Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The Kellogg’s Breakfast Tomato is an indeterminate heirloom celebrated for its vibrant orange flesh, massive fruits, and deeply sweet, tropical flavor. Maturing in about 80–85 days, this variety produces huge, 1–2 pound beefsteaks with smooth, slightly flattened shoulders and dense, meaty interiors that glow like sunrise when sliced.
Fruits are sweet, rich, and low-acid, often described as having a fruity complexity with subtle notes of melon and citrus. The firm flesh and few seeds make it an outstanding slicer, perfect for fresh eating, sandwiches, and bright golden sauces that hold both color and flavor beautifully.
Plants are vigorous and high-yielding, often reaching 6–8 feet tall, and continue producing through the heat of summer when other varieties slow down. They perform best in full sun and fertile, well-drained soil, with steady deep watering to support their large fruit set and maintain consistent sweetness.
Originally hailing from West Virginia and named after a railroad supervisor who shared his treasured family seed, the Kellogg’s Breakfast Beefsteak stands as a modern heirloom icon—rich, colorful, and remarkably flavorful, embodying both Appalachian seed heritage and true garden generosity.
Best flavor tomatoes. Seeds germinate with noproblems.
Choosing the Right Location:
Light Requirements: Tomato - Kellogg's Breakfast thrives in full sun. Select a location that receives at least 6-8 hours of direct sunlight daily.
Soil Requirements: Prefers well-drained, fertile soil with a pH of 6.0-6.8. Although adaptable to various soil types, it grows best in loamy soil enriched with organic matter.
Planting Seeds:
Timing: Start seeds indoors 6-8 weeks before the last expected frost date. Transplant seedlings outdoors after the last frost when the soil has warmed.
Sowing Depth: Sow seeds 1/4 inch deep in seed-starting mix. Cover lightly with soil and water gently.
Spacing: Thin seedlings to 24-36 inches apart when transplanting to allow adequate space for growth. Rows should be spaced about 36-48 inches apart.
Watering:
Initial Watering: Keep the soil consistently moist but not waterlogged until the seeds germinate, which typically takes 7-14 days.
Ongoing Watering: Once established, water deeply and regularly, especially during dry periods. Water the plants at the base to avoid wetting the foliage, which can lead to fungal diseases.
Temperature and Climate:
Preferred Temperature: Tomato - Kellogg's Breakfast grows best in warm temperatures ranging from 70-85°F (21-29°C). It can tolerate higher temperatures but may require more frequent watering during extreme heat.
Fertilization:
Feeding: Incorporate organic matter such as compost into the soil before planting. Use a balanced, all-purpose fertilizer at planting time and side-dress with compost or organic fertilizer mid-season.
Pruning and Thinning:
Thinning: Thin seedlings to prevent overcrowding, which can hinder growth and reduce air circulation.
Pruning: Prune suckers (the small shoots that grow between the stem and branches) to promote larger fruit production. Stake or cage plants to support the heavy vines and improve air circulation.
Mulching:
Mulch Application: Apply a layer of organic mulch around the base of the plants to retain soil moisture, suppress weeds, and regulate soil temperature. Avoid piling mulch directly against the stems to prevent rot.
Pest and Disease Management:
Common Pests: Tomatoes can attract pests such as aphids, tomato hornworms, and whiteflies. Use insecticidal soap or neem oil to control these pests if necessary.
Diseases: Ensure good air circulation around the plants to prevent fungal diseases such as blight and powdery mildew. Avoid overhead watering to minimize the risk of mildew and other fungal issues. Crop rotation and proper spacing can also help reduce disease incidence.
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Harvesting:
Harvest when fruits achieve their full tangerine-orange color and a gentle, satin-like sheen across the skin. Mature fruits average 16–32 ounces, with meaty flesh and minimal seed cavities. The surface should feel firm yet slightly pliant near the shoulders, signaling perfect ripeness.
Use pruning shears or scissors to harvest, leaving a short portion of the stem attached to prevent tearing. Avoid twisting or pulling — the fruit’s thin skin and heavy weight make it prone to stem cracking if handled roughly.
