Breakfast is a surprisingly controversial meal. Many swear it’s a crucial part of setting yourself up for a successful day, but some decide to skip it. While nearly 85 percent of Americans over 20 years old eat breakfast, according to the (CDC), everyone approaches the first meal of the day differently, including the timing of it.

Many people, myself included, try to squeeze in breakfast when they can, but are guilty of skipping it more often than they’d like to admit. So, when is the best time to eat breakfast, and does it matter if you have a heavy or light meal?

I interviewed five nutrition experts and learned that there are a few lifestyle factors to consider when trying to figure out your optimal breakfast time. Here’s what they had to say.

Is There a “Best” Time to Eat Breakfast?

The best time to eat breakfast is a bit tricky to nail down.ÌęHowever, there is a general time window to consider.

“Most of the studies say to eat breakfast before 10 a.m.,” says , a senior clinical dietitian at NewYork-Presbyterian Weill Cornell Medical Center.

A 2023 study published in the analyzed data on meal timing and how often more than 103,000 adults ate during the day. The researchers concluded that 9 a.m. was the best time to eat because eating earlier in the morning was linked with a 60 percent lower risk of developing type 2 diabetes.

Another 2023 study cites an earlier ideal breakfast time. That study, published in the journal , analyzed data from nearly 103,500 adults and determined that people who ate breakfast before 8 a.m. (and stopped eating for the day before 9 p.m.) had the lowest risk of developing cardiovascular disease.

Why Eating Earlier in the Morning Is Ideal

There are a few different reasons why eating earlier in the morning is your best bet. One is that eating by this time helps to fill up your body’s storage of , a stored form of glucose that serves as the body’s main source of energy reserves, Gambino says.Ìę“When you’re sleeping, you’re in a fasting state, and your body is using your energy stores,” she explains. “When you wake up in the morning, your levels of glycogen are pretty low.”

Gambino says that eating on the earlier side also supports your , your sleep-wake cycle that influences your physical, mental, and behavioral functions. “A lot of times, your circadian rhythm is set to restart in the morning,” Gambino says. “By giving your body fuel to be timed with that rhythm, it can help reset your hormones and energy levels through the rest of the day.” That can help support good energy levels throughout your day, she says.

How to Figure Out the Best Time to Eat Breakfast, Based on Your Lifestyle

Not everyone is up early, and it can be tricky to eat at, say, 9 a.m. if you’re not a morning person. Luckily, nutritionists generally recommend eating breakfast within an hour or two of waking up.

“This can promote sustained energy and improve performance, especially if you’re planning a workout or outdoor activity,” says , a registered dietician at Cedars-Sinai Medical Center in California. Meaning, if you typically get up at 6 a.m., it’s best to have breakfast at or before 8 a.m. to provide you with enough energy for the day.

Factor in the Time You Ate Dinner the Night Before

, a senior clinical nutritionist at Massachusetts General Hospital, suggests considering what time you stopped eating the night before, too.

“I usually recommend trying to maintain at least a 12-hour fasting window,” she says. “Meaning, if you finish eating by 8 p.m., eating again around 8 a.m. would be reasonable.” This can help blood sugar levels for consistent energy early in the day, she says.

If You Like Morning Workouts, Plan to Eat Breakfast Earlier

If you like to exercise first thing in the morning, Abayev says it’s a good idea to eat something before your workout. “Eating soon after waking can fuel your energy,” he says.

That doesn’t need to be a huge meal, though: Gambino says you should be fine with a lighter meal of oatmeal and peanut butter or a nut and granola snack mix to get you going before your workout. “Try to have some sort of protein with a complex carbohydrate (such as a slice of whole wheat toast with avocado) to fuel your workout,” she says. “Pre-workout meals can really help your recovery and muscle-building.”

But if you’re not planning to work out until later in the day, Abayev says there’s no need to fuel up right away. Also, if you’re just not hungry when you get up, Gambino suggests having tea or water to jump-start your system. “Having something in your body can help you get started, but you don’t need to force yourself to eat,” she says.

