Five great savory breakfast snacks

Whether you grab a sugar-crusted muffin or a chocolate-laden croissant, breakfast on the go too often resembles dessert. These five portable morning meals take a walk on the savory side.

By Jan Newberry and Scott Hocker

Belfast bap at John Campbell’s Irish Bakery
A crusty roll is layered with scrambled eggs, Irish cheddar, Irish bacon, and Irish sausage. Good morning, indeed. 5625 Geary Blvd., S.F., 415-387-1536

Cabbage piroshki at Crixa Cakes
Tender pods of buttery dough filled with dill-flecked cabbage and caramelized onions, and flaky enough to clog your keyboard—little wonder they’re shaped like grenades. Arrive early, and they may still be warm. 2748 Adeline St., Berkeley, 510-548-0421

Cheese croissant at Mission Beach Cafe
Alan Carter’s smart take on a bakery staple, with its hint of parmesan, whisper of gorgonzola, and mascarpone foundation, is more salty than sweet. For that, we thank him. 198 Guerrero St., S.F., 415-861-0198

Ham-and-cheese turnover at Acme
Delicious eaten out of hand at room temperature, even better straight from Acme’s oven—or yours—with the gruyère and asiago melting and the cubes of ham crisp. Ferry Building Marketplace (Market St. at Embarcadero), S.F., 415-288-2978; 1601 San Pablo Ave., Berkeley, 510-524-1327

Quiche at Tartine Bakery
There are always two choices—a vegetarian option with, say, chard and cherry tomatoes; and another with ham and arugula, for example—that shift with the seasons. Luckily, the delicate, crème fraîche–thickened base and shattering crust do not. 600 Guerrero St., S.F., 415-487-2600