Easy Rice Paper Breakfast Bagels (Bacon, Egg & Cheese!)

If you've been seeing rice paper breakfast bagels all over your For You page lately — yes, they're as good as they look, and honestly? They might be even better. I made these for the first time on a lazy Sunday morning and immediately ate two in a row. That's when I knew I had to get this recipe on the blog!

These bacon, egg and cheese rice paper bagels are crispy on the outside, chewy in the middle, loaded with fluffy scrambled eggs, smoky bacon, and melty mozzarella — all wrapped up in a golden everything-seasoned shell. Ready in under 30 minutes, start to finish.

Breakfast was always where my low-carb streak went to die — until I stumbled onto this rice paper hack that changed everything. We're talking a full bacon, egg & cheese bagel situation: zero gluten, zero guilt, and somehow more satisfying than the real thing! That crunch you get from the rice paper? Genuinely unreal. One bite and you'll be hooked.

I tested a few batches to get the technique right — the biggest thing I figured out is that you need to dip the rice paper in egg wash (not water!) to get that gorgeous golden crisp on the outside. That one step makes all the difference. If you love easy, viral-style breakfasts & air fryer recipes, you'll also want to try my Easy Breakfast Burritos, Air Fryer Gyros and my Easy Air Fryer Pizza!

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Instructions & Video
Easy Rice Paper Breakfast Bagels (Bacon, Egg & Cheese!)
Substitutions
Frequently asked questions
Related
Dessert Pairing

Instructions & Video

First, dip the rice paper into egg wash!

Step 1: First, dip the rice paper into egg wash!

Lay on an oiled surface & add the eggs, bacon & cheese!

Step 2: Lay on an oiled surface & add the eggs, bacon & cheese!

Step 3: Wrap it up just like a bagel & add the everything bagel seasoning!

Step 4: Air-fry for 12 minutes at 400 degrees! Enjoy!

Easy Rice Paper Breakfast Bagels (Bacon, Egg & Cheese!)

Crispy rice paper breakfast bagels filled with bacon, egg & cheese! This viral TikTok recipe is ready in 30 min and honestly better than the real thing.

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Prep Time 5

Cook Time 12

Total Time 17

Servings: 3 bagels

Course: Breakfast, Main Course, meal prep, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Scrambled Eggs:

3 large eggs for the filling; cook low and slow for the fluffiest result
Salt to taste

For the Egg Wash:

2 large eggs whisked smooth
Salt just a pinch

For the Bagels:

3 rice paper sheets found in the Asian foods aisle at most grocery stores; look for 22cm or larger rounds
4 strips bacon cooked until crispy, then chopped
¾ cup shredded mozzarella freshly shredded melts better but pre-shredded works fine here
Everything bagel seasoning generous amount; don't be shy!
Light oil for brushing the surface so the rice paper doesn't stick

Equipment

Baking Tray with parchment paper
Large Shallow bowl for egg wash & dipping rice paper

Method

Step 1 — Cook the Scrambled Eggs: (WATCH VIDEO BELOW) Crack 3 eggs into a bowl, season with salt, and whisk. Heat a non-stick pan over medium-low heat with a small amount of butter or oil. Pour in the eggs and stir gently with a spatula, pulling the eggs slowly across the pan. Remove from heat when they're just set but still slightly creamy — they'll continue cooking slightly once you take them off the heat. Set aside.
Step 2 — Make the Egg Wash: In a shallow plate or wide bowl, whisk together the remaining 2 eggs with a pinch of salt until fully combined. You want this wide and shallow so you can dip the whole rice paper sheet flat.
Step 3 — Dip the Rice Paper: (WATCH VIDEO BELOW) One at a time, dip each rice paper sheet into the egg wash, making sure it's evenly coated on both sides. It should become pliable but not soggy — about 10–15 seconds. Let any excess egg drip off, then lay flat on a lightly oiled surface (a cutting board works great).
Step 4 — Build the Filling: Divide the scrambled eggs evenly across the lower third of each rice paper sheet, spreading them into a horizontal line. Leave a small border at the edges.
Step 5 — Add the Bacon and Cheese: Top the eggs with the chopped bacon, then layer the shredded mozzarella on top. The cheese goes on last so it melts into the bacon as it bakes.
Step 6 — Shape into Bagels: (WATCH VIDEO BELOW) Roll each sheet tightly from the bottom into a compact log, then bring the two ends together and tuck one end into the other to form a ring/bagel shape. Press gently to seal — the egg wash helps the rice paper stick to itself.
Step 7 — Prep for Baking: Place the shaped bagels on a parchment-lined baking sheet. Brush the tops generously with any remaining egg wash, then sprinkle heavily with everything bagel seasoning.
Step 8 — Bake or Air Fry: Air fryer: 400°F (200°C) for 12–15 minutes until deeply golden and crisp. No preheating needed, but check at 10 minutes as models vary.
Oven: 400°F (200°C) for 12–15 minutes. Use convection/fan mode if available — it gives a much better crisp. Flip halfway through for even browning.
Let them cool for 2 minutes before cutting — the cheese needs a moment to set!

