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.

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