Low Carb Reuben Egg Roll Ups (Print Version)

Savory corned beef, sauerkraut, and Swiss cheese wrapped in light egg crepes for a satisfying low-carb meal ready in 25 minutes.

# What You’ll Need:

→ Egg Wraps

01 - 6 large eggs
02 - 2 tablespoons heavy cream
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon butter for cooking

→ Filling

06 - 7 oz sliced corned beef, chopped
07 - 1 cup sauerkraut, drained and squeezed dry
08 - 3.5 oz Swiss cheese, shredded
09 - 4 tablespoons sugar-free Russian or Thousand Island dressing
10 - 1 tablespoon chopped fresh parsley (optional)

# Steps:

01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until well combined and frothy.
02 - Heat a nonstick skillet over medium heat with a small amount of butter. Pour enough egg mixture to coat the bottom, swirling to form a thin crepe. Cook for 1-2 minutes until set, then carefully flip and cook for 10-20 seconds more. Remove and repeat with remaining batter to make approximately 4 wraps.
03 - Place each egg wrap on a clean surface. Spread 1 tablespoon of dressing across the center of each wrap.
04 - Distribute chopped corned beef evenly over the dressing, followed by a spoonful of sauerkraut and a generous sprinkle of shredded Swiss cheese on each wrap.
05 - Tightly roll each wrap around the filling, starting from one end and tucking in the edges as you roll to secure the contents.
06 - Return the roll ups to the warm skillet for 1-2 minutes to melt the cheese and heat through completely, turning occasionally.
07 - Slice each roll up in half diagonally, sprinkle with chopped parsley if desired, and serve immediately while warm.

# Expert Tips:

01 -
  • All the salty tangy satisfaction of a deli Reuben without the heavy carb crash
  • The egg wraps create this incredibly tender vessel that lets the filling shine
  • Ready in under 30 minutes which means they have become my emergency comfort food
02 -
  • Squeezing every drop of liquid from the sauerkraut is absolutely non negotiable unless you want soggy egg wraps
  • Let the egg wraps cool slightly before filling or they will tear and you will have a delicious but messy situation
  • Do not overfill these or they will burst when you try to roll them up ask me how I know
03 -
  • Use an 8 inch skillet for the perfect size wraps every single time
  • Pastrami works beautifully if you want to switch up the flavor profile
  • Warm your corned beef slightly in the pan before rolling for extra melty goodness

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