Low Carb Reuben Egg Roll Ups (Printable)

Savory corned beef, sauerkraut, and Swiss cheese wrapped in light egg crepes for a low-carb, gluten-free American main dish ready in 25 minutes.

# 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 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

# Directions:

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. Remove and repeat with remaining mixture to make 4 wraps.
03 - Lay each egg wrap flat. Spread 1 tablespoon of dressing across the center of each wrap, then layer with chopped corned beef, sauerkraut, and shredded Swiss cheese.
04 - Tightly roll each wrap around the filling. Optionally return to the skillet for 1-2 minutes to melt cheese and heat through. Slice in half, sprinkle with parsley if desired, and serve warm.

# Expert Suggestions:

01 -
  • All the indulgent comfort of a deli Reuben without the heavy carbs weighing you down
  • The creamy Swiss and tangy sauerkraut meld together in ways that feel almost impossible for something so simple
02 -
  • Squeezing every drop of liquid from the sauerkraut prevents soggy wraps and concentrates that wonderful tangy flavor
  • Keep your heat at medium or slightly lower so the eggs cook gently and stay pliable for rolling
  • Let the wraps cool for just 30 seconds after cooking so they are easier to handle without tearing
03 -
  • Warm your corned beef slightly in the pan before adding to the wraps for an extra layer of flavor
  • Use paper towels to really press down on the sauerkraut and remove maximum moisture

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