Low Carb Reuben Egg Roll Ups (Printable Version)

Savory corned beef and sauerkraut with Swiss cheese in light egg wraps

# 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 (optional)

# 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 thinly, swirling to form a crepe. Cook 1-2 minutes until set, flip carefully, 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. Layer with chopped corned beef, sauerkraut, and shredded Swiss cheese.
04 - Roll each wrap tightly around the filling. Optionally return to skillet for 1-2 minutes to melt cheese and heat through. Slice in half, garnish with parsley if desired, and serve warm.

# Expert Tips:

01 -
  • All the salty, tangy, creamy goodness of a deli sandwich in under 30 minutes
  • The egg wraps stay tender and actually hold everything together without falling apart
  • You can prep everything ahead and roll them up right before serving
02 -
  • The first egg wrap usually fails while you figure out the right heat and swirling technique so budget yourself one practice round
  • Overfilling the wraps seems tempting but it makes them impossible to roll without tearing
03 -
  • Use a paper towel to press down on the sauerkraut and remove as much liquid as possible
  • Let the roll ups rest for a minute after the final skillet step so the cheese sets slightly

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