A low carb egg and sausage casserole without bread that features daikon radish. This white Japanese radish has almost no flavor so it’s a great mock potato.
I wanted to serve my family an alternative potato dish this Thanksgiving. When I used diced daikon radish in a low carb clam chowder, I wondered how it would be in something like scalloped potatoes.
Since the Japanese daikon radish has very little flavor, I thought an additional item should be added to the dish. We have lots of venison sausage in the freezer so it made sense to use some with the daikon.
Although I was seeking a scalloped potato dish, the result was more like a casserole. That’s why I’m calling this one an egg and sausage casserole without bread.
A lot of sausage casseroles out there call for bread which is not a good option for low carb. Using sliced radishes are much healthier and add very little carbs.
Another thing I changed from the original recipe was to add eggs. But, you can add in a low carb thickener instead. I only used the eggs to ensure the sauce thickened when baked.
I’ve got a couple other egg and sausage casserole without bread recipes on the site. This one adds in zucchini and summer squash and this one is more of a breakfast casserole.
Whichever recipe you choose to make, you will have a yummy low carb meal. And, all of the recipe freeze well so you can save some for later.
Low Carb Egg and Sausage Casserole without Bread Recipe
Daikon and Sausage Casserole
Ingredients
- 1 pound bulk sausage
- 2 teaspoons dried minced onion
- 2 tablespoons butter melted
- 2 eggs optional (see note)
- 3/4 cup heavy cream
- 3/4 cup coconut milk
- salt & pepper to taste
- 1 large daikon thinly sliced
- 1 cup cheddar cheese shredded
Instructions
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Preheat oven to 350 degrees. Spray or butter a medium baking dish.
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Brown sausage in a large skillet with minced onion.
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Whisk together butter, eggs, cream, and milk until blended. Season with salt and pepper to taste.
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Spread a third of the cream sauce at the bottom of the baking dish. Top with half of the sliced daikon. Sprinkle half the sausage over the daikon and top it with half the cheese. Add another third of the sauce then repeat the layers. Top at last with the last of your cream sauce.
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Cover baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes until daikon is tender.
Recipe Notes
The eggs can be left out and replaced with a teaspoon of xanthan gum or other low carb thickener.
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Emily Kemp says
I’ve never heard of daikon either, interested to try it because this sounds so yummy!
fooddreamer says
I’ve never had daikon radish, but I will keep my eyes out for it, since it’s such a great low carb substitute.