Should You Eat a Heavy or Light Breakfast?

“A lighter breakfast can work well for those who prefer early training or outdoor activities, promoting easy digestion,” Abayev says. “A heavier breakfast might be better if you have a long outdoor adventure or high-intensity training ahead, providing more sustained energy,” says Abayev.

According to Gambino, it can also be helpful to consider what the rest of your day looks like. “If you won’t be able to eat again until later in the day—say, having lunch around 2 p.m. or 3 p.m.—having a heavier breakfast can help you stay satiated and not have a blood sugar drop,” she says.

Blood sugar drops can irritable, hungry, or tired. She suggests a vegetable omelet with a slice of whole-grain toast to “give you a mix of carbohydrates, protein, and fat to keep your body working properly until your next meal of the day.”

But if you tend to eat lunch early, keep breakfast on the lighter side: Gambino says having an apple with peanut butter, whole grain cereal with fruit, or unsweetened yogurt with granola are good options.

If you’re deciding whether or not you want a heavy or light meal, consider this.ÌęA 2023 study published in the  suggests that having more calories earlier in the day can help limit blood sugar fluctuations—lowering your risk of eventually developing type 2 diabetes in the process. The researchers also found this can improve your overall metabolic health.

Is It “Bad” to Eat as Soon as You Get Up?

No, it’s not bad to eat as soon as you get up. “Your body was essentially fasting while you were sleeping, so your glycogen stores are low,” Gambino says.

(Again, glycogen helps with your body’s energy reserves.) If you’re planning to work out soon after you wake, eating something after you get up “can promote stable energy levels,” Abayev says.

However, you don’t have to eat as soon as you get up. “If you’re not hungry, don’t force it,” Gambino says.

Is It OK to Skip Breakfast?

While dietitians generally agree that you shouldn’t push yourself to eat if you’re not hungry, they also stress the importance of having something for breakfast. “For the most part, for non-breakfast eaters, I usually advise trying to eat something, even if it’s small, within a few hours of waking,” Gelsomin says.

Abayev agrees. “Eating breakfast can promote energy and improve performance, especially for morning workouts or outdoor adventures,” he says. “Skipping it may lead to fatigue, decreased performance later, and may potentially increase cravings later in the day.”

Not only can skipping breakfast leave you feeling fatigued but it’s also been linked to a higher risk of developing several serious health conditions. One 2024 study published in the analyzed data on eating habits from 859 people in China over a three-year period, along with other health data like blood work and MRIs. The researchers discovered that people who regularly skipped breakfast had lower cognitive scores than those who ate the first meal of the day. They also were more likely to experience cognitive decline during the study period.

A 2021 scientific of 14 studies found a link between regularly eating breakfast and a lowered risk of developing a host of potential health complications, including heart disease, obesity, high blood pressure, and stroke. The researchers also found that skipping breakfast once a week “may greatly reduce the benefits” that people otherwise get from eating breakfast regularly.

“Overall, it is pretty beneficial to have breakfast in the morning,” Gambino says. “But, if you struggle with that, even a little something is good.”

What Is the Best Thing to Eat for Breakfast?

Aside from deciding when to eat breakfast, what you eat matters, too. “Focus on a balance of protein, healthy fats, and carbohydrates,” Abayev says. “Protein aids muscle repair, healthy fats support long-lasting energy, and carbs fuel performance, making this balance key for sustained energy during outdoor activities and workouts.”

There are a lot of good potential breakfast options to have, but the experts I spoke with say these are excellent choices:

• Oatmeal mixed with nut butter, and a side of berries
• An egg omelette with a side of sauteed vegetables and whole-grain toast
• Unsweetened Greek yogurt with a handful of nuts and berries

I exercise as soon as I get up to try to get a workout in before my kids wake up. With that, I usually have a zucchini and almond flour muffin before my workout and follow it up with natural peanut butter and apple slices after I’ve showered and get started with work. Because I tend to eat lunch early, this usually keeps me feeling satisfied until my next meal.

