Low Carb Reuben Egg Roll Ups (Print Version)
Protein-rich egg wraps filled with corned beef, sauerkraut, Swiss cheese, and creamy dressing
# 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)
# Step-by-Step Guide:
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 of dressing across the center of each wrap. Layer evenly with chopped corned beef, sauerkraut, and shredded Swiss cheese.
04 - Carefully roll each wrap tightly around the filling. Return roll ups to the skillet for 1-2 minutes to melt cheese and heat through. Slice in half, sprinkle with parsley if desired, and serve warm.
# Expert Suggestions:
01 -
- Its basically a Reuben sandwich minus the heavy carbs but keeping all the messy, melty joy
- The egg wraps are surprisingly sturdy and way more forgiving than crepes or tortillas
02 -
- Overfilling these will cause them to burst during rolling, so resist the urge to stuff them
- Let the egg wraps cool slightly before filling or theyll tear more easily
03 -
- Use an 8 inch skillet for the perfect wrap size every time
- Pat your sauerkraut extremely dry with paper towels to prevent sogginess