I’m a big fan of a full English breakfast, even though it’s a lot of food. At least, I thought it was a lot of food until I met its Scottish cousin! A traditional breakfast in Scotland shares some familiar staples with an English breakfast, but adds its own bold items for a fully Scottish version. A traditional Scottish breakfast doesn’t just fuel your morning. It fuels your entire day!
But what’s included in a traditional Scottish breakfast? Should visitors try it, or is it best left for the locals?
Let’s talk about what’s on the plate and where you can try one for yourself.
Hint – Scottish breakfasts do include back bacon and black pudding. You don’t have to eat either one, but it adds to the experience to try them at least once! If you aren’t sure what “back bacon” is (or black pudding, for that matter), read on for more info or check out this post about the full English breakfast.
History of the traditional Scottish breakfast
A traditional breakfast in Scotland finds its roots in rural farm life. A hearty morning meal was essential before a long day working on the farm. The breakfast plate was loaded with things that were available, like cured meats, eggs, bread and potatoes and often Scottish porridge as well. Really anything that would keep you full until the next break in the day.
The modern day version of the full Scottish breakfast came about during Victorian times. Breakfast was the most important meal of the day and became more structured and indulgent. It was used to showcase affluence and hospitality in addition to providing great fuel for starting the day.
In Scotland, regional traditions and ingredients gave the meal its own identity, distinct from the English breakfasts of the day. Square sausage, tattie scones, haggis and black pudding became key parts of a Scottish breakfast.
Today, a traditional breakfast in Scotland is less about fueling up before a hard day of labor, and more about enjoying Scottish traditions. It’s still served in homes, but most visitors enjoy it in hotels, B&Bs, inns or pubs, and traditional cafés across the country. It’s a cultural experience and comfort food classic.
What’s in a traditional Scottish breakfast?
Traditional Scottish breakfasts are generous and filling. They’re also not shy about carbs or meat! There isn’t a single “official” version of a Scottish breakfast, but most versions include a core group of ingredients. Here’s what you’re most likely to find, plus a few extras.
Lorne sausage
This is a uniquely Scottish invention. Most surprising, Lorne sausages are square! Unlike traditional cylindrical, encased sausages, Lorne sausages are made from minced meat and rusk (a type of breadcrumb). They’re mixed with spices and shaped into a rectangular shape, no casing, before being pan fried. They have a dense, savory flavor and texture that’s somewhere between regular sausage and meatloaf.
Tattie scones (potato scones)
Think savory potato bread, not the raised, round English scone that probably comes to mind. Tattie scones are more like potato-based flatbread. Combine leftover mashed potato with flour and butter before frying until golden brown. Tattie scones don’t have a strong flavor by themselves, so they’re a perfect accompaniment to a Scottish breakfast and a great example of traditional Scottish food.
Eggs
A fried egg or two are standard, or as Americans think of them, “sunny side up” (aka with a runny yolk). Some places may offer options like scrambled or poached eggs. Scottish scrambled eggs are much softer and silkier than most American scrambled eggs. The silky texture is a result of stirring constantly during cooking and adding a bit of cream.
Bacon
Back bacon is standard in Scotland, which can be confusing for Americans. Crispy, fatty bacon is standard for Americans and called “streaky bacon” in the UK. Streaky bacon, or American bacon, comes from the pork belly and is crispy and much fattier. Back bacon is meatier and comes from the loin of the pig. If you’re looking for crispy bacon, ask if streaky bacon can substitute for back bacon.
Baked beans
Yes, beans really are part of breakfast. These aren’t the baked beans that many Americans think of. Baked beans in Scotland are more savory, cooking in a tomato sauce rather than a brown sugar sauce. While they’re a bit sweeter compared to the rest of the plate, they definitely aren’t a “sweet” accompaniment to the meal. They provide a lovely saucy counterpoint to the saltier items.
Grilled tomato
Vegetables are an important part of a traditional breakfast in Scotland. Grilled tomato is generally served as half a tomato either broiled or lightly grilled in a pan with the cut side down. Dipping the cut side in herbs or drizzling with a bit of olive oil (or butter) gives more flavor before grilling or broiling.
Mushrooms
Button mushrooms are most common, sautéing in butter or oil until golden. Depending on the location, oyster or portobello mushrooms may be used instead. Gastropubs and higher-end restaurants and hotels may sauté the mushrooms in white wine and herbs for a bit of additional flavor.
Black pudding
Made from pork fat, oats, and blood, black pudding can be a very polarizing item. It’s packed with flavor and iron. Scottish black pudding tends to be more heavily spiced and oatier than its English counterpart. It may not be something you’re inclined to try, but it’s worth a taste at least once!
