Breakfast Republic Planning Orange County Location

Expansion announced for Southern California

Maressa Ribeiro News Writer
Fans can expect egg dishes, pancakes, French toast, and breakfast burritos (Image credit: Facebook: Breakfast Republic)

Rise & Shine Hospitality Group is planning a new Breakfast Republic restaurant in Orange County. The company recently announced that the upcoming location is part of a broader expansion that also includes new restaurants planned for Palm Springs, Los Angeles, and the brand’s first Texas market.

Founded by Johan Engman, Rise & Shine Hospitality Group operates Breakfast Republic and Breakfast Company. Breakfast Republic has locations across San Diego and Southern California, while Breakfast Company currently operates restaurants in San Diego and Los Angeles.

The company’s website describes Breakfast Republic as a concept that serves breakfast and brunch, with a menu centered on traditional dishes prepared with a modern twist on popular recipes. Fans can expect egg dishes, pancakes, French toast, breakfast burritos, sandwiches, Benedicts, burgers, salads, and coffee, along with alcoholic brunch beverages at participating locations.

The expansion announcement also confirmed that Breakfast Company will make its Texas debut later this year with a Dallas-area restaurant, while additional Breakfast Republic locations are planned for California. The brand added that more details about the upcoming openings, including the Orange County restaurant, will be announced in the coming months. 

The same announcement also confirmed that the Breakfast Republic locations in Encinitas, North Park, and Ocean Beach will close on August 9 as part of the company’s real estate strategy.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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