Low Carb Reuben Egg Roll Ups (Printable)
Savory corned beef, sauerkraut, and Swiss cheese rolled in light egg wraps for a low-carb take on the classic Reuben.
# What You 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
# 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. Pour enough egg mixture to coat the bottom, swirling to form a thin crepe. Cook 1-2 minutes until set, carefully flip and cook 10-20 seconds more. Remove and repeat with remaining mixture to make approximately 4 wraps.
03 - Lay each egg wrap flat on a clean surface. Spread 1 tablespoon dressing across the center of each wrap. Layer with chopped corned beef, sauerkraut, and shredded Swiss cheese.
04 - Tightly roll each wrap around the filling. Return roll ups to the skillet for 1-2 minutes to melt cheese and heat through. Slice in half, sprinkle with parsley if desired, and serve warm.
# Expert Suggestions:
01 -
- All the flavors you love about a Reuben but ready in 25 minutes
- The egg wraps stay tender and never get soggy like low carb breads sometimes do
02 -
- Squeezing every last drop of liquid from the sauerkraut is the difference between a perfect roll up and a soggy mess
- Let the egg wraps cool for about 30 seconds before filling or they will tear when you try to roll them
03 -
- Use a well seasoned nonstick pan or a crepe pan for the thinnest, most even egg wraps
- If your corned beef is very lean, add an extra tablespoon of dressing to keep the roll ups moist