Bacon Egg & Cheese Rice Paper Spiral

A crispy baked rice paper spiral filled with fluffy scrambled eggs, bacon, and melted mozzarella for an easy, satisfying breakfast.

Course Breakfast, Main Course

Keyword bacon egg cheese, crispy rice paper recipe, healthy breakfast sandwich, rice paper spiral

Prep Time 5

Cook Time 20

Total Time 25

Servings spiral

Calories 668kcal

Author Chef Josh

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.

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.