Low Carb Reuben Egg Roll Ups

The first time I made these, my husband looked at me like I had lost my mind. Egg wraps instead of bread? But one bite in and he was already asking when we could have them again. The way the Swiss cheese melts into the warm sauerkraut creates this incredible creamy tang that you just cannot get with regular bread.

Last winter when we were doing a month of low carb eating, I stumbled upon this idea after staring at our leftover corned beef from St. Patricks Day. My friend Sarah was over for lunch and she literally laughed out loud when I said I was making Reubens without rye bread. Then she proceeded to eat three of them and asked for the recipe before she even left my kitchen.

Ingredients

• 6 large eggs: Room temperature eggs whisk up better and create the most tender, flexible wraps for rolling
• 2 tbsp heavy cream: This little bit of richness makes the egg wraps more forgiving and less likely to tear
• 1/4 tsp salt: Enhances the natural flavor of the eggs without overpowering the filling
• 1/4 tsp black pepper: Freshly cracked adds a nice subtle heat that cuts through the rich cheese
• 1 tbsp butter: Use a good quality butter for cooking the egg wraps, it adds superior flavor
• 200 g sliced corned beef: Chopping the corned beef into smaller pieces makes it easier to distribute evenly
• 120 g sauerkraut: Squeeze it thoroughly, excess water will make your wraps soggy and sad
• 100 g Swiss cheese: Pre shredded works but shredding your own melts so much better
• 4 tbsp sugar free Russian dressing: This is the glue that holds all the flavors together
• 1 tbsp fresh parsley: Adds a pop of color and freshness to cut through all the richness

Instructions

Whisk the egg mixture:

Combine eggs, cream, salt, and pepper until completely smooth and no streaks remain

Create delicate egg wraps:

Heat butter in a nonstick skillet, pour just enough egg to coat the bottom, swirl into a thin circle, and cook until set

Flip and finish:

Carefully turn the wrap and cook another 10 to 20 seconds, then remove to a plate and repeat until all batter is used

Layer the fillings:

Spread dressing across each wrap, then arrange corned beef, sauerkraut, and Swiss cheese down the center

Roll them tight:

Fold in the sides and roll from bottom to top, enclosing the filling completely

Melt and crisp:

Return rolls to the warm skillet for 1 to 2 minutes to melt the cheese and warm everything through

Finish and serve:

Slice each roll in half on the diagonal and sprinkle with fresh parsley

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These have become my go to when we are craving comfort food but want to stay on track. My daughter who claims to hate sauerkraut actually ate two without complaint, though she did pick off the parsley.

Making The Perfect Egg Wrap

The trick to getting these thin enough is using just enough batter to coat the bottom of the pan, not create a thick omelet. I tilt my skillet in a circular motion immediately after pouring to spread the egg into the widest, thinnest circle possible. It takes practice but by your second or third wrap you will have the technique down.

Filling Variations

While the classic Reuben combo is hard to beat, I have made these with pastrami when that was what I had on hand, and turkey works surprisingly well too. Sometimes I will add a thin slice of tomato or a few pickle chips inside for extra freshness and crunch.

Make Ahead Strategy

You can absolutely prep the components ahead, though I recommend assembling right before serving. Store cooked egg wraps between parchment paper in the fridge for up to two days. Keep the filling ingredients prepped separately, then roll and heat when you are ready to eat.

• Warm leftover roll ups in a 350 degree oven for about 10 minutes
• Avoid microwaving as it makes the eggs rubbery
• These are actually pretty good cold for a quick lunch

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Who knew low carb could taste this good? These egg roll ups prove that you do not have to sacrifice flavor to eat well.

Recipe FAQs

→ Can I make these ahead of time?

Yes, prepare the egg wraps and filling components separately in advance. Assembly is best done just before serving to maintain the texture of the wraps. Store components in airtight containers in the refrigerator for up to 2 days.

→ What's the best way to get thin, even egg wraps?

Use a nonstick skillet over medium heat and swirl the pan immediately after pouring the batter to create an even, thin layer. The key is using just enough batter to coat the bottom—approximately 1/4 cup per wrap works well.

→ Can I use different meat besides corned beef?

Absolutely. Pastrami works beautifully and adds a smoky dimension. Thinly sliced turkey or roast beef also make excellent substitutes while keeping the dish low-carb and satisfying.

→ How do I prevent the wraps from tearing?

Cook the egg wraps until just set—overcooking makes them brittle. Let them cool slightly on a clean surface before rolling. Handle gently and roll tightly but without excessive pressure.

→ Is this suitable for meal prep?

These roll ups reheat well and make excellent meal prep options. Wrap each individually in parchment paper and store in the refrigerator. Reheat in a skillet over low heat or in the microwave for 1-2 minutes.