Pick every two to three days during peak ripening, as the vines will continue producing steadily through the season. Avoid harvesting after heavy rain, which can lead to superficial cracking. Slightly underripe fruits will finish ripening indoors at 70°F (21°C) without flavor loss.
Flavor & Culinary Use:
Kellogg’s Breakfast is renowned for its exceptional flavor — rich, sweet, and tropical with notes of mango and citrus over a deep, buttery tomato base. Its flesh is dense, juicy, and smooth, producing an almost velvety texture when sliced.
Perfect for fresh slicing, sandwiches, and vibrant salads. The sweetness and bright color make it a favorite for golden tomato sauces and purees, where it adds natural richness without acidity.
When roasted, it develops a honey-like depth and subtle caramelization ideal for soups, bisques, or blended salsas. Its vivid color also makes it a showpiece tomato for farmers’ markets and gourmet displays.
Handling & Storage:
Store fruits at 55–70°F (13–21°C) in a cool, shaded area with good ventilation. Avoid refrigeration, which flattens its tropical sweetness and causes grainy texture.
Arrange in a single layer, stem-side down, on padded or paper-lined trays. Because the skin is thin, avoid stacking or rough handling.
For market or transport, harvest when fruits show full color but are still slightly firm; they’ll finish ripening naturally without losing flavor. Properly handled fruits retain peak quality for 5–6 days.
Pruning & Support:
As an indeterminate grower, Kellogg’s Breakfast benefits from structured pruning and strong vertical support. Provide tall cages, trellises, or stakes 6–8 feet high to manage its long, vigorous vines and large, heavy fruit clusters.
Remove lower leaves once the plant is well established to prevent soil splash and promote airflow. Pinch suckers below the first flower cluster to direct energy into main stems for earlier, larger fruits.
Avoid excessive pruning — maintaining moderate foliage helps prevent sunscald and supports even ripening. Due to heavy fruit load, secure clusters gently with soft ties to prevent stem breakage.
Sun & Water Tips:
Provide 6–8 hours of full sun daily for full color saturation and sugar development. In very hot regions (above 95°F / 35°C), light afternoon shade prevents fading and softening.
Water deeply once or twice weekly, maintaining consistent moisture. Irregular watering can lead to cracking or blossom-end rot. Apply organic mulch (straw, compost, or leaf mold) after the soil warms to stabilize moisture and temperature.
Favor drip irrigation or soaker hoses to avoid wetting foliage. Balanced moisture and airflow reduce foliar diseases and promote steady fruit production throughout the season.
Seed Saving:
Select seed from the healthiest, true-to-type plants producing large, uniform orange fruits with signature sweetness. Allow selected fruits to ripen fully on the vine before harvesting for seed.
Scoop seeds and pulp into a jar with a little water and ferment for 2–3 days to dissolve the gelatinous seed coat. Stir daily to prevent mold. Rinse thoroughly and spread seeds thinly on a non-stick surface or fine mesh to dry for 7–10 days in a shaded, ventilated location.
Store fully dried seeds in airtight containers in a cool, dark, and dry environment. Properly cured Kellogg’s Breakfast seeds remain viable for 4–6 years. Being open-pollinated, they will breed true unless cross-pollinated by nearby tomatoes; maintain 25–50 feet of isolation for purity.
Ecological & Pollinator Notes:
Kellogg’s Breakfast thrives in organically rich, well-drained soil with high biological activity. Its large, open blossoms attract bees and native pollinators that enhance fruit set through vibration pollination.
Interplant with pollinator-friendly herbs like borage, basil, and calendula to sustain beneficial insect populations. Rotate tomato crops every 2–3 years with legumes or leafy greens to replenish soil nitrogen and prevent disease buildup.
Avoid planting near potatoes or peppers, which share pests and pathogens. Space plants 30–36 inches apart for proper airflow and sunlight penetration. Annual compost applications enhance soil texture, drainage, and microbial vigor.
