Bacon, Egg & Cheese Everything Rice Paper Bagels
Crispy rice paper bagels filled with scrambled eggs, bacon, mozzarella, and everything bagel seasoning. Naturally gluten-free and ready in 30 minutes.
Servings 3 bagels
Calories 339kcal
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
- Cook the 4 eggs over medium-low heat until soft and fluffy, just set but still creamy, then set aside.
- Whisk the remaining 2 eggs in a shallow plate to create the egg wash.
- Dip each rice paper sheet into the egg wash until evenly coated and pliable, then lay flat on a lightly oiled surface.
- Divide the scrambled eggs across each paper sheet.
- Add the chopped bacon on top of the eggs.
- Top with the ¾ cup shredded cheese.
- Roll each sheet tightly into a log, then form into a bagel shape by tucking one end into the other to seal.
- 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 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 bagel | Calories: 339kcal | Carbohydrates: 9g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 365mg | Sodium: 521mg | Potassium: 197mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 674IU | Calcium: 198mg | Iron: 2mg
