Low Carb Reuben Egg Roll Ups (Printable version)

Classic Reuben sandwich flavors wrapped in light egg crepes for a low-carb, gluten-free twist on the American deli favorite.

# 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)

# How to Make It:

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 1-2 minutes until set, carefully flip and cook 10-20 seconds more. Remove and repeat with remaining mixture 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. Layer with chopped corned beef, spoonful of sauerkraut, and sprinkle of shredded Swiss cheese.
04 - Carefully roll each wrap tightly around the filling. Optionally return roll ups to skillet for 1-2 minutes to melt cheese and heat through. Slice each in half, sprinkle with parsley if desired, and serve warm.

# Expert tips:

01 -
  • The egg wraps create this incredibly tender vessel that lets the corned beef and Swiss shine without any heavy bread weighing you down
  • They come together in under 30 minutes but taste like something you'd order at a fancy gastropub
02 -
  • The egg wraps will look fragile when they first come out of the pan, but they're surprisingly sturdy once cooled slightly
  • Getting the moisture out of the sauerkraut is absolutely crucial or you'll end up with soggy roll ups
03 -
  • If your egg wraps tear, don't worry, you can patch them together and nobody will notice once they're rolled up
  • Let the filled rolls sit for a minute before slicing so the cheese has time to set slightly

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