Low Carb Reuben Egg Roll Ups (Print version)
Savory corned beef, sauerkraut, and Swiss cheese wrapped in fluffy egg crepes for a satisfying low-carb twist on a deli favorite.
# What goes in:
→ 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
→ 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
# Cooking steps:
01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until fully combined.
02 - Heat nonstick skillet over medium heat. Add 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 10-20 seconds. Remove and repeat to make 4 wraps.
03 - Lay egg wraps flat on clean surface. Spread 1 tablespoon dressing across 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 filling. Return roll ups to skillet for 1-2 minutes to melt cheese and heat through. Slice in half, sprinkle with parsley if desired, and serve warm.
# Tips from flavorandfeast:
01 -
- All the tangy, cheesy satisfaction of a deli Reuben without the heavy carb coma that follows
- The egg wraps become incredibly tender wrappers that actually enhance the filling flavors
02 -
- Wrapping these while the egg wraps are still slightly warm makes them more pliable and less prone to cracking
- Overfilling seems tempting but leads to burst seams during rolling or reheating
03 -
- A well seasoned nonstick skillet is absolutely crucial for clean egg wrap release
- Patience during the wrap cooking phase prevents tears and frustration later