If you’re interested in fiddling with the exact timing of your breakfast, Gambino suggests using a journal or app to help you keep tabs on how you feel when you mix things up. That can help you to really fine-tune the best breakfast timing for you.

Want more of șÚÁÏłÔčÏÍű’s Health stories? .

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Breakfast foods are often either carbohydrate-rich, featuring foods like cereals, toast and bagels or high in fat, like the classic bacon and eggs. While these foods can fit into a balanced diet, there’s one key nutrient you should focus on: protein.ÌęAdding protein to your morning meal can deliver some seriously big benefits, from moderating hunger to balancing your hormones.

If you aren’t getting very much protein from your morning meal, here are just a few reasons why you might want to start adding this muscle-building, hunger-satisfying nutrient.

1. Protein is essential for many bodily processes.

Protein is one of three macronutrients, the others being carbohydrates and fats. Each is important for health, but  for building and repairing your tissues, such as skin, hair, organs, blood hemoglobin and muscles. When it comes to building and maintaining , protein is vital. And that muscle mass is crucial for a well-functioning metabolism, healthy aging and overall daily body functions.

Depending on your current eating habits and goals, you might be getting enough protein. For many people, including those who are active, more protein than the typical recommended minimum will provide more significant benefits.

For the average person, the current USDA recommendations suggest aiming to get 10% to 35% of your daily calories from protein, with 1.2 to 1.7 grams per kilogram of bodyweight as each day.

If you’re working to build muscle, you’ll likely want to shoot for more.Ìę per kilogram of body weight is what you may need to support the new tissues and repair damage to muscles that result from strength training.

2. Protein at breakfast helps keep blood sugar and energy stable.

Adding protein to your breakfast, along with healthy carbohydrates and fats, will provide a more steady, prolonged energy boost, in part by .

Carbohydrates, particularly those without fiber, will spike your blood sugar – that can make some people feel groggy or sluggish once the spike crashes. Protein, on the other hand, doesn’t significantly affect blood sugar levels, so consuming it won’t spike your blood sugar and lead to energy crashes aftward.

Additionally, protein will help  when you’re eating a high-carb breakfast like a bowl of cereal. Protein takes longer to break down in your digestive system, potentially slowing the release of sugars into your bloodstream. This effect could improve your energy levels with a constant stream of energy.

3. A high-protein breakfast helps regulate appetite all day long.

Research repeatedly shows that consuming protein helps keep you feeling full for longer. Again, this is primarily due to the slow digestive process for protein. Studies ÌęłóČč±č±đÌę that protein-rich morning meals, consisting of around 35 grams of protein, can help you stay full and satisfied for longer than lower, 13-gram protein breakfasts can.

But there’s more to protein’s hunger abating powers –  that eating a protein-rich breakfast positively influences hormonal and neural signals that affect how much you may eat during the day.

Hunger hormones influenced by protein intake include ghrelin and Ìę(±ÊłÛłÛ).Ìę suppresses hunger after a meal and is produced in the stomach and small intestine.Ìę increases feelings of hunger by sending messages to your hypothalamus when your stomach and small intestine are empty.

Oh, and if you’re someone who skips breakfast, that habit may contribute to poor diet quality and less nutritious food choices throughout the day, including snacking on foods without much nutritional value that are high in fat and sugar. While eating any breakfast is helpful, higher-protein breakfasts have the most significant impact on reducing evening snacking and improving diet quality.

4. Getting protein in the first meal of the day helps maintain muscle.

Protein is vital for building and maintaining muscle. Even if you don’t lift weights and have no interest in building big biceps or quads, muscle is crucial for .

As you age, muscle mass tends to decline. After the age of 30, you’re likely to lose muscle throughout the rest of your lifespan. Maintaining or building muscle is associated with healthier, more , reduced  and lower . Low muscle mass interferes with your quality of life as you grow older and reduces your ability to remain physically active.

