Low Carb Reuben Egg Roll Ups (Printable version)

Tender egg crepes filled with savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy dressing for a satisfying low-carb twist on the classic deli favorite.

# List of ingredients:

→ 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

# Directions:

01 - Whisk together eggs, heavy cream, salt, and black 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 thinly, swirling to form a crepe. Cook 1-2 minutes until set, carefully flip and cook 10-20 seconds more. Remove and repeat to make 4 wraps total.
03 - Lay each egg wrap flat on a clean surface. Spread 1 tablespoon dressing across the center of each wrap.
04 - Layer chopped corned beef, sauerkraut, and shredded Swiss cheese evenly across the center of each wrap.
05 - 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 Advice:

01 -
  • You get every single Reuben flavor you crave without the carb crash that usually follows
  • The egg wrap is somehow lighter and more delicate than regular bread, letting those fillings really shine
  • These come together in about 25 minutes but taste like something from a deli counter
02 -
  • If your egg wraps keep tearing, your pan might be too hot or you're trying to flip too soon
  • Let the finished roll ups rest for about 2 minutes before slicing so the cheese sets slightly
  • These reheat surprisingly well in a 350°F oven for about 8 minutes if you want to meal prep them
03 -
  • A well-seasoned cast iron skillet works beautifully if you don't have nonstick
  • For extra creaminess, add a thin layer of cream cheese under the dressing

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