Bacon Egg & Cheese Rice Paper Spiral
This bacon egg and cheese rice paper spiral is crispy, cheesy, and wrapped in a flaky rice paper shell that shatters when you bite into it. It’s everything you love about a breakfast sandwich, just lighter and way more fun to eat.
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If you’ve been here a while, you already know I’ve got a thing for rice paper.
I’ve turned it into everything from Big Mac spirals to pistachio baklava to easy spanakopita, and somehow it just keeps getting better.
This time, I went full breakfast mode.
Fluffy scrambled eggs, crispy bacon, and melted mozzarella get wrapped up in rice paper and baked until golden and crackly. The result is a spiral that eats like a bacon, egg, and cheese sandwich but feels lighter, crispier, and a little more exciting than your usual morning routine.
It comes together with a handful of ingredients and barely any prep, which is dangerous knowledge once you realize how good it is.
Why this rice paper spiral works
Rice paper turns shatteringly crisp in the oven while staying light, making it the perfect wrapper for rich fillings. Dipping the sheets in egg helps them seal and brown evenly, while scrambling the eggs gently keeps the center soft so the spiral stays balanced, not heavy.
"I look forward to this every weekend."
I made it once and I just keep coming back. It's all the best of a greasy bacon, egg, and cheese bagel (my guilty pleasure) but none of the guilt! Yum.
Bacon Egg & Cheese Rice Paper Spiral
Equipment
- Parchment Paper
Ingredients
- 3 rice paper sheets
- 5 large eggs divided
- 2 strips bacon or turkey bacon cooked and chopped
- ½ cup shredded mozzarella
- Everything bagel seasoning
Instructions
- Scramble 4 of the eggs gently until just set and still soft. Set aside.
- Whisk the remaining egg in a shallow bowl. Dip each rice paper sheet into the beaten egg, coating both sides.
- Lay the sheets on a lightly oiled surface, slightly overlapping to form one large sheet.
- Add the scrambled eggs down the center, then top with bacon and mozzarella.
- Roll tightly into a cylinder, sealing as you go, then gently coil into a spiral.
- Brush the top with any remaining egg and sprinkle generously with everything bagel seasoning.
- Bake at 400°F for 15 to 20 minutes, until golden and crisp.
Notes
- Don't overcook the scrambled eggs or the center will dry out as it bakes.
- If the rice paper feels fragile, let it sit for 20 to 30 seconds after dipping so it becomes pliable.
- Swap in sausage, ham, or sautéed vegetables if you prefer. This recipe is a total customize-your-world situation!
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