Low Carb Reuben Egg Roll Ups (Printable)

Savory corned beef, sauerkraut, and Swiss cheese wrapped in light egg crepes 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 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, optional

# How-To Steps:

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 create a thin crepe. Cook 1-2 minutes until set, carefully flip and cook 10-20 seconds more. Remove and repeat to make approximately 4 wraps.
03 - Lay each egg wrap flat on a clean surface. Spread 1 tablespoon dressing across the center of each wrap. Layer with chopped corned beef, a spoonful of sauerkraut, and a sprinkle of shredded Swiss cheese.
04 - Tightly roll each wrap around the filling. Optionally return roll ups to the skillet for 1-2 minutes to melt cheese and heat through. Slice each roll in half, sprinkle with parsley if desired, and serve warm.

# Expert Tips:

01 -
  • The creamy Swiss cheese gets all melty and gooey inside while the egg wrap stays impossibly light
  • You get every single classic Reuben flavor without the heavy bread coma afterward
  • These come together in under 30 minutes but look like you put way more effort in
02 -
  • Drain and squeeze the sauerkraut thoroughly with your hands or paper towels before using
  • Work quickly once you start assembling or the egg wraps will get too stiff to roll neatly
  • Let the roll ups rest for a minute after cutting so the cheese sets slightly and doesnt ooze out
03 -
  • Use a well seasoned nonstick pan or these delicate egg wraps will tear every time
  • Let the egg wraps cool slightly on a paper towel before filling so they are easier to handle

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