Bacon Egg and Cheese Rice Paper Dumplings

Crispy rice paper dumplings filled with bacon, eggs, and mozzarella. High-protein, gluten-free breakfast baked in a muffin tin.

Course Breakfast

Cuisine American

Keyword bacon egg and cheese, crispy rice paper recipe, gluten-free breakfast, high-protein breakfast, muffin tin breakfast, rice paper breakfast cups, rice paper dumplings

Prep Time 10

Cook Time 28

Total Time 38

Servings dumplings

Calories 287kcal

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