Culinary Pairings & Presentation Tips:
Kellogg’s Breakfast’s bright orange hue and rich tropical flavor make it ideal for artistic plating and gourmet cuisine. Slice thickly for sandwiches or serve with mozzarella, avocado, and microgreens for a striking caprese twist.
Blend into chilled soups, roasted sauces, or golden tomato gazpacho to highlight its natural sweetness. It pairs beautifully with citrus dressings, grilled seafood, and creamy cheeses such as ricotta or goat cheese.
For presentation, pair with deep red or purple heirlooms like Black Krim or Cherokee Purple to create a dramatic color contrast. Its vibrant hue and tropical notes make it a visual and culinary centerpiece for any dish.
Common Pests & Problems — 'Kellogg’s Breakfast' Beefsteak (Solanum lycopersicum)
Insects & Mites
Tomato Hornworms (large green caterpillars, extensive leaf and fruit feeding)
Controls: Inspect plants daily during early morning or evening hours. Handpick hornworms when found. Encourage parasitic wasps (Cotesia congregata) to provide natural control. Apply Bacillus thuringiensis (Bt) late in the day for biological management, ensuring complete leaf coverage. Maintain weed-free borders to deter egg-laying by adult moths.
Aphids (leaf curling, honeydew buildup, and reduced growth)
Controls: Use yellow sticky traps to monitor populations. Apply insecticidal soap or neem oil every 5–7 days until under control. Encourage beneficial insects such as lady beetles, lacewings, and hoverflies through companion planting of dill, fennel, and yarrow. Avoid excessive nitrogen fertilizer, which promotes soft, aphid-attractive foliage.
Whiteflies (leaf yellowing, sticky residue, and sooty mold)
Controls: Deploy yellow sticky traps to reduce adult populations. Spray neem oil or horticultural soap every 5–7 days. Introduce Encarsia formosa wasps for natural population control. Keep the area weed-free and prune lower foliage for airflow.
Spider Mites (stippling, bronzing, and fine webbing on leaf undersides)
Controls: Increase humidity and keep soil evenly moist. Spray leaves with water to dislodge mites and apply horticultural oil or insecticidal soap weekly until the infestation declines. Avoid drought stress and dusty environments that favor mites.
Diseases
Early Blight (Alternaria solani) (dark concentric leaf spots, lower leaf dieback)
Controls: Rotate crops annually and avoid planting tomatoes in the same area as other Solanaceae crops. Apply copper-based fungicide preventively during humid conditions. Water at the base of plants to keep foliage dry. Remove affected leaves immediately and mulch heavily to prevent soil splash.
Fusarium Wilt (Fusarium oxysporum) (progressive yellowing, wilting, and one-sided leaf loss)
Controls: Solarize soil before planting to reduce fungal spores. Grow resistant cultivars when possible. Maintain proper drainage and consistent watering practices. Remove and destroy infected plants promptly, and disinfect tools.
Septoria Leaf Spot (Septoria lycopersici) (numerous small grayish lesions, premature leaf loss)
Controls: Maintain mulch to prevent soil splash. Apply copper or sulfur fungicides preventively during wet weather. Prune lower leaves to increase airflow and remove infected foliage immediately. Avoid overhead irrigation.
Physiological & Environmental Issues
Blossom End Rot (calcium deficiency, dark sunken spots on fruit ends)
Controls: Maintain consistent soil moisture through drip irrigation and mulching. Test soil calcium levels and amend with lime or gypsum if necessary. Avoid excessive nitrogen, which interferes with calcium uptake.
Cracking (caused by irregular watering or sudden heavy rain)
Controls: Keep watering steady and even. Use mulch to regulate soil moisture. Harvest fruits promptly after rainfall to reduce splitting.
Catfacing (distorted, puckered fruit due to cold weather during flowering)
Controls: Avoid transplanting until nighttime temperatures remain above 55°F. Protect young plants with row covers during cold spells. Maintain balanced fertilization and moisture during fruit set.
Sunscald (white or papery patches on exposed fruit)
Controls: Maintain adequate leaf cover to shade fruit naturally. Avoid over-pruning. Provide 20–30% shade cloth during heat waves if necessary.
