Open Face Wrap


Prep Time: 5 minutes 

Cook Time: 10-15 minutes 

Servings: 1



1 large Crepini® Egg Wrap with (Cauliflower or Gluten-Free Grains) 

2 teaspoons olive oil or avocado oil, divided
One 3 ounce breakfast sausage, sliced lengthwise
2 ounces (1 slice) of cheese (muenster, cheddar, or provolone)
1 large egg

Optional Toppings: parsley, ketchup, or hot sauce 


  1. Fold the Crepini into half a circle. Then fold the Crepini again so it looks like a fourth of a circle and place it on a plate.
  2. Coat an 8-10-inch nonstick pan with olive oil or avocado oil and place over medium heat. 
  3. Place the sausage with the cut side facing down and cook for 4-6 minutes. Flip the sausage and cook for another 2-3 minutes, or until both sides are golden brown.
  4. Remove pan from heat and place sausage slices on top of the folded Crepini. 
  5. Add one thin slice of cheese; the cheese will melt on top of the cooked sausage.
  6. Coat the nonstick pan with another teaspoon of oil placed over medium-low heat. 
  7. Crack the egg onto the pan without breaking the yolk. Put a lid on top and cook egg to desired doneness. 
  8. Place the egg on top of the cheese so the heat from the egg continues to melt the cheese. 
  9. Top with parsley, ketchup, or hot sauce and serve! 

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