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Beet French Toast in a Mug

Total Time

2 h

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Total Time

2 h




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  • Coconut oil or butter, for greasing
  • 2 slice(s) bread, cubed
  • 2 tbsp(s) frozen blueberries
  • 1 tbsp(s) cream cheese
  • 3 tbsp(s) milk
  • 1 tbsp(s) beet powder
  • 1 egg
  • 1 tsp(s) maple syrup
  • 1/4 tsp(s) vanilla extract
  • 1 pinch(s) of cinnamon, or to taste
  • 1 pinch(s) of salt
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  1. Lightly grease an oven-safe mug with coconut oil or butter.
  2. Layer bread cubes, blueberries, and cream cheese, repeating once, finishing with the last third of the bread cubes.
  3. Whisk the milk and beet powder together in a small bowl until well combined and no clumps of beet powder remain. Add the egg, maple syrup, vanilla, cinnamon, and salt and mix well.
  4. Pour the beet mixture over the bread in the mug. Using a fork, gently squish down the bread to soak up the beet-egg mixture. Cover with foil and refrigerate for at least one hour or overnight.
  5. Preheat oven to 350º F.
  6. Place the mug or ramekin on a baking sheet for easier transfer. Bake for 20 minutes covered. Remove foil and continue baking until bubbling has reduced and the contents of the mug look solid, about 15 minutes.
  7. Allow to cool and top with butter, maple syrup, or other topping of choice.

NOTE: This recipe was developed and tested at 5000 ft. elevation. For lower elevations, we suggest reducing the liquid by 2-4 tablespoons per cup called for, and increasing the baking time as needed.

Source: Lani Jacobs-Banner

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