White pudding
White pudding is similar to black pudding, minus the blood. It’s milder than black pudding and lighter in color, but similar in texture and appearance.
Haggis
It’s a traditional Scottish dish. Not every Scottish breakfast includes haggis, although many places do. Breakfast haggis is often milder and comes in a smaller portion. If you haven’t tried it yet, expect haggis to have a distinctive peppery, earthy flavor.
Toast or fried bread
Depending on the venue, a traditional breakfast in Scotland may include a slice of toast or a slice of bread fried in butter, oil or pan drippings. Toast is typically served cold with room-temperature butter for spreading.
Regional variations on a traditional Scottish breakfast
Scotland’s breakfast traditions don’t vary drastically from place to place. But there are a few regional variations to be aware of.
Scottish Highlands and islands
You’re more likely to see haggis, black and white pudding, or even Scottish oatcakes as part of the plate. This is especially true in rural cafés and guesthouses that take pride in using local fare. Many serve meat sourced from nearby farms, feature Scottish produce in their menu, or include local game like venison sausage.
Edinburgh & Glasgow
Breakfasts in the large cities tend to stick closer to a “classic” lineup. High-end hotels and brunch cafés may give more of a modern twist. Think free-range eggs, artisan bacon (sourced as locally as possible) or vegetarian haggis. Some even serve a vegetarian or vegan option that’s as close to the traditional version as possible, without using meat or animal products.
Coastal areas
Some coastal areas include smoked fish (like Arbroath smokies or kippers) as an addition or alternative to the traditional Scottish breakfast plate. This is especially true in areas with strong, local seafood traditions.
What do Americans find surprising about a traditional breakfast in Scotland?
With many American accustomed to breakfasts filled with pancakes, waffles, french toast and crispy bacon, a full Scottish breakfast can seem incredibly foreign. Here are a few things that can catch Americans off guard:
The breakfast itself
- Square sausage is really a thing. Lorne sausage looks a little bit like a slice of meatloaf, or something you’d find in a diner patty melt. But it really is sausage, even if it doesn’t look like the sausage you’re used to. It’s quite flavorful, dense, and satisfying.
- Tattie scones aren’t like British (or American) scones. A tattie scone is a potato scone that’s more like flatbread made from mashed potato. Tattie scones aren’t sweet or crumbly. They’re definitely not intended for serving with tea, clotted or whipped cream, and jam. They’re more like a savory potato pancake than a sweet baked good.
- Yes, that’s haggis on the plate. Some establishments serve haggis right alongside the eggs and bacon. If you aren’t sure about it, give it a little taste. It’s more peppery and savory than you might expect.
- Black pudding doesn’t taste like blood. Despite having blood as an ingredient, it’s not metallic or distasteful. It tastes rich and earthy and is often flavored with oats and spices. I’ve had it and thought I’d hate it, but it wasn’t as off-putting as I expected. Some travelers even end up loving. (I’m not one of them, but it’s certainly something I’d try again.)
Beans & veggies for breakfast
- Beans for breakfast? Yes, really. It’s standard on breakfast plates across the United Kingdom and Ireland. They’re served warm in a tomato-based sauce, and are surprisingly good paired with eggs and toast. I enjoyed them so much that I bought Heinz beans on Amazon so I can have them at home!
- Tomatoes and mushrooms are actually breakfast vegetables? Yes, a grilled half of a tomato and sauteed mushrooms really are the breakfast vegetables of choice. Some restaurants may serve a bit of mixed greens with the breakfast plate, but this is catering to tourists and isn’t a traditional part of a Scottish breakfast.
The amount of food
- It’s a lot of food! A traditional Scottish breakfast isn’t a “light” start to your day. A full Scottish breakfast is much closer to having a full brunch, with lots of different items on your plate. You may not even need lunch! It’s a great start to a full day of sightseeing, especially if you’re going to be on the move for most of the day. It can often hold you over until midafternoon tea, or until you can stop for a pint at a local pub.
Are there variations across the British Isles?
While Scottish cuisine has its own bold identity, a Scottish breakfast is part of a larger family of hearty breakfasts that can be found across the British Isles. If you’re venturing beyond Scotland, you’ll notice some overlap, as well as some delicious differences
English breakfast
The full English breakfast is the most internationally recognized version. It usually includes back bacon, eggs, link sausage (often Cumberland sausage), baked beans, grilled tomato, mushrooms, and toast or fried bread. Black pudding is common but not universal. It’s typically served with tea or coffee.
