I am a big fan (in both senses) of Cuban-Dominican breakfasts, from a cafe con leche and a Cuban Sandwich to the full dominican presentation. The Full Domi, in my limited experience, includes a starch--yuca, mangu (mashed green plantains) or guineos (boiled green bananas)--plus accompaniments of chorizo, fried salami, fried eggs, or fried cheese. My current favorite is guineos with salami and cheese. Mofongo, a cuban dish of mashed green plantains with pork rinds in a tomato sauce, I haven't had in a while, but always liked.
Strangely, though, most of the people at the Dominican restaurant I like in Washington Heights aren't eating even traditional Caribbean breakfast foods. Salads, chicken, pork chops, etc. seem to be the choice for most people, which I find liberating, as traditional breakfast food tires quickly for me.
Or perhaps the breakfast choices aren't so strange:
"'Dominicans will eat ANYTHING for breakfast' observed a friend from a European country which shall remain nameless, to protect the guilty. He was watching his Dominican wife tuck into a bowl of soup at the breakfast table." www.dominicancooking.com/archives/articles/51.htm.
I have also had chilaquiles for breakfast in Mexico--kind of a tortilla and chile verde casserole--and loved it.
Kasha and eggs from Polish/Ukranian places are brilliant as well.