Breakfast condiments such as syrups, margarine, butter, or jelly add taste appeal, but their nutritive contribution is primarily in the form of calories. Americans in general consume too little calcium and fiber and too much sodium and fat. However, a nutritious, balanced breakfast is possible, either at home or out, with careful breakfast selections. A high-fat diet is also high in calories because fats supply over twice as many calories per gram as either carbohydrates or proteins. There is no reason to avoid any foods completely.
Moderation is the key when breakfasting away from home.
The crisp crust in a breakfast biscuit and flakiness of croissants come from high fat levels. Restaurant recipes and preparation methods differ from those followed at home. Restaurant cooks often add more fat and sodium to produce a more appealing product. Restaurant biscuits are often larger than homemade biscuits. Some of the added fat and calories appears in the upper and lower crust of the biscuit, where there is an added crispness derived from a coating of the baking sheet, or a topping of fat.