Crispy Rice Paper Bacon, Egg & Cheese Sandwich

crispy rice paper bacon egg and cheese sandwich sliced in half, so the layers of bacon, egg, cream cheese and cheddar are visible

Crispy Rice Paper Bacon, Egg & Cheese Sandwich

Two flat crispy rice paper discs loaded with everything bagel seasoning, used as the top and bottom of a sandwich filled with soft scrambled eggs, crispy bacon, and melted cheddar. Naturally gluten free and ready in under 20 minutes.

Course Breakfast, Main Course, Snack

Cuisine American

Keyword crispy baked rice paper, crispy rice paper sandwich, everything bagel rice paper, gluten free breakfast sandwich, rice paper breakfast sandwich

Prep Time 8

Cook Time 10

Total Time 18

Servings people (1 sandwich)

Calories 451kcal

Author Chef Josh

Ingredients

Rice Paper Discs

4 rice paper sheets
2 eggs beaten (for egg wash)
1 –2 teaspoon olive oil for board
2 –3 tablespoon everything bagel seasoning

Filling

2 –3 tablespoon cream cheese or thick Greek yogurt
2 –3 slices cheddar cheese
3 eggs scrambled
4 –5 strips crispy bacon or turkey bacon

Instructions

Build the Rice Paper Layers: Dip one side of a rice paper sheet into the egg wash. Press it firmly onto a second sheet. Dip the whole double sheet into the egg wash until both sides are fully coated.
Shape the Disc: Place onto a lightly oiled board. Cut a small X in the center, about 1.5 inches in each direction. Gently pull the four flaps back to create a center hole and press the edges down to form a round disc shape.
Repeat: Make a second disc the same way so you have a top and a bottom.
Season and Bake: Transfer both discs to a parchment-lined baking sheet. Sprinkle generously with everything bagel seasoning. Bake at 350°F convection (or 375°F regular) for about 10 minutes until golden and crisp all over.
Cook the Filling: Scramble 3 eggs over medium-low heat until just set — soft and creamy, not dry. Cook bacon until crispy and set aside.
Build the Sandwich: Flip both discs so the smooth side faces up. Spread a thin layer of cream cheese across the base disc. Lay cheddar slices down to cover the surface. Top with scrambled eggs, then finish with crispy bacon.
Close and Serve: Press the second disc on top and eat immediately while the rice paper is still hot and crunchy.

Video

Notes

This recipe makes 1 sandwich but it is enormous; it definitely serves 2 people.
Pull the eggs off the heat just before they look fully done. They carry over and finish perfectly from the residual heat. Dry eggs inside a crispy shell is a texture mismatch — soft and creamy eggs inside a crunchy disc is the whole point of this sandwich.
On the shaping: the X cut doesn't need to be precise. Rice paper is forgiving at this stage. Work slowly and pull the flaps back gently rather than tearing. The disc just needs to be roughly round with a center opening.
These discs stay crispy in an airtight container at room temperature for 3–4 days. Reheat in the oven or air fryer to bring the crunch back. The microwave will kill it. If you're prepping ahead, bake the discs and store them unassembled — build the sandwich fresh when you're ready to eat.

Nutrition