The short answer
Breakfast in Marrakech is bread with honey and butter: msemen, a folded flatbread, and baghrir, a pancake full of tiny holes, from griddles that start about 06:00. Locals eat it with mint tea, often standing at a counter before work. Harcha, a semolina bread, eggs and harira soup are the other morning staples.
In more detail
Msemen is a square, layered flatbread, folded and griddled until flaky, then brushed with butter or oil. Baghrir is a semolina pancake cooked on one side only, so the top sets into hundreds of tiny holes that hold the honey. Both come off the griddles at breakfast counters in most neighbourhoods from about 06:00. Look for a woman folding dough beside a hot griddle. The counters near Bab Doukkala are among the best known.
Some people start the day with harira, the tomato, lentil and chickpea soup, from a soup counter in the lanes. Harcha is the other breakfast staple; Cafe et Patisserie Nawal in the medina is known for it, along with Berber omelettes.
If you want to sit down, Bakchich Cafe just off Jemaa el-Fnaa on Riad Zitoun el Jdid serves Moroccan omelettes and msemen with honey and butter. In Gueliz, Cafe Les Negociants, open since 1936, is where regulars order a nus-nus, half coffee and half milk, on the terrace.
Most riads include breakfast, often on the roof terrace, and baghrir is on most riad breakfast tables. Eat the bread with your right hand, and do not worry about sticky fingers.