Mexican Egg Puree

By Derek
Mexican Egg Puree Bari Life
Yields8 Servings
Prep Time13 minsCook Time13 minsTotal Time26 mins
 ½ lb Loose turkey sausage
 6 Eggs
 1 tbsp Full fat plain Greek yogurt
 1 tsp Cumin
 ½ tsp Paprika
 ¼ cup No slat added black beans, drained and rinsed
 2 tbsp Cilantro, chopped
1

In a bowl, vigorously whisk eggs, Greek yogurt, cumin, and paprika until incorporated. Set aside.

2

In a saute pan, heat turkey sausage over medium. Cook, stirring to break up, for 5-6 minutes, until cooked through.

Mexican Egg Puree Bari Life

3

Reduce heat to medium low. Add egg mixture and cook 2-3 minutes, moving constantly with a rubber spatula.

4

Add black beans and cook 1 minute, to warm. Add cilantro.

Mexican Egg Puree Bari Life

5

Transfer to food processor or blender with 2 Tbsp water and cilantro. Pulse until smooth.

Mexican Egg Puree Bari Life

 ½ lb Loose turkey sausage
 6 Eggs
 1 tbsp Full fat plain Greek yogurt
 1 tsp Cumin
 ½ tsp Paprika
 ¼ cup No slat added black beans, drained and rinsed
 2 tbsp Cilantro, chopped
Nutrition Facts

Serving Size 1.5 oz

Servings 8


Amount Per Serving
Calories 128
% Daily Value *
Total Fat 7.1g11%
Saturated Fat 1.9g10%
Trans Fat 0.1g
Cholesterol 166.2mg56%
Sodium 236.4mg10%
Total Carbohydrate 2.7g1%
Dietary Fiber .6g3%
Sugars .5g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ lb Loose turkey sausage
 6 Eggs
 1 tbsp Full fat plain Greek yogurt
 1 tsp Cumin
 ½ tsp Paprika
 ¼ cup No slat added black beans, drained and rinsed
 2 tbsp Cilantro, chopped

Directions

1

In a bowl, vigorously whisk eggs, Greek yogurt, cumin, and paprika until incorporated. Set aside.

2

In a saute pan, heat turkey sausage over medium. Cook, stirring to break up, for 5-6 minutes, until cooked through.

Mexican Egg Puree Bari Life

3

Reduce heat to medium low. Add egg mixture and cook 2-3 minutes, moving constantly with a rubber spatula.

4

Add black beans and cook 1 minute, to warm. Add cilantro.

Mexican Egg Puree Bari Life

5

Transfer to food processor or blender with 2 Tbsp water and cilantro. Pulse until smooth.

Mexican Egg Puree Bari Life

Mexican Egg Puree

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9 comments

  1. This seems to much food for when your only allowed 2-4 tablespoons of food. Could you make this using half of what Is call for. Thank you

    1. Hey Martha!

      When you separate out the servings (this recipe makes 8 servings) it SHOULD end up in that 2-4 tablespoon range. Our dietitians use the 4 phase diet guidelines when creating these recipes.

      If you make this and it ends up being too much food, just eat until you are full. NEVER push past the point of feeling full, especially this early post-op!!

      So, to answer your question, yes you could definitely make half. But you could also make all of it and then portion it out to what suits your appetite and capacity to eat.

      Hope this helps!

      – Derek

      1. Have you frozen the left over and reheated? Trying to be prepared for my puree stage and was curious how frozen puree foods could be reheated?

  2. This is one of the best things I’ve made on the pureed phase. I made it mostly as directed (Changes: sauted some onion and zucchini (allowed by my surgeon) before adding the sausage, added a bit of salt and more cilantro than it called for), took about half of it, pureed it and put in appropriately sized ramekins for 4 future meals. The other half my guys got to eat (un-pureed) and they enjoyed it too. 🙂

    Looking forward to trying some of your other recipes!

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