My husband was skeptical when I started cooking breakfast today, but we BOTH thought this crustless quiche came out fantastic! Daikon radish continues to amaze me in its ability to stand in for potatoes in my low-carb cooking experiments with it. This breakfast treat is suitable for Atkins Induction Phase, Keto diets and for those Primal followers that eat occasional dairy.
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2 slices thick bacon, chopped
3-4 oz. daikon radish, grated
Several dashes coarse black pepper
2 oz. onion, finely minced
2 T. chive & onion cream cheese spread (I use Great Value brand from Walmart)
1/3 c. Monterrey Jack Cheese, shredded (mozzarella or Swiss will work, too)
4 large eggs, beaten
DIRECTIONS: Preheat oven to 350º, In a small non-stick skillet (I use 8″ ceramic-glazed skillet), brown the bacon and onion together. Add the radish and black pepper and saute stirring/turning often until the radish is done (about 5 minutes). Turn off heat. Dot the surface with the cream cheese spread. Sprinkle on the Jack cheese next. Beat the eggs in a bowl and pour them evenly over the top. Pop into 350º oven for about 15-20 minutes or until center is set/dry tot he touch. Serve at once.
NUTRITIONAL INFO: Makes 2 servings, each contains:
29 g fat
7.6 g carbs, 1.6 g fiber, 6 g NET CARBS
24.2 g protein
756 g sodium