There have been arguments over what constitutes a proper breakfast for at least a hundred years. Here are some excerpts from a 1917 article:
What Shall We Have for Breakfast?
Between the old-fashioned hearty breakfast and the coffee and roll of the slender modern meal, there is a golden mean. Those of us whose days are busy ones need to start them with plenty of nourishing food. This does not mean that we should overload the stomach, but it does mean that we should take sufficient food to keep from feeling faint in the middle of the morning. The body needs to be “coaled up” just as a furnace does for a day’s work.
But steaks and chops every morning are out of the question. Some families, however, still regard the egg as the breakfast dish. Almost everyone wants fruit for breakfast. Stewed rhubarb is a healthful breakfast fruit. Apples, uncooked, baked, fried or in applesauce, cannot be improved upon.
Advertisements on packaged cereals usually quote alluring figures to prove how surprisingly low is the cost of cereals. And, yet, these do not seem so cheap when the housewife begins to cast up accounts! Many grains and cereals — oatmeal, hominy, and others — can be purchased by the pound. This is particularly delicious with stewed canned berries.
Griddle cakes are always popular, and if well made, and quickly and thoroughly cooked, are light and digestible. If the family does not object to fried things, rice fritters will be enjoyed.
Good Housekeeping (October, 1917)