Monitoring & Prevention — Quick Checklist
Inspect plants at least twice weekly for hornworms, aphids, and early disease symptoms.
Rotate crops each year to reduce soilborne diseases.
Maintain mulch for moisture conservation and soil splash prevention.
Water deeply at soil level to keep foliage dry.
Prune for airflow while preserving foliage to protect fruit.
Encourage beneficial insects through diverse companion planting.
Remove diseased leaves promptly and disinfect tools and trellises after each use.
Q: What type of tomato is Kellogg’s Breakfast?
Kellogg’s Breakfast is an indeterminate, open-pollinated heirloom beefsteak tomato (Solanum lycopersicum) known for its large, vibrant orange fruits and exceptional flavor. Fruits typically weigh 1–2 pounds and are low in acidity, offering a rich, sweet, and slightly tropical taste. Originally from Michigan, this variety gained fame through seed collector Darrell Kellogg, who preserved and popularized it in the late 20th century.
Q: How long does Kellogg’s Breakfast take to mature?
Expect 80–85 days from transplant to ripe fruit. As an indeterminate variety, it produces steadily throughout the growing season until frost.
Q: How long does it take for Kellogg’s Breakfast seeds to germinate?
Seeds germinate in 5–10 days when kept between 75–90 °F (24–32 °C) in a moist, well-drained seed-starting mix.
Q: Does Kellogg’s Breakfast need special soil conditions?
Yes. Like most large beefsteaks, it thrives in deep, fertile soil rich in organic matter. Maintain a pH between 6.0 and 6.8, and amend the bed with compost or aged manure for optimal growth.
Q: What spacing do Kellogg’s Breakfast tomatoes need?
Space plants 30–36 inches apart in rows 3–4 feet apart. This allows airflow and supports vigorous vine growth and large fruit set.
Q: Do I need more than one plant for pollination?
No. Tomatoes are self-pollinating, though pollinators and gentle airflow improve yield consistency.
Q: Can I grow Kellogg’s Breakfast in containers?
Yes, though large containers (minimum 15 gallons) are required. Use nutrient-rich potting soil and provide sturdy support for the heavy fruit clusters.
Q: How tall do Kellogg’s Breakfast plants get?
Plants grow 5–7 feet tall and benefit from strong staking or trellising. Pruning lower leaves and side shoots improves airflow and fruit size.
Q: Why are my Kellogg’s Breakfast fruits cracking?
Cracking often occurs after irregular watering or heavy rainfall. Keep soil moisture consistent and mulch to reduce fluctuations.
Q: How should I harvest Kellogg’s Breakfast tomatoes?
Harvest when fruits turn a deep golden-orange and feel slightly soft when squeezed. Allow full vine ripening for the richest flavor and color.
Q: How do I store Kellogg’s Breakfast tomatoes after harvest?
Store at 55–70 °F (13–21 °C) out of direct sunlight. Avoid refrigeration unless overripe.
Q: Are Kellogg’s Breakfast tomatoes good for cooking?
Yes. Their sweetness and low acidity make them excellent for slicing, juicing, roasting, or golden sauces. They also shine in sandwiches and salads.
Q: Are Kellogg’s Breakfast tomatoes heirloom?
Yes — Kellogg’s Breakfast is a cherished American heirloom maintained for its vivid color, flavor, and reliability across climates.
Q: Why are my tomatoes smaller than expected?
High heat, inconsistent watering, or excessive nitrogen can reduce fruit size. Maintain steady moisture and use balanced fertilizer for optimal yields.
Q: Can I save seeds from Kellogg’s Breakfast?
Yes. As an open-pollinated variety, it breeds true. Choose healthy, ripe fruit, ferment seeds for 2–3 days, rinse clean, and dry thoroughly before storing.
History & Culture — Kellogg’s Breakfast Tomato (Solanum lycopersicum)
Tomatoes are one of the greatest agricultural gifts of the Indigenous peoples of the Americas. Long before European contact, Indigenous farmers of western South America and Mesoamerica had already domesticated wild Solanum species, transforming them from small, sour berries into richly flavored, productive crops. Grown in raised fields and terraced gardens, tomatoes became part of a vibrant food system alongside maize, beans, and chili peppers — a living agricultural science that continues among Indigenous growers today.