Welsh breakfast
Traditional Welsh breakfasts are less standardized than the others. Some versions include laverbread, a traditional Welsh dish. Laverbread isn’t bread at all, but rather seaweed that’s been cooked for hours and reduced to more of a pureed consistency that can be spread on toast. Some Welsh breakfasts may also include cockles alongside eggs and bacon. This is more often found along the coast of Wales, in traditional settings rather than in hotels.
Irish breakfast
Irish breakfasts are similar to Scottish and English breakfasts. They include rashers (Irish back bacon), encased sausages that are more similar to English sausages than Scottish sausages, black and white pudding, fried eggs, grilled tomato and toast, soda bread or soda farls. A soda farl is a type of soda bread that’s cut into four pieces. If you’re in Northern Ireland, an Irish breakfast may be called an Ulster Fry. It’s the same idea by a different name. Soda farls are particularly common in an Ulster Fry.
Where can I get a traditional Scottish breakfast?
You won’t need to look far to find a traditional Scottish breakfast. It’s a staple offering at hotels, inns, B&Bs, pubs, restaurants, and some cafes. Small hotels and B&Bs (sometimes inns or pubs) may include it in the room rate.
B&Bs and guesthouses are usually your best bet for a freshly made, traditional Scottish breakfast. Many owners take pride in serving a full Scottish with quality, local ingredients. You may even get homemade tattie scones or black pudding from a nearby butcher.
If you aren’t sure if you’re stopping at someplace that serves an authentic Scottish breakfast, look at the menu to see if it includes Lorne sausage, tattie scones, and black or white pudding. That’s usually a good sign you’re getting authentic Scottish food.
Enjoying a traditional breakfast in Scotland
Sitting down to a full Scottish breakfast is part of the travel experience when you’re visiting Scotland. It showcases regional ingredients and gives you a legit reason to skip lunch.
You don’t have to eat every single thing on the plate. And no judgement if you can’t bring yourself to touch the black pudding. But it’s definitely worth a taste if you can do it. Giving things a try that you normally wouldn’t is half the fun!
So go ahead. Order the full Scottish. Come hungry and enjoy a traditional Scottish breakfast as you visit this unique and beautiful country.
Want more Scottish travel inspiration? Read more Scotland blog posts.
I’m a big fan of a full English breakfast, even though it’s a lot of food. At least, I thought it was a lot of food until I met its Scottish cousin! A traditional breakfast in Scotland shares some familiar staples with an English breakfast, but adds its own bold items for a fully Scottish version. A traditional Scottish breakfast doesn’t just fuel your morning. It fuels your entire day!
But what’s included in a traditional Scottish breakfast? Should visitors try it, or is it best left for the locals?
Let’s talk about what’s on the plate and where you can try one for yourself.
Hint – Scottish breakfasts do include back bacon and black pudding. You don’t have to eat either one, but it adds to the experience to try them at least once! If you aren’t sure what “back bacon” is (or black pudding, for that matter), read on for more info or check out this post about the full English breakfast.
History of the traditional Scottish breakfast
A traditional breakfast in Scotland finds its roots in rural farm life. A hearty morning meal was essential before a long day working on the farm. The breakfast plate was loaded with things that were available, like cured meats, eggs, bread and potatoes and often Scottish porridge as well. Really anything that would keep you full until the next break in the day.
The modern day version of the full Scottish breakfast came about during Victorian times. Breakfast was the most important meal of the day and became more structured and indulgent. It was used to showcase affluence and hospitality in addition to providing great fuel for starting the day.
In Scotland, regional traditions and ingredients gave the meal its own identity, distinct from the English breakfasts of the day. Square sausage, tattie scones, haggis and black pudding became key parts of a Scottish breakfast.
Today, a traditional breakfast in Scotland is less about fueling up before a hard day of labor, and more about enjoying Scottish traditions. It’s still served in homes, but most visitors enjoy it in hotels, B&Bs, inns or pubs, and traditional cafés across the country. It’s a cultural experience and comfort food classic.
What’s in a traditional Scottish breakfast?
Traditional Scottish breakfasts are generous and filling. They’re also not shy about carbs or meat! There isn’t a single “official” version of a Scottish breakfast, but most versions include a core group of ingredients. Here’s what you’re most likely to find, plus a few extras.
Lorne sausage
This is a uniquely Scottish invention. Most surprising, Lorne sausages are square! Unlike traditional cylindrical, encased sausages, Lorne sausages are made from minced meat and rusk (a type of breadcrumb). They’re mixed with spices and shaped into a rectangular shape, no casing, before being pan fried. They have a dense, savory flavor and texture that’s somewhere between regular sausage and meatloaf.