One proven way to combat muscle loss?  – and do so throughout the day. When you choose to eat, that protein is a significant factor in building and maintaining muscle. An analysis published in the  found that consuming a higher-protein breakfast and lunch helped people get more protein overall. It also spread out protein intake for optimal absorption and usage, a detail associated with higher muscle mass in older adults.

According to the , most people get the majority of their daily protein with their evening meal and the least amount with breakfast. However,  more evenly throughout the day will increase your ability to build and maintain muscle.

5. Your heart health may improve with a high-protein breakfast.

Skipping breakfast altogether is  an inferior lipid profile, which determines your cholesterol levels, triglycerides and your levels of “good” HDL and “bad” LDL cholesterol. Forgoing breakfast is also linked to increased blood pressure, insulin resistance and metabolic syndrome.

While any breakfast can help, including protein provides additional benefits for your heart. A study published in  found that eating protein at breakfast is associated with reduced diastolic and systolic blood pressure to a healthy range. A normal, healthy range for blood pressure reduces  of cardiovascular disease, including heart disease and stroke, vascular dementia, eye conditions and kidney disease.

How to Get More Protein at Breakfast

Convinced a high-protein breakfast is a smart move for your health, but curious about the best foods to achieve this? If you’re used to sweeter or carb-based breakfasts, you may be wondering how to balance the foods you enjoy with protein.

Meat and animal-based options are likely front of mind when thinking of adding protein. Eggs, ham, sausages, bacon and other traditional savory breakfast foods can boost your protein levels. But it’s wise to watch the sodium and saturated fats in some of these foods, as they can contribute to poor heart health and weight gain.

Look for lean, nutrient-dense options lower in unhealthy fats and sodium, such as eggs and egg whites, turkey bacon and sausage, and lean ham. Eggs are especially beneficial; they’re protein-packed and have  to increase meal satisfaction and encourage a healthy body weight compared to eating cereal for breakfast.

Dairy is another protein-packed option you can find in various delicious forms such as Greek yogurt, kefir, skyr, cottage cheese, and filtered, high-protein milk. Dairy also provides vital nutrients such as calcium, magnesium, vitamin D and  that contribute to a healthy gut microbiome, weight management, muscle maintenance and heart health.

Try adding high fiber and protein-packed nuts and seeds to yogurt, cottage cheese or smoothie bowls. You can spoon these dairy options into your oatmeal and top them with whole nuts and seeds or butters.

And if oatmeal or other whole grains are a preferred breakfast for you, some high-protein grain swaps or additions can boost the protein content of your morning meal. High-protein grains include amaranth, quinoa (a seed cooked and eaten like a grain), oats and spelt. A scoop of whey protein powder will boost your bowl even more.

Thinking outside the box with non-traditional breakfast foods can also add variety to your protein-based breakfasts. Consider adding cooked ground turkey crumbles, shredded chicken, lean steak slices, or other leftover lean meats to breakfast sandwiches, scrambles, and omelets.

Plant-based eaters can make delicious scrambles using soft tofu, with a sprinkle of turmeric for color. Consider adding beans and legumes to your breakfast for protein, fiber, and nutrients like iron and magnesium. While plant-based yogurts are available, they are typically lacking in protein. However, you can add protein-rich foods to vegan yogurt using hemp seeds, pea protein powder, spirulina, and more.

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“She stomps
She Stomps
 She do da Nala Stomps!”

If you recognize this little tune, you’ve likely seen Nala and Chris Lindamood  () on TikTok, Instagram, or YouTube. This duo exploded into social media virality in 2022 because of 4-year-old Golden Retriever Nala’s “happy stomps.”  If you haven’t seen them, watch the video below– because we can’t find the words to describe her little dance.

Hopefully this finds you if you’re only here for the Nala stomps.

Lindamood and Nala, who are based in Utah, are also known for their outdoor adventures: hiking up serene mountains, swimming in freshwater lakes, and camping under the stars. But now, Nala is embarking on another endeavor.Ìę

WAFFLES!

