What Breakfast Food Is Your State Obsessed With?

Ocean swells, tropical scenery, and giant plate of pancakes? Sounds like our dream vacation. This breakfast food is extremely popular on the Hawaiian Islands, where the fluffy stacks are topped with ingredients like macadamia nuts and fresh fruit. If you’re craving pancakes of your own, try one of these recipes.

A steaming pan of scrambled eggs is perfect for battling freezing temps in this midwestern state, but they are just as good in your own kitchen. Add salt, pepper, and a bit of butter, and you have a protein- and fat-rich meal to give your muscles and brain a boost.

[How Many Eggs Is It Safe To Eat In a Week?]

Ask a runner for his or her favorite pre-run meal, and more often than not the answer is oatmeal. It makes sense: the grain can be mixed with endless combinations of fruit, milk, yogurt, granola, and nut butters to suit an individual’s needs, whether that’s fueling a morning run or refueling after a workout. It makes sense that chilly Alaska loves this warm food the best.

Bacon wins the heart of this western state, which is famous for its vast ranches and farms. Add this crispy staple to your omelet or breakfast sandwich for extra protein, fat, and salt.

[14 Paleo Breakfasts That Taste Amazing]

The state that loves scrambled eggs also has a penchant for this rich, egg-dipped toast dish. While French toast seems indulgent—and can be when loaded with powdered sugar and syrup—if made with whole-grain bread and topped with fruit, the meal delivers healthy carbs and protein to power your recovery.

Muffins are the ultimate grab-and-go snack for runners, as they pack carbohydrates and a bit of protein while also satisfying our sweet tooth. While the store-bought varieties are often loaded with processed ingredients, you can make much healthier ones at home. Here are a few nutritious recipes to test.

It’s no wonder the Mitten State loves cereal, since Kelloggs is headquartered in Battle Creek, Michigan. While eating super-sugary Fruit Loops and Frosted Flakes can lead to a midday crash, whole grain varieties are usually less sweet, and they are often fortified wtih important nutrients like iron, calcium, and vitamin D.

This tea-time favorite is most popular in the Last Frontier, where there are bountiful blueberries and cherries to add to the batter. To make your own batch of the pastries, follow this recipe.

Here’s a combo you might not have heard of: cinnamon rolls and chili. Weird, yes, but the sweet-and-savory duo is a Nebraska specialty, which is probably why the state loves these buns the most.

With so many activities to do in Utah—trail running, skiing, hiking, mountain biking, you name it—residents need on-the-go fuel, and a smoothie fits the bill. You can make your own healthy blends here.

One of the largest dairy producers in the country, Vermont is naturally a big fan of yogurt. The beauty of the creamy staple is that, like oatmeal, it can be topped according to your needs—perhaps with fruit before a lighter workout, or a spoonful of peanut butter for a recovery snack.

[Try These 6 Healthy Yogurt Combinations]

Avocado toast is the trend that won’t die—especially in D.C., apparently—but we’re fine with that, because the combination of carbs, fats, protein, and vitamins makes for a fantastic post-run snack. Check out more toast recipes (including plenty for non-avo fans) here.

Maple syrup, a popular ingredient in granola, is produced like crazy in Vermont, so it makes sense that the state loves the crunchy stuff more than anyone else. To make your own maple-infused batch, follow this recipe.

Flaky and buttery, croissants are the ultimate indulgence at breakfast, and we bet they’re divine when eaten on a classic Southern porch. Reward yourself after running with a croissant sandwich stuffed with turkey and Swiss.

Though muesli resembles granola, it’s made with raw (rather than cooked) oats, as well as dried fruits, nuts, and seeds. Unlike granola, you don’t normally eat this straight from the jar or bag, but rather prepare it hot on the stovetop or serve it cold with milk.

This state is known for its skiing and hiking, so it makes sense that portable, energy-packed granola bars are more popular here than anywhere else. Runners know that bars are good for just about any time of the day (breakfast, pre- or post-run) and if they’re chocolate dipped, they’re even better heated up in the microwave.

If you travel to Mississippi or Louisiana, you might be lucky enough to try a dish of spicy sausage. The meat adds a fantastic punch of salt and protein to a post-run breakfast scramble or stew.

[20 High-Protein Breakfasts That Don’t Include Eggs]

There are few treats as sweet and satisfying as a sugary, thickly frosted donut. Sure, we know we can’t eat them all the time. But after a hard long run or race, you better believe a few of these babies will be replenishing our energy stores.

[Here’s Why the Krispy Kreme Challenge Is a Race I Was Born to Run]

This Southern staple made from ground corn may be alien to Northern folks, but here’s why grits are great: Along with carbs, they provide essential vitamins and minerals like vitamin B, folate, iron, and selenium,

Another crown of Southern cooking, biscuits are beloved most in Alabama. These flaky, buttery breads are usually rich in carbs and fats, but lack protein—which is why it is tempting to take more than one at breakfast. For a more satisfying post-run dish, make a biscuit sandwich with eggs or sausage.

[30 Foods That Boost Recovery]