Breakfast consumption is crucial for nutritional balance, especially among children and young people. A study conducted in Spain found that 91.2% of boys and 92.2% of girls usually had breakfast. However, males aged 18 and above and 14–17-year-old girls had the lowest consumption rates. About 4.1% of the sample did not eat anything before lunch. Main sources of energy with breakfast were milk and dairy products (34%) and buns, cookies, croissants, etc. (24.6%). Around 44.7% of the sample had poor-quality breakfasts, with lower quality linked to low socio-economic background and low parental education. The study, involving 3534 individuals aged 2–24, showed that breakfast consumption increased in recent decades in Spain. However, many children and young people still do not eat adequately. School-based nutrition education involving families, teachers, and health professionals, supported by community actions, can help improve this situation. The study also found that breakfast contributes to a favorable nutritional environment for learning and physical performance, though its impact on cognitive performance is not clear. The quality of breakfast was assessed using a Quality Breakfast Score (QBS), with 45% classified in the 'fair' group and 44.7% in the 'poor-quality' group. Higher socio-economic groups and those with higher-educated parents had better breakfast quality. Energy intake with breakfast varied by age and region, with higher intakes in urban areas and lower in the East and South of Spain. The study highlights the need for improved nutrition education to promote healthier dietary patterns and adequate breakfast consumption in Spanish children and young people.Breakfast consumption is crucial for nutritional balance, especially among children and young people. A study conducted in Spain found that 91.2% of boys and 92.2% of girls usually had breakfast. However, males aged 18 and above and 14–17-year-old girls had the lowest consumption rates. About 4.1% of the sample did not eat anything before lunch. Main sources of energy with breakfast were milk and dairy products (34%) and buns, cookies, croissants, etc. (24.6%). Around 44.7% of the sample had poor-quality breakfasts, with lower quality linked to low socio-economic background and low parental education. The study, involving 3534 individuals aged 2–24, showed that breakfast consumption increased in recent decades in Spain. However, many children and young people still do not eat adequately. School-based nutrition education involving families, teachers, and health professionals, supported by community actions, can help improve this situation. The study also found that breakfast contributes to a favorable nutritional environment for learning and physical performance, though its impact on cognitive performance is not clear. The quality of breakfast was assessed using a Quality Breakfast Score (QBS), with 45% classified in the 'fair' group and 44.7% in the 'poor-quality' group. Higher socio-economic groups and those with higher-educated parents had better breakfast quality. Energy intake with breakfast varied by age and region, with higher intakes in urban areas and lower in the East and South of Spain. The study highlights the need for improved nutrition education to promote healthier dietary patterns and adequate breakfast consumption in Spanish children and young people.