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Swedish traditional breakfast included little meat - it was expensive and if available was reserved for the mid-day or evening meal.
Warm porridge was and still is a very common breakfast. During holidays (or more often for those more well-off), white porridge (porridge made from milk rather than water), a more luxurious porridge, was consumed. A patch of tallow or pork fat, a patch of butter, some milk (goat or cow) or some berries could be added. Nuts and honey were not unheard of for those that were a bit better off.
Gruel was also very common - those a bit more well off would consume ölsupa, a gruel based on beer or wine, with cinnamon, ginger and other spices (King Karl XII of Sweden was very fond of his ölsupa).
Another common meal was bryta - sourmilk with crushed Swedish crispbread - a dish that would resemble natural yoghurt with cereal. Berries or honey and nuts could be added to this mix. This dish was served cold, while gruel and porridge was served hot.
Hot breakfast was often served during winter, as it helped keep the warmth when working outdoors.
What is the alternative to a "full breakfast"?