Egg and bacon breakfasts will be a thing of the past within 15 years - and will be replaced by crab porridge, seaweed flakes and sardines, an international food report has revealed.
Experts believe healthy eating, growing multi-culturalism in the UK and the looming culinary influence of nations such as China, Poland and the Middle East will drive the sea change.
The report, commissioned by Kellogg's, also claims our more mobile society will also play a part as we return home from holiday keen to recreate exotic breakfast dishes.
Furthermore, the panel revealed in the future breakfast will be taken as seriously as dinner is today and even become the main meal of the day.
They also estimate that by 2031 we will regularly sit down to enjoy up to three courses at breakfast.
The report was conducted over several months by Your Future Consultancy who brought in a panel of experts to canvass their opinions, experiences and analysis.
The panel featured top chef Guy Wolley and food & retail innovation expert Lesley Chapman.
Yesterday Guy Wolley said: ''At the moment the UK has a taste for relatively plain breakfast flavours and the elements haven't changed much since the 1930's.
''In the future we will take breakfast much more seriously and it may become the main meal of the day.
''We will also see some very different tastes and trends emerging. Seaweed, spices and fish will become popular in the morning.
''Dishes such as crab porridge and sumac flakes for breakfast may seem unbelievable but twenty years ago it would have seemed absurd that we would be eating raw fish wrapped in rice and seaweed - of course sushi is now a very popular cuisine.''
The future gazing report predicts in the next two decades we will ditch today's breakfast classics and sit down to distinctly fishier breakfast including sardines, fish fingers and even potted herring.
Our tastes are also predicted to change thanks to a variety of influences such as low cost air travel making holidaymakers more adventurous and introducing flavours they want to replicate at home.
Emigration and immigration will also have a major impact on the British palate with the main influences predicted to come from Poland, China, the Middle East and Scandinavia.
The greatest change that we will see, according to the study, is a move towards hot, spicy and savoury breakfast products.
The panel found in China this is the norm, and predicted cold winter mornings will soon be warmed with Warm Crab Porridge with Seaweed.
In the future Middle Eastern spices such as the brightly coloured Sumac and hot chilies will also be used to add flavour to foods - with people initially shaking them on to their cereals and resulting in Sumac or Fiery breakfast cereal products on shelves.
An increasing focus on health will also drive new superfood flavours and experts predict the next "superfood" fad will be seaweed - with seaweed breakfast flakes set to be the next big thing.
The report also revealed Scandinavian influence will make fish a more popular breakfast choice.
And coupled with the need for a convenient and microwaveable cooked breakfast, we will move away from traditional sausage, bacon and black pudding to products such as kedgeree, kippers, sardines, fish fingers and devilled kidneys.
Yesterday a spokesman for Kellogg's said: ''With recent emigration and subsequent return of UK residents to the Middle East (UAE & Dubai in particular) and gradual inflow of Polish and Eastern Europeans to the UK following membership of the EU (Poland 2004) our national palette has gradually been changing.
''Already we have been seeing an increase in the use of spices in the UK and the likes of polish sausages and fish more commonplace on the British breakfast plate.
''The world has become a much more open place and with further immigration to the west and the UK expected to continue from the Middle East and Asia in particular (1.2m people are expected to emigrate to the west in next 30 years from Asia) we can expect to see this influence the British palate at breakfast time.''