When tomato seeds traveled across the Atlantic in the 1500s, they carried that legacy with them. European growers, first skeptical, gradually embraced the fruit, refining new forms in Italy, France, and Spain. Yet every variety, from the smallest cherry to the densest paste tomato, still descends from those early Indigenous selections.
The Kellogg’s Breakfast Tomato is a Midwestern heirloom celebrated for its radiant orange color and rich, tangy-sweet flavor. Originally from West Virginia and later popularized by seed saver Darrell Kellogg of Redford, Michigan, this variety became a favorite for its balance of size, taste, and beauty. Its name reflects both its sunny hue and its breakfast-worthy sweetness — a tomato so flavorful it was said to rival fruit for morning fare.
Though its cultivation was revived in recent decades, the Kellogg’s Breakfast Tomato represents a deeper lineage — one stretching back to Indigenous farmers who first bred tomatoes for color variation and sweetness long before they reached Europe or the American heartland. The bright orange pigmentation that makes this variety distinctive is part of that ancient genetic legacy, preserved through generations of open-pollinated stewardship.
In today’s gardens, the Kellogg’s Breakfast Tomato embodies joy and abundance. Each glowing, golden fruit reflects the partnership between people and plants — from the Indigenous growers who began its story to the modern seedkeepers who ensure its light continues to shine.
Saving seeds from Kellogg's Breakfast Tomato (Solanum lycopersicum):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant, well-formed fruits.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the tomatoes to ripen fully on the plant until they are soft.
Collection: Harvest the ripe tomatoes and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Place the seeds and their gel in a container of water. Let them ferment for 2-3 days, stirring daily to separate the seeds from the gel.
Inspection: Rinse the seeds thoroughly to remove any remaining gel and inspect for cleanliness and freedom from mold or pests.
4. Drying Seeds:
Place the cleaned seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within four to six years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different tomato varieties to prevent cross-pollination.
Pollinators: Tomatoes are primarily self-pollinating, but encouraging pollinators can still be beneficial.
Record Keeping: Keep detailed records of the process.
Uses and Benefits:
Kellogg's Breakfast Tomato (Solanum lycopersicum) is known for its large, orange fruits with a sweet flavor. It is often used in salads, sandwiches, and sauces.
Tomatoes provide vitamins, minerals, and antioxidants, supporting overall health. Kellogg's Breakfast Tomatoes are versatile in culinary applications, adding color and flavor to dishes.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
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We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Tomato Plants (Solanum lycopersicum)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress tomatoes with ~0.1 lb N / 100 sq ft at first fruit set; a light second side-dress after heavy early harvest is optional.
Keep soil evenly moist and mulch to help prevent blossom-end rot (a Ca/moisture issue).
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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The Kellogg’s Breakfast Tomato is an indeterminate heirloom celebrated for its vibrant orange flesh, massive fruits, and deeply sweet, tropical flavor. Maturing in about 80–85 days, this variety produces huge, 1–2 pound beefsteaks with smooth, slightly flattened shoulders and dense, meaty interiors that glow like sunrise when sliced.
Fruits are sweet, rich, and low-acid, often described as having a fruity complexity with subtle notes of melon and citrus. The firm flesh and few seeds make it an outstanding slicer, perfect for fresh eating, sandwiches, and bright golden sauces that hold both color and flavor beautifully.
Plants are vigorous and high-yielding, often reaching 6–8 feet tall, and continue producing through the heat of summer when other varieties slow down. They perform best in full sun and fertile, well-drained soil, with steady deep watering to support their large fruit set and maintain consistent sweetness.
Originally hailing from West Virginia and named after a railroad supervisor who shared his treasured family seed, the Kellogg’s Breakfast Beefsteak stands as a modern heirloom icon—rich, colorful, and remarkably flavorful, embodying both Appalachian seed heritage and true garden generosity.
