The full breakfast is among the most internationally recognised British dishes along with bangers and mash, shepherd's pie, fish and chips, roast beef, Sunday roast, cream tea and the Christmas dinner. It is also popular in many Commonwealth nations. It is so popular in Great Britain and Ireland that many cafes and pubs offer the meal at any time of day as an 'all-day breakfast'. on hotel menus) with the lighter, carbohydrate-based alternative of a continental breakfast.

The protein-centric full breakfast is often contrasted (e.g. Its popularity soared post–World War II and became a staple of the working class. The fried breakfast became popular in Great Britain and Ireland during the Victorian era, and appears as one among many suggested breakfasts in home economist Isabella Beeton's Book of Household Management (1861). In the old Anglo-Saxon tradition of hospitality, households would provide hearty breakfasts for visiting friends, relatives and neighbours'. On its origin, Country Life magazine states, 'The idea of the English breakfast as a national dish goes right back to the 13th century and the country houses of the gentry.

While it is colloquially known as a 'fry-up' in most areas of the United Kingdom and Ireland, it is usually referred to as a 'full English' (often 'full English breakfast'), a 'full Irish', 'full Scottish', 'full Welsh', and ' Ulster fry', in England, the Republic of Ireland, Scotland, Wales, and Northern Ireland, respectively. It appears in different regional variants and is referred to by different names depending on the area. A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes bacon, sausages, eggs, black pudding, baked beans, tomatoes, mushrooms, toast, and a beverage such as coffee or tea.

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