Bacon, Egg and Cheese Rice Paper Dumplings
These Bacon, Egg and Cheese Rice Paper Dumplings are crispy on the outside, fluffy in the center, and packed with classic breakfast flavor. A gluten-free, high-protein twist on a bacon egg and cheese you didn’t know you needed.
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I’m adding another one to the rice paper lineup, and this one leans in a slightly different direction.
Usually I turn rice paper into spirals or bagel shapes or something that feels stacked and structured. This time, I went dumpling style. Mostly because I could. And also because I can’t seem to get away from bacon, egg and cheese for breakfast.
There’s just something about that combination that never gets old. Crispy bacon, soft eggs, melted cheese. It’s classic for a reason. In building recipes like this, I've wrapped it in rice paper more times than I can count.
So instead of rolling everything up this time, I pressed egg-washed rice paper into a muffin tin and filled each one with a simple bacon and egg mixture. As they bake, the outside turns golden and crisp while the center stays fluffy and cheesy. They almost feel like little breakfast parcels, sealed up and ready to go.
If you’ve tried my rice paper spirals or my bacon, egg and cheese rice paper bagels, this is just another way to use the same ingredient in a completely different format. Rice paper can do way more than people think, and this might be one of my favorite examples.
They’re easy, naturally gluten-free, and packed with protein. I love to serve them alongside my use-on-everything garlic dijon yogurt sauce or my punchy burger sauce. And yes, fair warning, they disappear fast.
Why these Bacon, Egg and Cheese Rice Paper Dumplings work
The egg-washed rice paper creates structure and crispness. The filling cooks gently inside the shell, giving you fluffy eggs and melted cheese while the outside turns golden. The muffin tin shapes and supports everything so they hold together beautifully.
"Gamechanger! Delicious, crunchy and so satisfying."
- Susie (email subscriber)
Recipe
Bacon Egg and Cheese Rice Paper Dumplings
Ingredients
- 12 large rice paper sheets
- 3 large eggs whisked (for dipping)
- 5 large eggs for filling
- 5 to 6 strips crispy bacon or turkey bacon cooked and diced
- 1 cup shredded mozzarella
- Salt and black pepper to taste
- Olive oil spray
Instructions
- Prep Filling: Whisk together 5 large eggs, 1 cup shredded mozzarella, 5 to 6 strips diced bacon, and salt and black pepper to taste. Set aside.
- Preheat: Preheat oven to 375°F and lightly grease a 6-cup deep muffin tin.
- Prepare Egg Wash: Whisk 3 large eggs in a wide shallow bowl.
- Dip Rice Paper: Dip 2 rice paper sheet fully into the whisked eggs, let excess drip off, and press them into a muffin cavity, one after the other, letting edges hang over. Repeat with all 12 sheets.
- Fill: Stir the egg mixture and pour about ½ cup filling into each lined cup, stopping just below the top.
- Seal: Fold the rice paper edges inward and twist gently to seal each dumpling. Lightly spritz tops with olive oil spray.
- Bake: Bake at 375°F for 22 to 28 minutes, until tops are golden, egg is fully set, and bottoms are firm.
- Rest: Let cool for 5 minutes before removing so they firm up properly.
Notes
- Don’t overfill the muffin cups. I know it’s tempting, but keeping the filling just below the top helps everything cook evenly and keeps the bottoms crisp.
- If you want extra crunch, use convection if your oven has it. The circulating heat really helps the rice paper crisp up around the edges.
- These reheat beautifully in an air fryer. A few minutes brings the shell back to life and the cheese gets melty again.
- You can swap the bacon for turkey bacon or even sautéed mushrooms if you want to keep it meatless. The structure still works.
- I love dipping these in my punchy burger sauce. It sounds unconventional for breakfast, but the tangy, pickle-forward flavor works shockingly well with the bacon and egg. If you prefer something a little lighter, my all-purpose garlic dijon dip is just as great!
Nutrition
Frequently Asked Questions for the Bacon, Egg and Cheese Rice Paper Dumplings
You can, but egg wash gives structure and better browning.
Yes. Store in the fridge for up to 4 days and reheat in an air fryer.
Of course, you can stuff these with whatever your heart desires. Cheddar or Monterey Jack both work well, in my opinion.
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