Bariatric Soft Diet – Enchilada Eggs

Steph Wagner MS, RDN

August 3, 2013

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Bariatric Soft Diet – Enchilada Eggs


Enchilada Eggs | Bariatric Surgery Recipes | FoodCoach.Me


Do you love the flavor of enchilada sauce? I do.

Do you love eggs in a variety of different ways? I do.

Both of these are controversial questions. Not everyone will get past these two questions to read the rest of this recipe. But, I know…I just know…there will be a select group of readers who are going to love this breakfast creation. And this, my friends, is for you.

I loved this meal, everything about it. Mr W said the soft texture of the eggs, sauce and beans was a little different for him. (Note: I made this recipe with  refried beans added in the sauce the first time but not shown in the photo or the recipe below)

I can see that. In this case, I would skip the beans and use a slotted spoon to remove the eggs from the sauce. In fact, if you’re one of my many followers who have had a weight-loss surgery, be sure to use this method to fill up on more egg and less sauce and beans. It will keep you full longer!

Enchilada Eggs | Bariatric Surgery Recipes | FoodCoach.Me

Bariatric Soft Diet - Enchilada Eggs

Course: Breakfast
Cuisine: Mexican, Stove Top
Servings: 4 servings
Calories: 90kcal
Author: Steph Wagner
This recipe can easily be reduced for a single serving portion.
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  • 10 oz enchilada sauce
  • 4 eggs
  • pinch of salt


  • In a medium skillet, heat the enchilada sauce until simmering.
  • With a spoon, create a well in the sauce for each egg. Crack an egg and nestle it in the sauce; repeat. Cover the pan for 5 minutes for soft yolks or 7 minutes for firm yokes.
  • Spoon out eggs with a small amount of sauce and move to serving plates.


Serving: 1egg | Calories: 90kcal | Carbohydrates: 4g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 677mg | Potassium: 61mg | Fiber: 1g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Nutrition Facts
Bariatric Soft Diet - Enchilada Eggs
Amount Per Serving (1 egg)
Calories 90 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 164mg55%
Sodium 677mg29%
Potassium 61mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 5g6%
Protein 6g12%
Vitamin A 710IU14%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

10 thoughts on “Bariatric Soft Diet – Enchilada Eggs”

  1. I very much like some of your recipes….but i can not seem to be able to print them out. I have to write them down with all the information. Is there a way to print the recipe and ingredients.
    Thank you for your response

    So far I have liked the creamy eggs and my wife
    and I plan to do the enchilada eggs. Looking forward to this recipe.

  2. Update to this older reply: you can print when you click the icon of the printer

    I’m glad you’ve enjoyed the recipes! I’m afraid the current site doesn’t allow to print easily. Other followers have told me if they copy and paste into a word document then can print from there. There will be updates to the website in the near future that will hopefully include a printing option! Thanks for following!

  3. Refried beans are on the ingredients list, but are not mentioned in the directions.

  4. HI Karen! I do see where I mentioned beans in the notes section but not in the recipe. For the recipe card the ingredient list shows enchilada sauce, eggs and salt. On a previous version of the recipe I included beans in the sauce which are not shown because I removed the eggs from the sauce and plated them without beans. Sorry for the confusion!

  5. 4 stars
    How long would this keep in the refrigerator? There’s 4 servings here per recipe. This sounds delicious and going to try it tonight.

  6. I would say 7 days for eggs as far as safety though it may be a question of if the quality lasts the full week. You could also save the sauce and cook two eggs at a time and then cook another two with the saved sauce!

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