“Breakfast” was included every day of our tour. I’m not a big breakfast fan, preferring to delay any food intake until around noon, but lunches were “on our own” and breakfast was already paid for, so I altered my food schedule enough to fully participate in the buffet.
That’s code for: I can be a total glutton when it comes to what I perceive as “free food.”
In all three of our hotels, the breakfasts were quite elaborate. There were separate steam tables, or chilled tables, for items grouped together. First in the door was the “fruit and Greek yogurt,” followed by the “breads.” In the bread line, you used a sharp knife to cut a few slices from the larger loaves, and a toaster waited at the end of the line, if you preferred.
Meats, in the form of cold cuts, and many varieties of cheese, were also available. But what I noticed upon close inspection was that I never saw any “orange” cheese. No cheddar and no “American,” unless it was disguised there without food coloring. 
I learned that to be classified as true “feta,” the cheese is supposed to be of sheep’s milk, with no more than 20% goat or cow milk mixed in. That’s fine by me, as I enjoy all kinds of cheese, but not necessarily for breakfast!
Hot items, such as sunny-side up eggs and bacon (never crispy!) were on the center island, along with slices of various sausages.
But my favorite island contained hot spanakopita, which is spinach and feta baked in triangular phyllo dough, and similarly prepared hot cheese puff pastries. I’d eaten plenty of spanakopita before, but never for breakfast, and discovered it is delicious at any time of the day or night!