Low Carb Reuben Egg Roll Ups (Print)
Classic Reuben flavors wrapped in light egg crepes—corned beef, sauerkraut, Swiss cheese, and creamy dressing make a satisfying low-carb meal.
# 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 (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 with a small amount of butter. Pour just 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 (makes 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 - Carefully roll each wrap tightly around the filling. Optionally return roll ups to skillet for 1-2 minutes to melt cheese and heat through. Slice in half, sprinkle with parsley if desired, and serve warm.
# Expert Tips:
01 -
- You get all the tangy, smoky satisfaction of a Reuben sandwich in a fraction of the time
- The egg wraps stay tender and pliable, never tough or rubbery like some low carb alternatives
02 -
- Dry sauerkraut is non negotiable or your roll ups will become soggy within minutes
- Let the egg wraps cool slightly before filling, hot eggs make the cheese melt too fast and everything slides apart
03 -
- A well squeezed sauerkraut prevents soggy bottoms that ruin the whole experience
- Room temperature ingredients roll more smoothly than cold ones straight from the fridge