Low Carb Reuben Egg Roll Ups (Printer-friendly)
All the classic Reuben flavors wrapped in light, protein-rich egg crepes for a satisfying low-carb meal.
# What You'll Need:
→ Egg Wraps
01 - 6 large eggs
02 - 2 tbsp heavy cream
03 - 1/4 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp 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 tbsp sugar-free Russian or Thousand Island dressing
10 - 1 tbsp chopped fresh parsley (optional)
# Directions:
01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until fully combined and slightly frothy.
02 - Heat nonstick skillet over medium heat with small amount of butter. Pour enough egg mixture to coat bottom, swirling to form thin crepe. Cook 1-2 minutes until set, carefully flip and cook 10-20 seconds longer. Remove and repeat for remaining mixture (makes approximately 4 wraps).
03 - Lay each egg wrap flat on clean surface. Spread 1 tablespoon dressing across center of each wrap. Layer evenly with chopped corned beef, spoonful of sauerkraut, and sprinkle of shredded Swiss cheese.
04 - Tightly roll each wrap around filling. Optionally return roll ups to skillet 1-2 minutes to melt cheese and heat through. Slice each roll in half, sprinkle with parsley if desired, and serve warm.
# Expert Advice:
01 -
- All the nostalgic comfort of a Reuben sandwich without the heavy carbs
- Ready in under 30 minutes but tastes like something from a specialty deli
- Customizable fillings mean you can make them exactly how you like
02 -
- Squeezing every drop of liquid from the sauerkraut is what keeps these from falling apart
- Let the egg wraps cool slightly before filling or they will tear when you roll them
- A well-seasoned nonstick skillet is your best friend for making these delicate wraps
03 -
- Warm your corned beef slightly in the microwave before assembling for better melting
- A little extra dressing on the side for dipping makes these feel restaurant-quality