Bacon, Egg & Cheese Everything Rice Paper Bagels
These bacon, egg and cheese rice paper bagels are crispy, bagel-shaped breakfast spirals filled with classic sandwich ingredients and finished with everything bagel seasoning.
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These are not bagels pretending to be healthy. They’re bagel-shaped breakfast pockets that hit the same craving, crispy on the outside, cheesy and savory on the inside, and filled with all the best parts of a bacon, egg, and cheese sandwich.
The idea was simple. What if you took your favorite bagel sandwich fillings and wrapped them into a crispy rice paper shell instead of bread? Roll it, shape it like a bagel, bake or air fry it, and suddenly you’ve got something that feels familiar but totally new.
They’re naturally gluten-free, lower-carb than a traditional bagel, and shockingly easy to make. The rice paper crisps up beautifully, the eggs stay soft, the bacon adds just enough salt, and that everything bagel seasoning pulls the whole thing together.
If you’ve loved my rice paper spirals before, like the Big Mac or spanakopita versions, this bagel-style twist fits right into that crispy lineup.
Why these rice paper bagels work
Rice paper becomes golden and crackly at high heat, creating a crisp exterior that holds the filling in place. Rolling the sheets into a bagel shape keeps everything contained while maximizing crunch, and brushing with egg wash helps the seasoning stick and boosts browning.
"These are such a fun "bagel" alternative. They're low-carb, but don't taste like it!"
- Dan (email subscriber)
Recipe
Bacon Egg & Cheese Everything Rice Paper Bagels
Ingredients
- 3 rice paper sheets
- 6 large eggs 4 for filling, 2 for egg wash
- 3 strips bacon cooked and chopped
- ¾ cup shredded mozzarella
- Everything bagel seasoning
- Light oil for brushing
Instructions
- Scramble: Cook 4 eggs over medium-low heat until soft and fluffy, just set but still creamy. Set aside.
- Whisk: In a shallow plate, whisk the remaining 2 eggs to create the egg wash.
- Coat: Dip each rice paper sheet into the egg wash until evenly coated and pliable, then lay flat on a lightly oiled surface.
- Fill: Divide the scrambled eggs, chopped bacon, and shredded mozzarella evenly across the three rice paper sheets.
- Shape: Roll each sheet tightly into a log, then form into a bagel shape by tucking one end into the other to seal.
- Brush: Place the bagels on a parchment-lined baking sheet, brush the tops with any remaining egg wash, and sprinkle generously with everything bagel seasoning.
- Bake or Air Fry: Cook at 400°F for 12–15 minutes, until golden and crisp. If baking, use convection if available for best results.
Notes
- Air fryer vs oven: Both work well. The air fryer cooks slightly faster, so check early.
- Cheese swaps: Cheddar, Monterey Jack, or a dairy-free shred all work.
- Make it vegetarian: Skip the bacon and add sautéed mushrooms or peppers.
- Extra crispy tip: Lightly oil the parchment or basket before baking.
- How I serve these: Slice in half and add hot sauce or a little extra yogurt or mayo for inside each bite.
Nutrition
Frequently Asked Questions for the Bacon, Egg and Cheese Everything Rice Paper Bagels
Yes. When baked or air fried at high heat, rice paper turns golden and crackly, especially when brushed with egg wash.
They are naturally gluten-free as long as your everything bagel seasoning and bacon are gluten-free. Always check labels if needed.
They’re best fresh, but you can prep and shape them a few hours ahead, then bake or air fry just before serving.
Reheat in the oven or air fryer until crisp again. Microwaving will soften the rice paper.
Absolutely. These work with any classic bagel sandwich combo, like sausage and egg, ham and cheese, or even veggie-heavy fillings.
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