Bacon, Egg & Cheese Everything Rice Paper Bagels

ByChef Josh Updated on
12 Comments
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These bacon, egg, and cheese rice paper bagels are crispy, bagel-shaped breakfast pockets filled with all the best parts of a bacon, egg, and cheese sandwich, and finished with everything bagel seasoning. They're naturally gluten-free and ready in 30 minutes.

Quick Look: Bacon, Egg & Cheese Rice Paper Bagels

  • 🥯 Makes: 3 bagels
  • ⭐ Features: Naturally Gluten-Free, Lower-Carb, Air-Fryer Compatible
  • ⌛️ Prep Time: 15 minutes
  • 💥 Cook Time: 12 to 15 minutes
  • 🕑 Total Time: 30 minutes
  • 👩‍🍳 Skill Level: Beginner
  • 🏆 Why make THIS version? These bring ALL the flavor of a loaded bacon, egg, and cheese bagel, but they're in a crispy rice paper shell so they're naturally gluten-free and a fraction of the carbs!

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Key Ingredients

Assorted breakfast ingredients including eggs, shredded mozzarella, crispy bacon, rice paper sheets, and everything bagel seasoning.
  • Rice paper - one of the most underrated ingredients on grocery store shelves; it crisps and gets crackly at high heat, and offers endless versatility for recipes. It's the same key ingredient behind my bacon, egg, and cheese dumplings and my bacon, egg, and cheese rice paper spiral too; I can't get enough.
  • Egg wash - It's the glue that helps the everything bagel seasoning actually stick to the outside, and it helps with browning so the crust turns that perfect golden color.
  • Scrambled eggs - I like to pull the eggs from the heat when they're just barely set and a little creamy, because they finish cooking when the bagel bakes.
  • Everything bagel seasoning - the essential topper for these bagels since it classically ties the whole thing together.

Substitutions & Additions

  • Swap the cheese: cheddar, Monterey Jack, or a dairy-free option all work in place of mozzarella.
  • Make it vegetarian by skipping the bacon and adding sautéed mushrooms or peppers instead.
  • Other classic bagel sandwich combos work too: sausage and egg, or veggie-heavy fillings. Ham and cheese is another combo I love, like in my ham and cheese rice paper spiral or my Cuban sandwich rice paper spiral (if you want mustard in the mix too).
  • Hot sauce: I love to slice my bagels in half and spread a little hot sauce (or a little extra yogurt or mayo) on each bite.

If you've loved my rice paper spirals before, like the Big Mac rice paper spirals or rice paper spanakopita spiral, this bagel-style twist fits right into that crispy rice paper lineup.

How To Make My Bacon, Egg, and Cheese Rice Paper Bagels

This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.

Scrambled eggs being mixed in a white bowl on a marble countertop with salt and a wooden pepper grinder nearby.
  1. Scramble the eggs over medium-low heat until just set and still creamy, then set aside.
Person holding a thin, round sheet of homemade pasta dough over a wooden countertop with kitchen items in the background.
  1. Whisk the remaining eggs for the egg wash, then dip and coat each rice paper sheet.
Scrambled eggs with bacon on a wooden surface, ready to be wrapped in clear plastic wrap for storage or serving.
  1. Layer the scrambled egg, bacon, and cheese onto each sheet.
Person holding a homemade banana bread roll on a wooden surface with potted plants in the background.
  1. Roll each sheet into a log, then shape into a bagel by tucking one end into the other to seal.
Three bagels with toppings on a baking sheet, featuring sesame seeds, poppy seeds, and a drizzle of glaze, served on a p.
  1. Brush with the remaining egg wash and sprinkle generously with everything bagel seasoning.
Three sesame seed bagels on a floral plate, with a hand holding one bagel, on a wooden table with books in the backdrop.
  1. Bake or air fry until golden and crispy.

Bacon, Egg & Cheese Rice Paper Bagels FAQs

Are rice paper bagels actually crispy?

Yes. Baked or air-fried at high heat, rice paper turns golden and crackly, especially when brushed with egg wash first.

Can I make these ahead of time?

They're best fresh, but you can prep and shape them a few hours ahead, then bake or air-fry just before serving.

Can I reheat these?

Yes, in the oven or air fryer until crisp again. Microwaving will soften the rice paper, so it's not the best option if you want the crunch back. If you're in the mood for a different crispy rice paper breakfast entirely, my crispy rice paper smoked salmon sandwich reheats the same way.

Does it matter if I'm using an air fryer instead of the oven?

Nope! Air fryers do run a little hotter and faster than a static oven, so start checking around the 10-minute mark rather than waiting for the full 12 to 15, just to be sure they don't go from perfect to overdone too quickly.

