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.It crisps up in a way that’s light but still structured, which makes it perfect for wrapping fillings that would normally feel heavy.
I’ve turned it into everything from Big Mac spirals to Pistachio Baklava to Easy Spanakopita, and the pattern holds. Once it hits the oven, it transforms.
This time, I took it in a breakfast direction. Think classic bacon, egg, and cheese, but rebuilt. The eggs stay soft, the cheese melts into the center, and the rice paper turns golden and crackly on the outside. It eats like a breakfast sandwich, just sharper in texture and a lot more fun.
It also comes together fast. Minimal prep, a handful of ingredients, and straight into the oven. Once you make it once, it’s hard not to keep it in rotation.
Why this rice paper spiral works
- Rice paper turns crisp and lightly shattering in the oven while staying thin, which keeps the whole thing from feeling heavy.
- Dipping the sheets in egg helps them seal and encourages even browning across the surface.
- Keeping the scrambled eggs soft is key. If they’re overcooked before baking, the final texture goes dry instead of balanced.
"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."
- Jer (email subscriber)
Recipe
Bacon Egg & Cheese Rice Paper Spiral
Video
Ingredients
Equipment
Method
- Preheat: Set oven to 400°F and line a baking sheet with parchment paper.
- Scramble: Cook 4 of the eggs over medium-low heat until just set but still soft, then set aside.
- Whisk: Crack the remaining 1 egg into a shallow bowl and whisk until smooth.
- Dip: Dip each of the 3 rice paper sheets into the beaten egg, coating both sides.
- Layer: Lay the coated sheets on a lightly oiled surface, slightly overlapping to form one large sheet.
- Fill: Add the scrambled eggs down the center, then top with the chopped bacon and ½ cup shredded mozzarella.
- Roll: Roll tightly into a cylinder, sealing as you go, then gently coil into a spiral.
- Brush: Brush the top with any remaining egg, then sprinkle generously with everything bagel seasoning.
- Bake: Bake at 400°F for 15–20 minutes until golden and crisp.
Notes
- Don’t over-soak the rice paper. A quick dip is enough or it can tear.
- Keep the eggs slightly underdone before baking. They’ll finish in the oven.
- Roll tightly to avoid gaps that can soften instead of crisp.
- Let it sit for a couple minutes after baking so the structure sets before slicing.
Nutrition
Tried this recipe?
Let us know how it was!Commonly asked questions about rice paper & the BEC spiral
I think it's best fresh, but you can absolutely assemble it ahead and bake when ready.
Of course. Cheddar, Provolone, or a blend all work well.
Reheat in the oven or air fryer to bring back the crisp texture.
Definitely! Rice paper handles just about anything you throw at it (or in it). Skip the bacon or replace with sautéed mushrooms or spinach.
It may have been over-soaked or not baked long enough. It should be lightly golden and firm.
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I love the idea of using rice paper. I like to meal prep, so I'm wondering how these would freeze and would you freeze before or after baking?
Totally! Build them, freeze them, then bake them when you're ready. If you bake from frozen, start by adding 3-5 mins to the cooking time and check from there. Enjoy!
What are the macros please?
Hi Jayden, thanks for flagging. I do my best to add that whenever I can but sometimes slip. I just added the nutrition info above!