Low Carb Reuben Egg Roll Ups (Printable Version)

Delicate egg wraps filled with classic Reuben flavors—corned beef, sauerkraut, Swiss cheese, and creamy dressing.

# What You Need:

→ 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 and slightly frothy.
02 - Heat nonstick skillet over medium heat. Add small amount of butter. Pour enough egg mixture to coat bottom, swirling to form thin crepe. Cook 1-2 minutes until set, carefully flip and cook 10-20 seconds more. Remove and repeat for remaining mixture (makes approximately 4 wraps).
03 - Lay each egg wrap flat on clean surface. Spread 1 tablespoon dressing across center of each wrap. Layer with chopped corned beef, spoonful of sauerkraut, and sprinkle of shredded Swiss cheese.
04 - Carefully roll each wrap tightly around filling. If desired, return roll ups to skillet for 1-2 minutes to melt cheese and heat through. Slice each in half, sprinkle with parsley if using, and serve warm.

# Helpful Hints:

01 -
  • All the tangy savory comfort of a deli Reuben without the heavy carbs that leave you sluggish
  • The egg wraps become incredibly tender while staying sturdy enough to hold everything together
  • Ready in under 30 minutes but tastes like something from a specialty deli counter
02 -
  • Dry your sauerkraut thoroughly with paper towels or you'll end up with soggy centers that fall apart
  • Let the egg wraps cool slightly before filling or they'll tear when you try to roll them
  • A truly nonstick skillet is essential here because the egg wraps are delicate and prone to sticking
03 -
  • Use a measuring cup to portion exactly 1/4 cup batter per wrap for consistent size
  • Let your cream and eggs come to room temperature before whisking for better emulsification

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