Viral Rice Paper Bagels (Bacon, Egg, and Cheese)

These viral rice paper bagels are a fun twist on a classic bacon, egg, and cheese breakfast sandwich! They're made with rice paper wrappers stuffed with fluffy scrambled eggs, crispy bacon, and melted cheddar cheese, then air-fried until golden and crunchy. Topped with everything bagel seasoning, they're an easy breakfast you can make without any dough, boiling, or baking!

Why You’ll Love These Rice Paper Breakfast Bagels

I've been having a lot of fun experimenting with rice paper recipes lately. My rice paper dumplings and crispy rice paper chicken bites have been really popular, so I'm always looking for new ways to use rice paper wrappers. I recently came across a viral rice paper bagel video on TikTok from @restorativefoodie and just had to try it. I'd never thought about turning rice paper into a breakfast bagel, especially one stuffed with bacon, eggs, and cheese!

So I gave it a try and love how these turned out. The rice paper gets golden and crispy in the air fryer, and the inside is filled with fluffy scrambled eggs, crispy bacon, and melted cheddar cheese. The everything bagel seasoning gives them that familiar bagel flavor, but with a completely different texture from a traditional bagel.

They're also easy to make. There's no dough to prepare or yeast to worry about, and the air fryer does all the cooking once they're assembled. It's such a fun way to switch up a classic bacon, egg, and cheese breakfast sandwich!

Ingredients

• 12 round rice paper sheets (about 8-9 inches wide)
• 4 large eggs, divided
• 2 tbsps. whole milk
• 1 tbsp. unsalted butter
• 8 slices bacon
• 4 slices cheddar cheese
• 1 tbsp. everything bagel seasoning
• Salt and black pepper, to taste

Ingredient Notes That Make These Stuffed Bagels Better

• Rice paper wrappers. I recommend using 8–9-inch round rice paper sheets. You'll need 3 sheets per bagel, overlapping them to create a sturdy wrap that holds the filling together and gets crispy in the air fryer.
• Eggs. I use 3 eggs for the scrambled egg filling and the fourth for the egg wash. The egg wash helps soften the rice paper so it's pliable enough to roll and shape into a bagel.
• Bacon. Cook the bacon until crispy before adding it to the filling. I like chopping it into small pieces so you get bacon in every bite and the bagels are easier to roll.
• Cheddar cheese. I use sliced cheddar because it melts nicely around the eggs and bacon. You can also use Monterey Jack or another good melting cheese if that's what you have on hand.

How to Make Rice Paper Breakfast Bagels

Step 1: Cook the Bacon

Chop the bacon into small pieces and cook in a skillet over medium heat until browned and crispy. Transfer the bacon to a paper towel-lined plate to drain any excess grease and set aside.

Step 2: Make the Scrambled Eggs

In a medium bowl, whisk together 3 eggs, the milk, salt, and black pepper. Melt the butter in a nonstick skillet over medium-low heat, then pour in the egg mixture.

Gently scramble the eggs, stirring occasionally, until just set but still soft. Remove from the heat and set aside.

Step 3: Prepare the Rice Paper

In a shallow bowl, whisk together the remaining egg and 2 tablespoons of water. Dip 3 rice paper sheets into the egg mixture, one at a time, until slightly softened and pliable. Arrange them on a clean cutting board, overlapping the edges to create one long strip of rice paper.

Step 4: Add the Filling

Divide the scrambled eggs and crispy bacon into 4 equal portions. Place one portion along the center of the prepared rice paper strip, then add a slice of cheddar cheese.

Fold the rice paper over the filling and roll it tightly into a long log, making sure the bacon, eggs, and cheese are completely enclosed.

Step 5: Shape the Bagels

Carefully bring both ends of the rice paper log together to form a circle. Slightly overlap the ends and gently press them together to seal, creating a bagel shape. Repeat the process with the remaining rice paper sheets and filling until you have 4 bagels.

Step 6: Season and Air Fry

Preheat your air fryer to 375°F (190°C) and lightly spray the basket with olive oil. Brush the tops of the bagels with any remaining egg wash, then sprinkle evenly with everything bagel seasoning. Arrange the bagels in a single layer in the air fryer basket, leaving space between each one. Air fry for 12–15 minutes, or until the rice paper is golden brown and crispy. Work in batches if necessary.

Step 7: Cool and Serve

Carefully remove the rice paper bagels from the air fryer and let them cool for 2–3 minutes. Serve warm while the outside is crispy and the bacon, egg, and melted cheese filling is still hot. Enjoy!

My Expert Tips for the Best Rice Paper Breakfast Bagels

• Let the filling cool before assembling. I recommend giving the scrambled eggs and bacon a few minutes to cool. Hot filling can make the softened rice paper harder to handle and more likely to tear.
• Don't overstuff the bagels. It's tempting to pack in extra bacon and eggs, but too much filling makes the rice paper difficult to seal and can cause the bagels to burst open while cooking.
• Keep the center hole fairly wide. Rice paper can puff up slightly in the air fryer, so I recommend leaving a good-sized opening in the middle to maintain that classic bagel shape.
• Prevent sticking while assembling. Lightly oil your cutting board or work on a nonstick surface. Softened rice paper can become sticky, especially when you're making several bagels at once.
• Use a silicone spatula to remove them. The crispy rice paper can be delicate right after cooking. I recommend gently lifting each bagel with a thin silicone spatula rather than pulling it out with tongs.

Rice Paper Breakfast Bagels FAQ

What are viral rice paper bagels?

Viral rice paper bagels are a TikTok and Instagram breakfast trend made by wrapping bacon, scrambled eggs, and cheese in overlapping rice paper sheets. The filled wrappers are shaped into bagels, topped with everything bagel seasoning, and air-fried until crispy. They're an easy alternative to making traditional bagels from scratch.

Do rice paper bagels taste like regular bagels?

Not exactly. Traditional bagels have a soft, chewy bread texture, whereas rice paper bagels have a crispy exterior with a slightly chewy inside. The everything bagel seasoning gives them that familiar savory bagel flavor, and the bacon, egg, and cheese filling makes them taste like a breakfast sandwich.

Are rice paper bagels gluten-free?

Yes, they can be! Rice paper wrappers are typically made with rice flour, tapioca starch, and water, but always check the package to make sure they're gluten-free. You'll also want to check the bacon and everything bagel seasoning for any gluten-containing ingredients.

Why are my rice paper bagels chewy instead of crispy?

Rice paper can become chewy if it absorbs too much moisture or isn't cooked long enough. Make sure the wrappers are only slightly softened before assembling, and air fry at 375°F for 12–15 minutes, until the outside is golden and crispy. Keep in mind that the inner layers will still have some chewiness.

How do I keep rice paper bagels from falling apart?

The trick is overlapping the three rice paper sheets enough to create one continuous strip. Roll the filling tightly, then overlap and press the ends together when forming the bagel shape. Place the bagels seam-side down in the air fryer to help them stay sealed.

Can I make rice paper breakfast bagels ahead of time?

Yes! I recommend cooking the bacon and scrambled eggs ahead of time and storing them in the refrigerator. When you're ready to eat, assemble the bagels with the rice paper and cheese, then air fry until crispy. They're best when freshly cooked.

How do I store and reheat leftover rice paper bagels?

Store leftover bagels in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them in the air fryer at 350°F for 4–6 minutes, or until the outside is crispy and the filling is warm. I recommend avoiding the microwave if you want to preserve the crispy texture.

More Rice Paper Recipes

• Rice Paper Croissants
• Rice Paper Spanakopita
• Rice Paper Mochi
• Rice Paper Dumplings with Chicken and Shrimp