Low Carb Reuben Egg Roll Ups (Printable Version)

Savory corned beef, sauerkraut, and Swiss cheese rolled in light egg wraps—a gluten-free twist on the beloved Reuben.

# What You 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

→ 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

# How to Make It:

01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until fully combined and slightly frothy.
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 to create a thin, even layer. Cook for 1-2 minutes until set, then carefully flip and cook an additional 10-20 seconds. Remove to a plate and repeat with remaining batter to make approximately 4 wraps.
03 - Lay each cooked egg wrap flat on a clean surface. Spread 1 tablespoon of dressing across the center of each wrap, leaving a small border around the edges.
04 - Layer chopped corned beef evenly over the dressing, followed by a spoonful of drained sauerkraut and a generous sprinkle of shredded Swiss cheese.
05 - Fold in the sides of each wrap and roll tightly from bottom to top, enclosing the filling completely. For a melty finish, return the roll ups to the warm skillet for 1-2 minutes to heat through and melt the cheese.
06 - Slice each roll up in half diagonally, sprinkle with fresh parsley if desired, and serve immediately with additional dressing on the side for dipping.

# Expert Tips:

01 -
  • All the tangy, melty comfort of a deli Reuben without the heavy carbs that leave you sluggish afterward
  • The egg wraps become these incredibly tender, protein-packed vessels that somehow make the classic flavors taste even brighter
02 -
  • Squeezing the sauerkraut in a clean kitchen towel or paper towels is not optional unless you want soggy, falling apart rolls
  • Let the egg wraps cool for about 30 seconds before adding the filling or the cheese will start melting immediately and make everything slippery
03 -
  • A well-seasoned nonstick pan is your best friend here, so avoid using metal utensils that could scratch the surface
  • If your egg tears while cooking, just patch it with a small piece of another wrap, no one will notice once it is rolled up

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