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 perfect for breakfast.
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
- Scramble: Cook 4 eggs over medium-low heat until soft and fluffy, just set but still creamy. Set aside.
- Whisk: In a shallow plate, whisk the remaining 2 eggs to create the egg wash.
- Coat: Dip each rice paper sheet into the egg wash until evenly coated and pliable, then lay flat on a lightly oiled surface.
- Fill: Divide the scrambled eggs, chopped bacon, and shredded mozzarella evenly across the three rice paper sheets.
- Shape: Roll each sheet tightly into a log, then form into a bagel shape by tucking one end into the other to seal.
- Brush: 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: Cook at 400°F for 12–15 minutes, until golden and crisp. If baking, use convection if available for best results.
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