9 North Carolina Breakfast Traditions That Make Mornings Delicious
Nothing says ‘good morning’ in North Carolina quite like our unique breakfast foods.
I’ve spent years exploring diners and grandma’s kitchens across the state, discovering dishes that tell stories of our diverse heritage.
From mountains to coast, these morning meals showcase local ingredients and cooking techniques passed down through generations.
Let me share my favorite breakfast traditions that make North Carolina mornings something special to wake up for.
1. Livermush With Eggs And Grits
Y’all might wrinkle your noses at the name, but livermush deserves respect! This pork liver and cornmeal loaf, seasoned with sage and black pepper, transforms into crispy-edged heaven when fried up golden brown. My aunt in Shelby introduced me to this western North Carolina staple when I was just seven.
Cut into slices about a quarter-inch thick, it crisps up beautifully in a cast iron skillet. The perfect livermush breakfast pairs it with runny eggs and creamy grits, creating a harmony of textures on your fork.
German settlers brought similar recipes to NC centuries ago, and it’s stuck around because it’s delicious and practical. Found in grocery stores across the western counties, it’s our version of scrapple but with Carolina personality. Don’t knock it ’til you’ve tried it!
2. Crumble-In (Cornbread In Buttermilk)
Waste not, want not! That’s the spirit behind crumble-in, a humble breakfast that saved many a Carolina family during lean times. My grandmother would save day-old cornbread specifically for morning crumble-ins.
Breaking up cornbread into a tall glass or bowl, then pouring cold buttermilk over it until just covered creates this simple delight. A drizzle of honey or sorghum molasses adds sweetness that balances the tangy buttermilk perfectly. Some folks add a sprinkle of black pepper for an unexpected kick.
I remember watching my grandpa eat this with a spoon while reading the morning paper. No fancy equipment needed – just good cornbread (never sweet northern-style!) and fresh buttermilk. This breakfast sustained farmworkers for generations before electric stoves or refrigeration came along. Pure country comfort in a bowl!
3. Biscuits & Red-Eye Gravy
The first time my grandpa made red-eye gravy, I thought he was playing a joke on me. He fried country ham, then poured strong black coffee right into the pan drippings! The sizzle and aroma filled our kitchen as he whisked it into a thin, savory sauce.
Fluffy buttermilk biscuits get split open on your plate, waiting for that magical coffee-ham gravy to soak in. Some folks add a little sugar to cut the saltiness, but purists insist on keeping it simple.
This Depression-era breakfast stretches simple ingredients into something special. Many country restaurants still serve it the old-fashioned way – with grits on the side and plenty of butter for those biscuits. I can’t imagine a more authentically Carolina way to start the day!
4. Moravian Sugar Cake
Walking into Old Salem during Christmas season, the scent of Moravian sugar cake hits you like a warm hug! This pillowy, yeasted breakfast treat comes from the German-speaking Moravians who settled in Winston-Salem in the 1700s.
Last year, I watched a fourth-generation baker press dimples into the dough with her fingers before filling each indent with a mixture of brown sugar, butter and cinnamon. The result? A tender cake with pockets of melted sugar goodness that makes your morning coffee jealous.
Traditionally served on Easter and Christmas mornings, this sweet bread has become popular year-round. Winkler Bakery in Old Salem still makes it the authentic way. The secret is mashed potatoes in the dough – they keep it moist for days, though mine never lasts that long before being devoured!
5. Sweet Potato Pone
Sweet potato pone saved my family reunion breakfast last summer when the power went out! This dense, pudding-like dish showcases North Carolina’s favorite root vegetable in breakfast form.
Grated raw sweet potatoes mix with eggs, milk, brown sugar and warm spices before baking into a custardy delight. The edges get wonderfully caramelized while the center stays soft. My great-aunt adds chopped pecans for extra Southern flair.
Indigenous to the Americas, sweet potatoes have been cultivated in North Carolina soil for centuries. Our state leads the nation in sweet potato production, so this breakfast honors both our agricultural heritage and resourceful cooking traditions. Serve it warm with a dollop of butter melting on top for pure morning bliss. Farm families traditionally enjoyed this hearty dish before heading out for a day of fieldwork.
6. Johnny Cakes (Corn Pone)
“Hurry up with those johnny cakes!” My grandfather would holler this across the kitchen on fishing mornings. These simple cornmeal flatbreads fueled generations of North Carolinians before modern convenience foods existed.
Made from stone-ground cornmeal, salt, and hot water formed into small patties, then fried in bacon grease until golden and crisp-edged. The beauty lies in their simplicity. Some mountain families add a touch of sugar or an egg for binding, but traditionalists stick to the basics.
Native Americans taught early settlers these portable, shelf-stable cakes that could sustain a traveler or hunter. I love mine topped with sorghum molasses or apple butter from the western NC mountains. They’re especially delicious when camping, cooked in a cast iron skillet over an open fire, connecting us to our state’s frontier past with every crispy, corny bite.
7. Grits And Country Ham
“Stone-ground or instant?” That question about grits can start arguments at Carolina breakfast tables! My daddy wouldn’t touch the quick stuff, insisting real stone-ground grits cooked slowly were the only proper foundation for country ham.
Salt-cured country ham, sliced thin and pan-fried until the edges curl, delivers an intensely savory punch alongside creamy grits. The pink meat and white grits create a beautiful plate that tastes like home. Add red-eye gravy if you’re feeling fancy!
Carolina country ham differs from Virginia’s – ours tends to be saltier with a deeper cure. The tradition dates back to early settlers who needed to preserve pork without refrigeration. Many families still cure hams in smokehouses using recipes passed through generations. This protein-packed breakfast sustained tobacco farmers and textile workers through long workdays, providing slow-burning energy from those magical corn grains we call grits.
8. Chicken-Biscuits From Biscuitville
My first job was at Biscuitville, where I learned the sacred art of biscuit-making at 4:30 every morning! This North Carolina-based chain has been serving fresh-baked biscuits since the 1960s, becoming a breakfast institution across the state.
The chicken biscuit reigns supreme – a golden-brown, flaky buttermilk biscuit split and filled with a perfectly seasoned fried chicken breast. No fancy sauces needed, though some locals add a drizzle of honey. What makes these special is the scratch-made approach: biscuits baked fresh every 15 minutes.
During my teenage years, the drive-thru line would wrap around the building on Saturday mornings. I still remember the phone calls: “How many biscuits in the hole?” meaning how many were being prepared. While chain restaurants have spread nationwide, this Carolina-born biscuit tradition maintains its local roots and authentic Southern flavor that fast-food imposters can’t match.
9. North Carolina-Style Waffles
“Don’t you dare pour syrup on that waffle!” My grandmother would scold as she placed a crisp, golden waffle before me. In true North Carolina fashion, she’d already topped it with warm stewed apples from our backyard trees.
Carolina waffles differ from their Belgian cousins – thinner and crisper, often made with buttermilk for tanginess. But what makes them distinctly ours are the toppings. Instead of plain maple syrup, we embrace seasonal fruits: summer peaches, blackberries picked along fence rows, or apple compote in fall.
Mountain cooks might add a sprinkle of black walnuts gathered from their land. Coastal families sometimes incorporate pecans and a touch of molasses. My personal favorite remains my grandma’s apple-topped version with a sprinkle of cinnamon sugar. These waffles showcase North Carolina’s agricultural bounty, turning a simple breakfast into a celebration of what grows in our diverse state.