Notes

Use egg wash, not water. Most rice paper recipes tell you to dip in water — but for this recipe, dipping in egg wash is the whole secret to getting that crispy, golden, almost pastry-like shell. Don't skip it!

Don't oversoak the rice paper. You only need about 10–15 seconds in the egg wash — just until it's pliable. If it gets too wet and floppy, it's harder to roll and can tear. Work quickly and confidently.

Cook your eggs low and slow. Overcooked, rubbery eggs are a tragedy inside these bagels. Pull them off the heat when they look slightly underdone — they'll finish cooking in the oven and stay creamy.

To Store:

Fridge: Store cooled bagels in an airtight container for up to 3 days.
Reheat: Air fryer at 350°F (175°C) for 3–4 minutes is the best way — they crisp right back up. Microwave works in a pinch (30–45 seconds) but they'll be softer.
Freezer: These freeze really well! Wrap individually in plastic wrap and freeze for up to 1 month. Reheat from frozen in the air fryer at 350°F (175°C) for 6–8 minutes.

Tried this recipe?

Let us know how it was!

Substitutions

Bacon: Swap for turkey bacon, diced ham, or breakfast sausage crumbles — all work great
Mozzarella: American cheese, cheddar, or provolone all melt beautifully here
Eggs (filling): Over-easy or sunny-side-up eggs work too — just be careful rolling so the yolk doesn't break
Everything bagel seasoning: Plain sesame seeds, or a mix of sesame + poppy + flaky salt work as a substitute

Frequently asked questions

What are rice paper breakfast bagels?

Rice paper breakfast bagels are a viral TikTok trend where rice paper sheets are dipped in egg wash, filled with breakfast ingredients, rolled into a bagel shape, and baked or air fried until golden and crispy. They're a creative, gluten-free alternative to traditional bagels with a chewy, slightly crispy texture.

Where do I find rice paper sheets?

Rice paper sheets are available at most major grocery stores in the Asian foods aisle, near the spring roll wrappers. You can also find them at Asian grocery stores or order online — look for round sheets that are 22cm or larger for easier rolling.

Can I make these ahead of time?

Yes! You can shape the unbaked bagels the night before, cover with plastic wrap, refrigerate overnight, and bake them fresh in the morning. They also freeze beautifully after baking — reheat in the air fryer straight from frozen.

Why isn't my rice paper crispy?

The most common reason is that they're under-baked or the oven isn't hot enough. Make sure your oven or air fryer is fully preheated to 400°F (200°C), use convection mode in the oven, and don't pull them out early — they should look deeply golden, not just lightly colored.

Can I use different fillings?

Absolutely! Any classic breakfast filling works — sausage, ham, different cheeses, sautéed veggies, or even cream cheese and smoked salmon for a more elevated version. Just avoid anything too wet, as it can make the rice paper soggy before it crisps up.

Are rice paper bagels gluten-free?

Yes, rice paper is naturally gluten-free! Just double-check the labels on your bacon and everything bagel seasoning if you're cooking for someone with celiac disease or a serious gluten sensitivity, as some brands may contain hidden gluten.