Low Carb Reuben Egg Roll Ups (Printable)
Protein-rich egg crepes wrap classic corned beef, sauerkraut, and Swiss cheese for a satisfying low-carb meal
# 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 ounces sliced corned beef, chopped
07 - 1 cup sauerkraut, drained and squeezed dry
08 - 3.5 ounces 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 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, carefully flip and cook for 10-20 seconds more. Remove and repeat to make 4 wraps.
03 - Lay each egg wrap flat on a clean surface. Spread 1 tablespoon of dressing across the center of each wrap.
04 - Layer with chopped corned beef, a spoonful of sauerkraut, and a sprinkle of shredded Swiss cheese on each wrap.
05 - Carefully roll up each wrap tightly around the filling, ensuring the ingredients are secured inside.
06 - Return the roll ups to the skillet for 1-2 minutes to melt the cheese and heat through completely.
07 - Slice each roll up in half, sprinkle with chopped parsley if desired, and serve warm with extra low-carb dressing for dipping.
# Expert Advice:
01 -
- The creamy Swiss cheese and tangy sauerkraut create that perfect Reuben sandwich nostalgia without the heavy bread weighing you down
- These come together in under 30 minutes but taste like you spent all day crafting something special
02 -
- Squeezing every drop of liquid from the sauerkraut is the difference between perfectly rolled wraps and a soggy mess
- Let the egg wraps cool slightly before filling—they're more flexible and less likely to tear when warm but not hot
03 -
- A well-seasoned cast iron skillet works beautifully for the egg wraps if you don't have nonstick
- Letting the assembled rolls rest for 5 minutes before slicing helps them hold their shape better