On Tuesday, premiered on TikTok. The first video features Lindamood and Nala preparing human and dog-friendly waffles. Lindamood, who has a background in health as an MTM pharmacist and outdoor athlete, says he isn’t the most experienced cook but still enjoys making simple, nutrient-dense meals to fuel his hikes.

“My favorite foods are the ones I can grill,” he says. “Good steaks and hamburgers are my go-to. I also often eat spaghetti and chicken, Chicken teriyaki with rice and veggies is my favorite.”

Nala’s dog-friendly waffles fit perfectly into Lindamood’s day-to-day life, not only because they’re high in protein and naturally sweetened with bananas but also because he can enjoy them with his adventure dog.Ìę Lindamood adds that Nala is (obviously) also a huge fan of them but admits that she’ll eat anything he puts in front of her.Ìę

“You might be able to tell from Nala’s waffle chomps, but she is not picky at all,” he says. “She has good restraint, but when I allow her to eat, she’ll make food disappear in an instant.” 

So what’s in store for episode two?

“I’ve got a few ideas,” Lindamood says. “I’m thinking of doing small sliders with ground beef, tacos, or spaghetti. Of course, all the ingredients will be safe for Nala to consume, which forces me to get creative with the recipe!”

Nala’s Waffles

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If you Google baked oatmeal, dozens of recipes pop up. I’m sure they’re all delicious, but I’m willing to bet they don’t produce the same Pavlovian response as the recipe below. You see, in our house, when a pan of baked oatmeal goes into the oven, it means adventure awaits.

My husband and I first began eating baked oatmeal 20 years ago when we were dating. Every so often we would spend a weekend at the Savory Inn, then a bed-and-breakfast in Vail, Colorado. Crafted from huge logs, the inn was cozy and rustic, the perfect mountain getaway. It was also home of the Vail Cooking School so the food, as you might imagine, was chef worthy.

Each morning, on our way out the door to ski, hike, mountain bike, or trail run, we’d peruse the breakfast table. At the center of the spread that included fruit, yogurt, muffins, to-order omelets and multigrain pancakes, was an enormous bowl of baked oatmeal. The fluffy mixture looked like the airy crumb of a muffin (and nothing like gloppy porridge), and filling our bowls with this toss of oats, apples, raisins, shredded coconut, cinnamon, and brown sugar, was surefire fuel for the day ahead. We loved the mixture so much that on one visit, the smiling innkeeper handed us the recipe upon checkout.

Now, two kids later, the Savory Inn’s baked oatmeal remains a staple in our household—but it’s not something I always have on hand. Instead, I only make it when we’re heading out for summer camping trips and winter hut trips—adventures that require sustained (and delicious) energy. So, when baked oatmeal hits the breakfast table, it comes with an unwritten code: get ready!

Savory Inn Apple Baked Oatmeal

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Spare a thought for the campground pancake breakfast. Pancakes—flipped, stacked, and topped with butter and syrup—taste even better when you’re eating them at some picnic table out in the open air with the pine needles crunching under your feet and a whole day of hiking (or reading, or floating, or hammocking) ahead of you. But while pancakes may be a mainstay of car camping trips, they’re tougher to pull off in the backcountry, where the stoves are smaller and the titanium pans are prone to ‘cake-burning hotspots. Fortunately for all of us pancake-loving, baseweight-conscious hikers, there’s a way to have your pancakes and eat them too without toting a bulky stove and pan in with you.

This recipe uses a bain-marie—that’s a water bath, for you Anglophones—to evenly heat up a mug of pancake mix, resulting in a moist, fluffy, single-serving pancake in a cup. (Regular readers will remember this technique from —it’s the same principle.) Because the water surrounding the mug never heats up past its boiling point, it cooks the mix evenly with no burned spots. Best of all, you can do it with any stove, from a Jetboil to a two-burner Coleman range, or even a fire, if you want to go fully low-tech.

