Breakfast is often referred to as the most important meal of the day because it triggers metabolism, enhances brain function, and maintains energy. Traditional Indian breakfasts, including dishes like idli, dosa, pearl millet porridge, fermented rice, ragi porridge, poha, paratha, and upma, are rich in regional diversity, nutritional value, and cultural significance. These meals are typically prepared fresh and include a balance of carbohydrates, proteins, fibers, and essential micronutrients. Due to changing lifestyles, urbanization, and the global influence of Western food habits, modern Ready-to-Eat (RTE) cereals, such as corn flakes, muesli, masala oats, and granola, offer convenience, standardized nutrition, and longer shelf life, making them increasingly popular among urban populations. According to a recent market survey, India reached a Compound Annual Growth Rate (CAGR) of 8% in the last five years. The global RTE breakfast market CAGR from 2024 to 2030 is estimated to range from 5.8% to 7.2%, varying by source and region. The Indian RTE breakfast market CAGR from 2024 to 2030 is projected to rise between 12% and 17%, driven by rapid urbanization and an increasing working population. Among different age groups, children consume 18% traditional and 48% RTE breakfasts. Adolescents as well as young adults show a higher preference for RTE foods and often skip breakfast. In contrast, older adults still rely heavily on traditional breakfasts, with around 85% adhering to such dietary habits. However, concerns over glycemic index, sugar spikes, maltodextrins, processing levels, and the loss of traditional food habits are often raised. This study aims at exploring the nutritional, cultural, and socioeconomic dimensions of traditional Indian breakfasts versus modern RTE cereals, emphasizing the need for a balanced approach that preserves cultural heritage while embracing modern convenience.