Gluten-Free Egg, Bacon, and Cheese Breakfast Braid

Gluten-Free Egg, Bacon, and Cheese Breakfast Braid
Staff Writer

Pillsbury

While a newly diagnosed celiac intolerant eater might find themselves having cravings for a breakfast sandwich, this breakfast braid using gluten-free pie dough serves as a perfect substitute. 

4
Servings
142
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  olive oil
  • eggs, 1 beaten for egg wash
  • 1  Tablespoon  milk
  • 1/8  Teaspoon  salt
  • 1/8  Teaspoon  pepper
  • 2  Tablespoons  brown rice flour
  • 1/2  container Pillsbury gluten-free, refrigerated
  • 1  Cup  shredded, low-fat Cheddar cheese
  • slices cooked gluten-free turkey bacon, roughly chopped

Directions

Preheat the oven to 375 degrees. Heat the olive oil in a medium sauté pan over medium-high heat. In a small bowl, beat the 4 eggs and the milk with a whisk until well blended. Add the egg mixture to the pan and scramble until cooked through. Season with salt and pepper, to taste. Set aside. 

Place a piece of parchment paper on a large cookie sheet and sprinkle with the brown rice flour. Roll or press out dough onto the cookie sheet to about a 10-inch square. Sprinkle ½ cup of the cheese down the center, leaving 1 inch at the end. Spoon on eggs and bacon, and top with the remaining cheese. 

Use sharp knife to make even slits, about 1 inch wide, down both sides. Fold over both ends. Starting with one end, carefully bring side piece in and overlap them as you would with braiding. Alternate each side over the other until you finish all sides and have a nice tight braid. Brush the braid all over with the egg wash. 

Bake 20-24 minutes or until golden brown. Cool 5 minutes. Slice and eat while warm. 

Nutritional Facts

Total Fat
9g
13%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
19mg
6%
Carbohydrate, by difference
9g
7%
Protein
7g
15%
Vitamin A, RAE
95µg
14%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
287mg
29%
Choline, total
22mg
5%
Folate, total
3µg
1%
Magnesium, Mg
18mg
6%
Phosphorus, P
479mg
68%
Selenium, Se
9µg
16%
Sodium, Na
594mg
40%
Water
38g
1%
Zinc, Zn
1mg
13%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.