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A seriously sticky debate arose during a daily șÚÁÏłÔčÏÍű meeting one morning, though no one can quite remember how the discourse began. Perhaps it was because IHOP just released a line of , or maybe we were all hungry, but the topic of pancakes came up. The question was posed: Do plain pancakes taste like anything on their own, or are they simply a delivery mechanism for toppings like syrup, banana slices, and whipped cream? Or is “pancake” a flavor in itself?

The șÚÁÏłÔčÏÍű team gave their honest opinions and there was certainly no waffling about in their arguments. Below, you’ll find the passionate, controversial thoughts on pancakes.

Mallory Arnold, șÚÁÏłÔčÏÍű associate editor: I would rather eat plain pancakes than pancakes with toppings. THERE. I SAID IT. Give me slightly undercooked flapjacks over syrupy or blueberry-topped any day. My mom also used to pack me plain pancakes in a brown paper bag for lunch and they were a hit on the playground.

Tasha Zemke, șÚÁÏłÔčÏÍű associate managing editor: I love buttermilk pancakes, because they’ve got tang. That’s really the only kind I make anymore, because I think the regular kind are a bit bland. But it’s the texture that I enjoy most—the fluffiness that just seems perfect for an idle Sunday morning—and with the buttermilk, they’re ideal, topped with hot maple syrup.

Zoë Rom, Trail Runner editor in chief: Pancakes are life (suck it, waffles). Time, and life, much like a pancake, is a flat circle, an eternal recurrence and fluffy breakfast treat that is what you make of it.

Tracey Andronaco, șÚÁÏłÔčÏÍű QC content coordinator: Pancakes can easily take on their own flavor depending on the type. There’s buttermilk, wheat, gluten free, etc. You can flavor them with natural ingredients as well, with fruits, etc. Syrup definitely contributes to the flavor that’s already there, an “enhancement,” if you will.

Renee Schettler, Yoga Journal senior editor:  I take my pancakes plain, thank you. Maybe with butter. Usually with coffee. Always with bacon on the side. But hold the maple syrup. It doesn’t complement. It soggifies. It cloys. It overwhelms. You lose the subtle yet sturdy pancake-ness that, for me, is the entire point of the experience. I’ve tried literally dozens of different pancake recipes over the years and sorta geek out over the subtle differences among the different iterations that flour, sugar, egg, milk, and butter can take. Not one was ever made better by maple syrup. Even the rubbery pancakes my mom made when I was a kid weren’t better or easier to choke down with sugar. They were only made, well, wetter. You can have your syrup. Just don’t spill any on my plate.

Adam Roy, Backpacker executive editor: I just want to say—civilly—that I am appalled at how many of my colleagues are out here eating plain cakes. I grew up on Chicago’s North Shore eating Walker Brothers’ apple pancakes—big, lofty conglomerations of fruit, spices, and butter that could feed three people or put one into a daylong food coma. To this day, that’s my baseline for what a pancake breakfast should taste like. It should be a sensual experience: Give me my pancakes so soaked with melted butter and maple syrup that it drips down my chin in sticky rivulets while I eat. I want to feel like a gluttonous 13th-century English aristocrat, feasting at my mansion’s banquet table right before a bunch of peasants with pitchforks and torches burst in. I want it to be decadent.

Sierra Shafer, SKI editor in chief: Like Adam, I’m shocked and sickened by the idea of a plain pancake. If I want to eat something sad and utilitarian for breakfast, I begrudgingly make myself some instant oatmeal. But a pancake?! A pancake is half cake! Made in a pan! It should delight the senses, inspire the spirit, and satisfy the soul. It’s a celebration of life and luxury and should be treated with the utmost respect: filled with chocolate chips, or bananas, or both and absolutely topped with an exorbitant amount of butter and REAL maple syrup. What a joy to live in the time of pancakes!

