Food combinations at breakfast form distinct breakfast patterns. Cluster analyses using NHANES (2001–2008) data for children (2– 18 y) identified 12 unique breakfast patterns. Five of the 12 patterns consisted of predominantly ready‐to‐eat cereal (RTEC) with milk (34% of children); the others were predominantly grain‐based, egg‐based, meat‐based, cooked cereal, or no breakfast (38%, 5%, 3%, 2%, or 19% of children, respectively). Higher total daily consumption of dairy occurred with the 5 RTEC‐with‐milk patterns (2.4–3.3 cup‐eq.) vs. the 6 other patterns (1.5–2.3 cup‐eq.) or no breakfast (1.6 cup‐eq.); similar for milk (1.7–2.6 vs. 0.8–1.4 or 0.8 cup‐eq., respectively). Total daily vitamin D intake was 7.1– 9.1 vs. 3.1–6.2 vs. 3.2 mcg, respectively; calcium intake was 1032– 1294 vs. 816–1113vs.748 mg, respectively; potassium intake was, 2212–2614 vs. 1855–2389 vs. 1829 mg, respectively. Daily calories were 1891–2090 vs. 2014–2166 vs.1771 kcal, respectively. Breakfast patterns with higher milk intakes were associated with higher total daily vitamin D (2.8 mcg/cup‐eq.), calcium (216 mg/cup‐eq.) and potassium (276 mg/cup‐eq.). Little cheese (0–0.15 cup‐eq.) and yogurt (0–0.04 cup‐eq.) was consumed across all breakfast patterns. Children whose breakfasts include RTEC‐with‐milk are more likely to meet dairy recommendations and have higher daily intakes of vitamin D, calcium and potassium, three of the nutrients of concern. Supported by the Dairy Research Institute/National Dairy Council.