These lettuce wraps are a great low-carb, high-fat breakfast option for anyone on a low-carb, high-fat diet. Take care to remove the excess sausage grease to keep your sausage wraps intact as you munch this flavorful sausage recipe.
Loaded Sausage Wraps
- 2 eggs
- 2 romaine lettuce outer leaves, large
- 2 tablespoons heavy cream
- 1/2 tablespoon olive oil, extra-virgin
- 1/2 tablespoon butter
- 4 links pork sausage, medium-sized
- 2 tablespoons cheddar cheese, shredded
- 2 slices provolone cheese, full-fat
- 1 tablespoon onions, chopped
- 1 dash cayenne pepper
- 1 pinch salt (optional)
- Eggs: are the highest quality protein and a great source of vitamin D.
- Romaine lettuce: is surprisingly high in minerals, like calcium, phosphorus, magnesium, and potassium.
- Heavy cream: isn’t as concentrated in lactose as milk is. It also has quite a bit of vitamin A!
- Extra virgin olive oil: oleic acid in extra virgin olive oil is believed to help keep blood pressure low.
- Butter: everything’s better with butter, especially because you’re getting omega-3, omega-6, and vitamins A, E, D, and K with every dab.
- Pork sausage: rest assured, you’re feeding your body a fair share of protein and potassium!
- Cheddar cheese: everyone’s favorite cheese, cheddar promises high-quality protein and calcium with every tablespoon.
- Provolone cheese: one serving of provolone cheese delivers 21% of your DV for calcium and 14% of your DV for phosphorus.
- Onions: purported benefits include reducing cancer risk, bettering mood, and improving the health of your skin and hair.
- Cayenne pepper: research is showing cayenne pepper may be able to lower your blood pressure and give your metabolism a jumpstart!
- Select, rinse, and pat dry (with a paper towel) large romaine lettuce leaves and set aside.
- In an 8-inch skillet over medium-high heat, place 1/2 tablespoon olive oil and manipulate pan so that the bottom is completely covered in oil.
- Place pork sausage links in the hot pan, turning frequently until well done. Sprinkle a dash of cayenne pepper over the links. Skewer the seasoned links for 30 seconds, then remove from heat.
- Place the cooked and seasoned links on a plate to rest. Place provolone cheese slices over links—1 slice over 2 links—and let melt.
- Remove excess oil from the sausage pan, but leave enough to cover the bottom. Add chopped onions to the hot skillet and remove when slightly caramelized. Place onions in a small bowl.
- In another bowl, whip two eggs and heavy cream, with a dash of salt (optional).
- In a 6-inch skillet over medium heat, cover the bottom of the pan with melted butter.
- Lightly scramble the egg batter in the hot pan with a fork until all the batter is fluffy and cooked.
- Remove eggs from the heat and place on the romaine leaves in equal portions.
- Sprinkle shredded cheddar cheese, then onions onto the eggs.
- Place the provolone cheese-covered sausage links onto the onions. Fold the lettuce leaves over, wrap tightly and serve.