Gluten-Free Egg, Bacon, and Cheese Breakfast Braid

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

Ready in
55 m
4
Servings
382
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon olive oil
  • 5 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 pie dough, refrigerated
  • 1 Cup shredded, low-fat Cheddar cheese
  • 3 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. 

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.

Nutritional Facts

Total Fat
28g
43%
Sugar
0.5g
N/A
Saturated Fat
10g
51%
Cholesterol
239mg
80%
Protein
17g
35%
Carbs
15g
5%
Vitamin A
163µg
18%
Vitamin B12
0.9µg
14.8%
Vitamin B6
0.2mg
8.9%
Vitamin D
1µg
N/A
Vitamin E
1mg
7%
Vitamin K
6µg
8%
Calcium
238mg
24%
Fiber
1g
4%
Folate (food)
37µg
N/A
Folate equivalent (total)
61µg
15%
Folic acid
15µg
N/A
Iron
2mg
11%
Magnesium
25mg
6%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
8%
Phosphorus
301mg
43%
Polyunsaturated
4g
N/A
Potassium
172mg
5%
Riboflavin (B2)
0.5mg
27.5%
Sodium
506mg
21%
Thiamin (B1)
0.1mg
9.4%
Trans
0.4g
N/A
Zinc
2mg
15%