Low Carb Reuben Egg Roll Ups (Print version)

Savory corned beef, sauerkraut, and Swiss cheese wrapped in light egg crepes for a low-carb deli favorite.

# 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 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

# Method:

01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until fully combined and slightly frothy.
02 - Heat a nonstick skillet over medium heat. Add a small amount of butter and pour enough egg mixture to coat the bottom, swirling to create a thin 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 - Place each cooked egg wrap on a clean surface. Spread 1 tablespoon of dressing across the center of each wrap.
04 - Distribute chopped corned beef evenly over the dressing, followed by a spoonful of sauerkraut and a sprinkle of shredded Swiss cheese on each wrap.
05 - Fold in the sides slightly and roll each wrap tightly around the filling, starting from one end and rolling forward to enclose completely.
06 - For melted cheese and warmed filling, return roll ups to the skillet for 1-2 minutes, turning carefully to heat evenly.
07 - Slice each roll up in half diagonally, garnish with chopped parsley if desired, and serve immediately with additional dressing for dipping.

# Expert advice:

01 -
  • The egg wraps create this impossibly light vehicle for all that rich corned beef flavor without the heavy bread coma afterward
  • You get that perfect Reuben sandwich experience in under 30 minutes with ingredients you probably already have
  • Each bite delivers the tangy sauerkraut creamy dressing and salty beef in one neat handheld package
02 -
  • Overly wet sauerkraut will make your egg wraps soggy within minutes so squeeze it until almost dry between paper towels
  • Let the egg wraps cool slightly before filling or they will tear when you try to roll them
  • The extra skillet step after rolling is not optional for me it creates that melted cheese factor that makes these feel indulgent
03 -
  • Use a well seasoned cast iron or quality nonstick pan to ensure your egg wraps release cleanly every time
  • Let the cheese overhang slightly when filling so it melts into a delicious seal when you heat them the second time

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