Low Carb Reuben Egg Roll Ups (Printable)
Corned beef, sauerkraut, and Swiss cheese wrapped in fluffy egg crepes for a protein-rich, 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
→ 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 well combined.
02 - Heat a nonstick skillet over medium heat with a small amount of butter. Pour enough egg mixture to coat the bottom thinly, swirling to form a crepe. Cook for 1-2 minutes until set, carefully flip and cook 10-20 seconds more. Remove and repeat to make approximately 4 wraps.
03 - Lay each egg wrap flat. Spread 1 tablespoon dressing across the center. Layer with chopped corned beef, sauerkraut, and shredded Swiss cheese.
04 - Roll each wrap tightly around the filling. Optionally return to skillet for 1-2 minutes to melt cheese and heat through. Slice in half, garnish with parsley if desired, and serve warm.
# Expert Tips:
01 -
- You get all those classic Reuben flavors without the carb heavy bread that leaves you feeling sluggish
- The whole family actually asks for these on weeknights, no one misses the traditional sandwich version
02 -
- Squeezing every drop of liquid from the sauerkraut is the difference between perfect roll ups and a soggy mess
- Do not rush the egg wrap cooking, thin and set beats thick and undercooked every single time
03 -
- Use an 8 inch skillet for perfectly sized wraps every time
- Let the wraps cool slightly before rolling, they are more pliable and less likely to tear