My grandparents farmed in Tennessee for sixty years. Even after retirement they continued to live the farming meal schedule of a huge breakfast way before daylight, a smaller lunch, and then a large dinner. My grandmother was a great cook, especially for breakfast. So, even when we intended to enjoy restful vacation visits, we arose early each morning to eat breakfast too because we didn’t want to miss it and it was always worth it. 

Breakfast included country ham (salt-cured), scrambled eggs, ...