Frederick Dreier, șÚÁÏłÔčÏÍű articles editor: Of course there are situations in which I would eat a plain pancake. If I was marooned on a desert island, and the wrecked hull of an IHOP freighter (I assume that’s how the restaurant handles international distribution) washed ashore carrying bags of flapjacks then yes, I would absolutely eat those boring and tasteless wafers in order to ward off starvation and maintain homeostasis. But c’mon, the whole point of a pancake is to deliver Maple syrup, creamy butter, bananas, or even chocolate into your mouth, so that your tastebuds can do the Macarena while your blood sugar spikes. Dare I ask: do my plan pancake-loving coworkers also indulge in eating white rice, bare slices of Wonderbread, or individual leaves of spinach? Would you ever order a can of plain LaCroix? No, of course not! Life is about drenching the rice in Sriracha, piling a mountain of Mortadella onto the bread, and coating your salad with olive oil and vinegar. The same goes for pancakes.

Alison Osius, șÚÁÏłÔčÏÍű senior editor: When I was growing up in Maryland, my father would make pancakes, and never tell us what was in them (nor in the Special Drinks he occasionally concocted for our entertainment). Usually the pancakes contained fruit—mostly normal kinds, though maybe something a little unexpected, like pears (we’d have to guess). We liked fruit pancakes, of course. I still do. He used to try different things, though, in general—he’d cook duck in beer or various leftover sauces—and one Sunday he put oysters in the pancakes. Oysters and maple syrup? I had forgotten all about it until this moment, but over the years we had a lot of laughs about those terrible pancakes.

Susan Lacke, Triathlete senior editor: I just got back from a few months of living in Europe, where I am still traumatized by a restaurant that had “pancakes” on the menu but in reality served rolled-up crepes. Crepes are not pancakes, can we all globally agree on this?

Ellen O’Brien, șÚÁÏłÔčÏÍű digital editor: Alison and Adam nail it: It’s all about the pancake experience. The process of making the pancakes (the flipping!) is what makes them taste (yes, taste) so good. The reward tastes so much better when you truly appreciate the steps—whether at a diner or in your kitchen. The same goes for the presentation: they must be served with Vermont maple syrup and lots of fruit. Waffles just don’t give off the same vibe.

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Like many skiers, I was eager to watch the premier of Daymaker on șÚÁÏłÔčÏÍű Watch. With the knowledge that the film follows talented, gutsy skiers through the heavenly terrains like the Monashee Mountains and the summery slopes of Wengen, Switzerland, I anticipated watching lots of powder flying, risky runs and talented athletes.Ìę

What I didn’t predict was my fixation on the snowmobile burrito.

In the film, professional skier, rally cart racer, vegetarian and overall badass is seen prepping his snowmobile for a morning of skiing. With a little aluminum packet in hand, he grins at the camera and pops it in a compartment near the engine.

“Setting up my burrito, setting up for success, really,” Rich says. “By the time we get up to the zone, I’ll have a warm burrito. Game changer.”

How Do I Get a Snowmobile Burrito?

To warm his burrito, Rich uses what’s called a or an exhaust food warmer made for motorsport vehicles. This is an air-tight container made of stainless steel developed to sustain high temperatures and resist corrosion. It’s made for everything from roast chicken breast, potato hash with veggies, bacon or – you guessed it – breakfast burritos.Ìę

History recounts that the first engine warming was done by truckers who would heat cans of soup on the hot exhaust manifold while driving cross country. This obviously isn’t recommended today because cans typically contain epoxy resin, but it’s said this is where the inspiration for exhaust cooking stems from.

Try These Burrito Recipes on the Slopes

How to Make Pro Skier Lynsey Dyer’s Breakfast Burrito Recipe

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Olympic athlete Colleen Quigley fuels her mornings with this homemade granola filled with colorful raw nuts, seeds and coconut flakes.

A warning from Quigley: “It goes from “mmmm not quite there” to “shoot, now it’s burnt!” preeeetty quickly. Keep an eye on it!”

Adapted with permission from

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