s easy to digest.
Rice Pudding
Creamy sweet dish of simmered rice and milk, often served warm or cold with cinnamon for breakfast or dessert.
Rice Cakes
Light, crunchy low-calorie cakes often topped with nut butter, avocado, or cheese for a simple breakfast.
Rice Noodles
Thin rice-based noodles used in breakfast soups (e.g., pho) or stir-fries in many Asian cuisines.
Refried Beans
Mashed and seasoned beans served with eggs, tortillas, or on breakfast bowls in Mexican and Tex-Mex breakfasts.
Red Bean Paste
Sweet East Asian paste used in buns, pancakes, or pastries; common filling for breakfast breads and snacks.
Red Bean Bun
Steamed or baked sweet bun filled with red bean paste, popular as a quick breakfast or snack in East Asia.
Raisin Bran
Cereal combining bran flakes and raisins; high in fiber but often contains added sugars.
Raisin Bread
Sweet bread studded with raisins; commonly toasted and buttered for breakfast or used for French toast.
Roti
Unleavened flatbread common in South Asian breakfasts, served with curries, eggs, or vegetables.
Roti Canai
Flaky Malaysian/Indian flatbread often served with curry or dhal for a hearty breakfast or brunch.
Rava Upma
Savory South Indian semolina porridge cooked with vegetables and spices, a common filling breakfast dish.
Rava Dosa
Thin, crispy South Indian pancake made from a semolina batter; served with chutney and sambar at breakfast.
Ragi Porridge
Nutty, gluten-free millet porridge popular in South India, served sweetened or savory for breakfast.
Rosti
Swiss-style grated potato pancake, crispy outside and soft inside; often served with eggs or smoked salmon at breakfast.
Rugelach
Small crescent pastry of Jewish origin, flaky and sweet—commonly enjoyed with coffee at breakfast or brunch.
Rhubarb
Tart stalks stewed into compote or jam for yogurt, porridge, or pancakes; adds bright flavor to breakfast.
Raspberry Jam
Sweet fruit spread used on toast, scones, or pancakes; packs flavor but can be high in sugar.
Rye Crackers
Crunchy crackers made from rye, often paired with cheese or spreads for a light breakfast bite.
Roll (Bread)
Small bread roll eaten plain, toasted, or used for breakfast sandwiches with eggs or cheese.
Raita
Cooling Indian yogurt condiment served alongside fried or spicy breakfast breads like paratha.
Rava Kesari
Sweet South Indian semolina pudding flavored with saffron and ghee, served warm as breakfast or festive treat.
Rommegrot
Traditional Norwegian sour-cream porridge, rich and creamy; eaten warm as a special breakfast or celebration dish.
Redcurrants
Tangy small berries used fresh or in compote and jams to brighten yogurt, pancakes, or porridge.
Rice Cereal
Ready-to-eat breakfast cereal made from puffed or flaked rice; mild flavor, often served with milk and fruit.