Chef Josh's Expert Tips

  • On the seasoning: If your everything bagel blend leans heavy on garlic salt, go easy when sprinkling; one reader found their seasoning a bit too overpowering! Taste your blend first if you're not sure how strong it is.
  • On air fryer vs oven timing: Air fryers run hotter and circulate more air than standard ovens, so check in around the 10-minute mark instead of waiting for the full time listed if you're using an air fryer.
  • On baking stones: If you're using a baking stone instead of a standard sheet, add a few extra minutes to the bake time; one reader needed about 5 more to get the same crispness a regular sheet gives.
  • On the rice paper technique generally: this same crisping method works with almost any filling you throw at it; my chicken parm rice paper spiral, pepperoni pizza rice paper spiral, and even pistachio baklava rice paper spiral stand as proof it's not just a breakfast trick!
Three bagels with sesame and poppy seed topping on a floral plate, with a hand holding one bagel, on a wooden table.

Into This One? More from the breakfast and bagel family...

If you make these, I want to know whether you kept it classic or swapped in a different filling combo! Please leave a comment and ★★★★★ star rating below (that helps everyone else know what the favorites are). Feel free to tag me on Instagram too, so I can see your creations 😎.

Recipe

bacon, egg and cheese rice paper bagels sprinkled with everything bagel seasoning
Chef Josh

Bacon, Egg & Cheese Everything Rice Paper Bagels

5 from 4 votes
Crispy rice paper bagels filled with scrambled eggs, bacon, mozzarella, and everything bagel seasoning. Naturally gluten-free and ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 bagels
Ingredients Method Nutrition Notes

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)

Method
 

  1. Cook the 4 eggs over medium-low heat until soft and fluffy, just set but still creamy, then set aside.
  2. Whisk the remaining 2 eggs in a shallow plate to create the egg wash.
  3. Dip each rice paper sheet into the egg wash until evenly coated and pliable, then lay flat on a lightly oiled surface.
  4. Divide the scrambled eggs across each paper sheet.
  5. Add the chopped bacon on top of the eggs.
  6. Top with the ¾ cup shredded cheese.
  7. Roll each sheet tightly into a log, then form into a bagel shape by tucking one end into the other to seal.
  8. Place the bagels on a parchment-lined baking sheet, brush the tops with any remaining egg wash, and sprinkle generously with everything bagel seasoning.
  9. Bake or air fry at 400°F for 12 to 15 minutes, until golden and crisp. If baking in the oven, use convection if available.

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

Serving: 1 bagelCalories: 339kcalCarbohydrates: 9gProtein: 21gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 365mgSodium: 521mgPotassium: 197mgFiber: 0.2gSugar: 1gVitamin A: 674IUCalcium: 198mgIron: 2mg

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12 Comments

  1. 5 stars
    These were yummy! Be sure to salt your egg and egg wash. Next time, I would leave my eggs a little softer, they overcooked a bit. They hit the spot for a low carb bagel flavor! Thanks for the great recipe!

    Reply

    1. Hi Kati, so glad these hit the spot! And thank you for the tip on salting the egg wash — great call. Totally hear you on the eggs; a slightly softer set (pull them just before they look fully done) is the way to go next time since they'll continue to firm up a touch as they sit. Appreciate you trying it and sharing the feedback!

      Reply

  2. 5 stars
    I made your rice paper breakfast bagels and they were delicious. I will definitely make them again. They were so easy and I always have the ingredients in my kitchen so no shopping required :). Thanks for the delicious idea!

    Reply

  3. Hi Chef,
    I am new here and came for the rice paper.
    Thanks for using an air fryer, as a single person I switched from the oven to the smaller air fryer. Could you please for us old European give the temperatures in Celsius ?
    Thanx in advance.

    Reply

    1. Hi Konrad! Welcome, so glad you found the rice paper corner of the internet. 🙂 400°F converts to 200°C, that's the temp to use whether you're baking or air frying. Since air fryers run a little hotter/faster than ovens, keep an eye on them starting around the 10-minute mark rather than the full time listed, they can go from perfect to overdone quickly. Enjoy!

      Reply

  4. 5 stars
    I will need to try them again when I get my taste back. The seasoning I used has garlic salt and when that’s all you can taste, it’s overpowering. Otherwise these were fun.
    I honestly thought it was AI photos but they do look like a bagel.
    Mine took 15 minutes in air fryer + 6 minutes regular baking.
    Crispy on top, softer on the bottom but I didn’t mind, it was easier to bite into.
    Can’t wait to try more rice paper hacks.
    Thank you!

    Reply

    1. Truly, I buy whatever I can find depending on whatever grocery store I'm in. I really don't notice much difference between brands. That said, all my recipes use standard size rice paper sheets, which are 8.5-9 inches in diameter!

      Reply

  6. 5 stars
    Great recipe! I think maybe cooking time may depend on oven or air fryer? I baked in oven on a baking stone and added extra 5 min to 15 to hopefully crisp up more? Didn’t feel too crispy at 15

    Reply

    1. Hi Andrea, great call. Baking stones definitely take more time than a typical cookie sheet so I'm glad you added the extra time. Hope you enjoyed!

      Reply
5 from 4 votes

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