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.
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.