Tattie scones (potato scones)
Think savory potato bread, not the raised, round English scone that probably comes to mind. Tattie scones are more like potato-based flatbread. Combine leftover mashed potato with flour and butter before frying until golden brown. Tattie scones don’t have a strong flavor by themselves, so they’re a perfect accompaniment to a Scottish breakfast and a great example of traditional Scottish food.
Eggs
A fried egg or two are standard, or as Americans think of them, “sunny side up” (aka with a runny yolk). Some places may offer options like scrambled or poached eggs. Scottish scrambled eggs are much softer and silkier than most American scrambled eggs. The silky texture is a result of stirring constantly during cooking and adding a bit of cream.
Bacon
Back bacon is standard in Scotland, which can be confusing for Americans. Crispy, fatty bacon is standard for Americans and called “streaky bacon” in the UK. Streaky bacon, or American bacon, comes from the pork belly and is crispy and much fattier. Back bacon is meatier and comes from the loin of the pig. If you’re looking for crispy bacon, ask if streaky bacon can substitute for back bacon.
Baked beans
Yes, beans really are part of breakfast. These aren’t the baked beans that many Americans think of. Baked beans in Scotland are more savory, cooking in a tomato sauce rather than a brown sugar sauce. While they’re a bit sweeter compared to the rest of the plate, they definitely aren’t a “sweet” accompaniment to the meal. They provide a lovely saucy counterpoint to the saltier items.
Grilled tomato
Vegetables are an important part of a traditional breakfast in Scotland. Grilled tomato is generally served as half a tomato either broiled or lightly grilled in a pan with the cut side down. Dipping the cut side in herbs or drizzling with a bit of olive oil (or butter) gives more flavor before grilling or broiling.
Mushrooms
Button mushrooms are most common, sautéing in butter or oil until golden. Depending on the location, oyster or portobello mushrooms may be used instead. Gastropubs and higher-end restaurants and hotels may sauté the mushrooms in white wine and herbs for a bit of additional flavor.
Black pudding
Made from pork fat, oats, and blood, black pudding can be a very polarizing item. It’s packed with flavor and iron. Scottish black pudding tends to be more heavily spiced and oatier than its English counterpart. It may not be something you’re inclined to try, but it’s worth a taste at least once!
White pudding
White pudding is similar to black pudding, minus the blood. It’s milder than black pudding and lighter in color, but similar in texture and appearance.
Haggis
It’s a traditional Scottish dish. Not every Scottish breakfast includes haggis, although many places do. Breakfast haggis is often milder and comes in a smaller portion. If you haven’t tried it yet, expect haggis to have a distinctive peppery, earthy flavor.
Toast or fried bread
Depending on the venue, a traditional breakfast in Scotland may include a slice of toast or a slice of bread fried in butter, oil or pan drippings. Toast is typically served cold with room-temperature butter for spreading.
Regional variations on a traditional Scottish breakfast
Scotland’s breakfast traditions don’t vary drastically from place to place. But there are a few regional variations to be aware of.
Scottish Highlands and islands
You’re more likely to see haggis, black and white pudding, or even Scottish oatcakes as part of the plate. This is especially true in rural cafés and guesthouses that take pride in using local fare. Many serve meat sourced from nearby farms, feature Scottish produce in their menu, or include local game like venison sausage.
Edinburgh & Glasgow
Breakfasts in the large cities tend to stick closer to a “classic” lineup. High-end hotels and brunch cafés may give more of a modern twist. Think free-range eggs, artisan bacon (sourced as locally as possible) or vegetarian haggis. Some even serve a vegetarian or vegan option that’s as close to the traditional version as possible, without using meat or animal products.
Coastal areas
Some coastal areas include smoked fish (like Arbroath smokies or kippers) as an addition or alternative to the traditional Scottish breakfast plate. This is especially true in areas with strong, local seafood traditions.
What do Americans find surprising about a traditional breakfast in Scotland?
With many American accustomed to breakfasts filled with pancakes, waffles, french toast and crispy bacon, a full Scottish breakfast can seem incredibly foreign. Here are a few things that can catch Americans off guard:
The breakfast itself
- Square sausage is really a thing. Lorne sausage looks a little bit like a slice of meatloaf, or something you’d find in a diner patty melt. But it really is sausage, even if it doesn’t look like the sausage you’re used to. It’s quite flavorful, dense, and satisfying.
