Low Carb Reuben Egg Roll Ups (Printable View)
Savory corned beef, sauerkraut, and Swiss cheese wrapped in light egg crepes for a satisfying low-carb meal.
# Ingredient List:
→ Egg Wraps
01 - 6 large eggs
02 - 2 tbsp heavy cream
03 - 1/4 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp 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 tbsp sugar-free Russian or Thousand Island dressing
10 - 1 tbsp chopped fresh parsley (optional)
# How to Make It:
01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until fully combined.
02 - Heat a nonstick skillet over medium heat. Add a small amount of butter and pour enough egg mixture to coat the bottom, swirling to form a thin crepe. Cook for 1-2 minutes until set, carefully flip, and cook an additional 10-20 seconds. Remove and repeat with remaining mixture to make approximately 4 wraps.
03 - Lay each egg wrap flat on a clean surface. Spread 1 tablespoon of dressing across the center of each wrap, then layer with chopped corned beef, a spoonful of sauerkraut, and shredded Swiss cheese.
04 - Carefully roll each wrap tightly around the filling. Return the roll ups to the skillet for 1-2 minutes if desired to melt the cheese and heat through. Slice each roll in half, sprinkle with parsley if using, and serve warm.
# Expert Suggestions:
01 -
- All the tangy, melty comfort of a Reuben in a protein-packed wrap
- Ready in 25 minutes but tastes like you spent all day in the kitchen
02 -
- Squeezing every drop of liquid from the sauerkraut prevents soggy wraps
- Let the egg wraps cool slightly before filling or they'll tear
03 -
- Use a well-seasoned nonstick pan for the easiest release
- Room temperature eggs whisk into a smoother, more uniform mixture