Low Carb Reuben Egg Roll Ups (Print View)

Classic Reuben flavors of corned beef, sauerkraut, and Swiss cheese wrapped in light, fluffy egg crepes for 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 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 (optional)

# How to Make It:

01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until thoroughly 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 1-2 minutes until set, carefully flip and cook 10-20 seconds more. Remove and repeat to make approximately 4 wraps.
03 - Lay each egg wrap flat on a clean surface. Spread 1 tablespoon dressing across the center of each wrap.
04 - Layer with chopped corned beef, a spoonful of sauerkraut, and a sprinkle of shredded Swiss cheese on each wrap.
05 - Carefully roll up each wrap tightly around the filling to secure ingredients inside.
06 - Return the roll ups to the skillet for 1-2 minutes to melt the cheese and heat through completely.
07 - Slice each roll up in half, sprinkle with chopped parsley if desired, and serve warm with extra low-carb dressing for dipping.

# Expert Tips:

01 -
  • The egg wraps stay tender and fold beautifully unlike coconut flour alternatives that turn into crumbly disasters
  • You get all the nostalgic Reuben flavors without the heavy bread coma afterward
  • Each roll feels indulgent and satisfying while keeping you light and energized
02 -
  • Over-beating your eggs makes them tough, so just whisk until combined and stop there
  • Your skillet can't be too hot or the eggs will cook before you can swirl them into a circle
  • Squeezing every drop of liquid from the sauerkraut prevents soggy bottoms that'll ruin the texture
03 -
  • Use an 8-inch skillet for the most consistent wrap size every time
  • Let your wraps cool slightly before filling or the cheese will melt too fast and make rolling messy

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