- Tattie scones aren’t like British (or American) scones. A tattie scone is a potato scone that’s more like flatbread made from mashed potato. Tattie scones aren’t sweet or crumbly. They’re definitely not intended for serving with tea, clotted or whipped cream, and jam. They’re more like a savory potato pancake than a sweet baked good.
- Yes, that’s haggis on the plate. Some establishments serve haggis right alongside the eggs and bacon. If you aren’t sure about it, give it a little taste. It’s more peppery and savory than you might expect.
- Black pudding doesn’t taste like blood. Despite having blood as an ingredient, it’s not metallic or distasteful. It tastes rich and earthy and is often flavored with oats and spices. I’ve had it and thought I’d hate it, but it wasn’t as off-putting as I expected. Some travelers even end up loving. (I’m not one of them, but it’s certainly something I’d try again.)
Beans & veggies for breakfast
- Beans for breakfast? Yes, really. It’s standard on breakfast plates across the United Kingdom and Ireland. They’re served warm in a tomato-based sauce, and are surprisingly good paired with eggs and toast. I enjoyed them so much that I bought Heinz beans on Amazon so I can have them at home!
- Tomatoes and mushrooms are actually breakfast vegetables? Yes, a grilled half of a tomato and sauteed mushrooms really are the breakfast vegetables of choice. Some restaurants may serve a bit of mixed greens with the breakfast plate, but this is catering to tourists and isn’t a traditional part of a Scottish breakfast.
The amount of food
- It’s a lot of food! A traditional Scottish breakfast isn’t a “light” start to your day. A full Scottish breakfast is much closer to having a full brunch, with lots of different items on your plate. You may not even need lunch! It’s a great start to a full day of sightseeing, especially if you’re going to be on the move for most of the day. It can often hold you over until midafternoon tea, or until you can stop for a pint at a local pub.
Are there variations across the British Isles?
While Scottish cuisine has its own bold identity, a Scottish breakfast is part of a larger family of hearty breakfasts that can be found across the British Isles. If you’re venturing beyond Scotland, you’ll notice some overlap, as well as some delicious differences
English breakfast
The full English breakfast is the most internationally recognized version. It usually includes back bacon, eggs, link sausage (often Cumberland sausage), baked beans, grilled tomato, mushrooms, and toast or fried bread. Black pudding is common but not universal. It’s typically served with tea or coffee.
Welsh breakfast
Traditional Welsh breakfasts are less standardized than the others. Some versions include laverbread, a traditional Welsh dish. Laverbread isn’t bread at all, but rather seaweed that’s been cooked for hours and reduced to more of a pureed consistency that can be spread on toast. Some Welsh breakfasts may also include cockles alongside eggs and bacon. This is more often found along the coast of Wales, in traditional settings rather than in hotels.
Irish breakfast
Irish breakfasts are similar to Scottish and English breakfasts. They include rashers (Irish back bacon), encased sausages that are more similar to English sausages than Scottish sausages, black and white pudding, fried eggs, grilled tomato and toast, soda bread or soda farls. A soda farl is a type of soda bread that’s cut into four pieces. If you’re in Northern Ireland, an Irish breakfast may be called an Ulster Fry. It’s the same idea by a different name. Soda farls are particularly common in an Ulster Fry.
Where can I get a traditional Scottish breakfast?
You won’t need to look far to find a traditional Scottish breakfast. It’s a staple offering at hotels, inns, B&Bs, pubs, restaurants, and some cafes. Small hotels and B&Bs (sometimes inns or pubs) may include it in the room rate.
B&Bs and guesthouses are usually your best bet for a freshly made, traditional Scottish breakfast. Many owners take pride in serving a full Scottish with quality, local ingredients. You may even get homemade tattie scones or black pudding from a nearby butcher.
If you aren’t sure if you’re stopping at someplace that serves an authentic Scottish breakfast, look at the menu to see if it includes Lorne sausage, tattie scones, and black or white pudding. That’s usually a good sign you’re getting authentic Scottish food.
Enjoying a traditional breakfast in Scotland
Sitting down to a full Scottish breakfast is part of the travel experience when you’re visiting Scotland. It showcases regional ingredients and gives you a legit reason to skip lunch.
You don’t have to eat every single thing on the plate. And no judgement if you can’t bring yourself to touch the black pudding. But it’s definitely worth a taste if you can do it. Giving things a try that you normally wouldn’t is half the fun!
So go ahead. Order the full Scottish. Come hungry and enjoy a traditional Scottish breakfast as you visit this unique and beautiful country.
Want more Scottish travel inspiration? Read more Scotland blog posts.
