This study aims to analyze the menus of businesses offering mixed breakfast menus in Eskişehir province in terms of nutritional values. The study examined the diversity and richness of the breakfast menus in terms of essential nutrients such as energy, fiber, cholesterol, sodium, potassium, calcium and iron. Data were analyzed using BeBiS (Nutrition Information System) software and differences between menus were evaluated. The results of the study show that the contents of the mixed breakfast menus vary greatly from establishment to establishment, which has an impact on consumer experience and satisfaction. In addition, it was emphasized that balanced menus in terms of nutritional value are important for health and sustainability. In this context, it is suggested that breakfast menus should be optimized in a way that preserves their traditional structure and is suitable for modern nutrition concepts.