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Loaded Sausage Wraps

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

  • Servings: 2
  • Ready In: 15 minutes


  • 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)

Health Benefits

  • 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!


  1. Select, rinse, and pat dry (with a paper towel) large romaine lettuce leaves and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In another bowl, whip two eggs and heavy cream, with a dash of salt (optional).
  7. In a 6-inch skillet over medium heat, cover the bottom of the pan with melted butter.
  8. Lightly scramble the egg batter in the hot pan with a fork until all the batter is fluffy and cooked.
  9. Remove eggs from the heat and place on the romaine leaves in equal portions.
  10. Sprinkle shredded cheddar cheese, then onions onto the eggs.
  11. Place the provolone cheese-covered sausage links onto the onions. Fold the lettuce leaves over, wrap tightly and serve.

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