Low Carb Reuben Egg Roll Ups (Printable)
Savory corned beef and sauerkraut rolled in light egg wraps with Swiss cheese
# 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 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 additional 10-20 seconds. Remove and repeat to make 4 wraps total.
03 - Lay each egg wrap flat on clean surface. Spread 1 tablespoon dressing across center. Layer with chopped corned beef, spoonful of sauerkraut, and sprinkle of shredded Swiss cheese.
04 - Carefully roll each wrap tightly around filling. Return roll ups to skillet for 1-2 minutes to melt cheese and heat through. Slice in half, sprinkle with parsley, and serve warm.
# Expert Advice:
01 -
- All the salty tangy comfort you crave from a classic Reuben without the heavy carbs
- These come together in under 30 minutes making them perfect for weeknight dinners or lunch prep
02 -
- Squeezing every drop of liquid from your sauerkraut is the difference between a perfectly rolled wrap and a soggy disappointment
- Do not rush the egg wraps or try to flip too early because they will tear and make the rolling process frustrating
03 -
- Warm your corned beef slightly in the microwave before adding it to the wraps so everything melts together evenly
- If your egg wraps keep tearing try reducing the heat slightly and letting them set longer before attempting to flip