Mexican Egg Puree

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

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

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

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

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

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

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