Low Carb Reuben Egg Roll Ups (Printable Version)

Tender egg wraps filled with classic Reuben flavors—corned beef, sauerkraut, and Swiss cheese—for a satisfying low-carb meal.

# 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 ounces sliced corned beef, chopped
07 - 1 cup sauerkraut, drained and squeezed dry
08 - 3.5 ounces Swiss cheese, shredded
09 - 4 tablespoons sugar-free Russian or Thousand Island dressing
10 - 1 tablespoon chopped fresh parsley (optional)

# Method:

01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until well combined and uniform in color.
02 - Heat a nonstick skillet over medium heat. Add a small amount of butter and pour in just enough egg mixture to coat the bottom, swirling the pan to create a thin, even layer. Cook for 1-2 minutes until set, then carefully flip and cook an additional 10-20 seconds. Remove from pan and repeat with remaining egg mixture to create 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, a spoonful of sauerkraut, and shredded Swiss cheese.
04 - Tightly roll each wrap around the filling, starting from one end and rolling securely to enclose the contents. For melted cheese, return roll ups to the warm skillet for 1-2 minutes. Slice each roll in half, garnish with fresh parsley if desired, and serve immediately while warm.

# Chef's Tips:

01 -
  • All the tangy, melty goodness of a classic Reuben sandwich without the heavy carbs
  • Ready in under 30 minutes but tastes like something you spent way more time on
  • The egg wraps are surprisingly sturdy and make everything feel fancy
02 -
  • Squeezing every drop of liquid from the sauerkraut is the difference between perfect roll ups and a soggy mess
  • Practice makes perfect with the egg wraps, your first one might be ugly but it will still taste delicious
  • Let the roll ups rest for a minute after cutting so they hold their shape better
03 -
  • Use an 8-inch skillet for perfectly sized wraps every time
  • If your wraps tear, just patch them with a little extra egg mixture, nobody will notice once they are rolled

Go Back