Low Carb Reuben Egg Roll Ups (Printable View)
Savory corned beef, sauerkraut, and Swiss cheese rolled in light egg wraps for a classic Reuben taste without the bread.
# 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
# How-To Steps:
01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until fully combined.
02 - Heat 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. Repeat with remaining mixture to make 4 wraps.
03 - Lay each egg wrap flat. Spread 1 tablespoon dressing across center. Layer with chopped corned beef, sauerkraut, and shredded Swiss cheese.
04 - Tightly roll each wrap around filling. Return to skillet for 1-2 minutes to melt cheese and heat through. Slice in half, sprinkle with parsley if desired, and serve warm.
# Expert Advice:
01 -
- You get all the tangy, savory satisfaction of a Reuben sandwich without the heavy bread fog
- The egg wraps are surprisingly sturdy and actually easier to work with than you would think
- Ready in 25 minutes but tastes like something that simmered all afternoon
02 -
- Squeezing every drop of liquid from the sauerkraut is non-negotiable unless you want soggy wraps that fall apart
- Let the egg wraps cool for about 30 seconds before filling or they'll tear when you try to roll them
03 -
- Use an 8-inch skillet for perfectly sized wraps that fit standard filling amounts
- Warm your corned beef slightly in the pan before assembling if it's cold from the fridge