Gluten-Free Egg, Bacon and Cheese Breakfast Braid

This gluten free breakfast braid is sure to become a family favorite!

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  • prep time 30 min
  • total time 55 min
  • ingredients 10
  • servings 4
 

Ingredients

1
tablespoon olive oil
4
eggs
1
tablespoon milk
1/8
teaspoon salt
1/8
teaspoon pepper
2
tablespoons brown rice flour
1/2
container Pillsbury™ Gluten Free refrigerated pizza crust dough
1
cup shredded low-fat Cheddar cheese or shredded rice cheese
3
slices crisply fried gluten-free turkey bacon, rough chopped
1
egg, beaten, for egg wash

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LOCATION

Steps

  • 1 Preheat oven to 375°F. Heat olive oil in medium sauté pan over medium-high heat. In small bowl, beat 4 eggs and the milk with whisk until well blended. Add egg mixture to pan, and scramble until cooked through. Season with salt and pepper. Set aside.
  • 2 Place cooking parchment paper on large cookie sheet; sprinkle with brown rice flour. Roll or press out dough on cookie sheet to about 10-inch square. Sprinkle 1/2 cup of the cheese down the center, leaving 1 inch at each end. Spoon on eggs and bacon, and top with remaining cheese.
  • 3 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 pieces in and overlap them as in braiding. Alternate each side over the other until you finish all sides and have a nice tight braid. Brush braid with egg wash all over.
  • 4 Bake 20 to 24 minutes or until golden brown.
  • 5 Cool 5 minutes. Slice and eat while warm.
  • 1 Preheat oven to 375°F. Heat olive oil in medium sauté pan over medium-high heat. In small bowl, beat 4 eggs and the milk with whisk until well blended. Add egg mixture to pan, and scramble until cooked through. Season with salt and pepper. Set aside.
  • 2 Place cooking parchment paper on large cookie sheet; sprinkle with brown rice flour. Roll or press out dough on cookie sheet to about 10-inch square. Sprinkle 1/2 cup of the cheese down the center, leaving 1 inch at each end. Spoon on eggs and bacon, and top with remaining cheese.
  • 3 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 pieces in and overlap them as in braiding. Alternate each side over the other until you finish all sides and have a nice tight braid. Brush braid with egg wash all over.
  • 4 Bake 20 to 24 minutes or until golden brown.
  • 5 Cool 5 minutes. Slice and eat while warm.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Rice cheese is a cheese substitute made from rice products which is lactose-free and soy-free.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
200),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
265mg
265%;
Sodium
1080mg
1080%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
25%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.