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Preheat your oven to 400°F or air fryer to 375°F. Line a baking sheet with parchment paper.

Cook the bacon slices in a skillet over medium heat until crispy. Drain on paper towels, then crumble into small pieces. Set aside.

In a medium bowl, whisk together the 8 large eggs and 2 tablespoons of milk until well combined. Melt the butter in the same skillet over medium-low heat. Pour in the egg mixture and scramble until just set but still moist. Remove from heat and set aside.

Prepare the egg wash: In a shallow dish, whisk together the remaining 1 large egg, 1 tablespoon of milk, and the chopped chives (if using). This will be used to soften the rice paper.

Working with two rice paper sheets at a time, dip them into the egg wash, ensuring they are fully coated and pliable. Lay the softened sheets flat on a clean surface, slightly overlapping to create a larger rectangle.

Along the center of the overlapped rice paper, create a line of scrambled eggs. Sprinkle a portion of the crumbled bacon over the eggs, followed by a generous layer of shredded mozzarella cheese.

Carefully roll the rice paper from one end, tightly encasing the fillings into a long, cylindrical shape. Once rolled, gently coil the cylinder into a tight spiral, resembling a bun or bagel. Repeat this process for the remaining ingredients to make 4 breakfast bombs.

Place the coiled breakfast bombs onto the prepared baking sheet. Generously sprinkle the tops and sides of each bomb with everything bagel seasoning.

Bake in the preheated oven for 12-15 minutes, or air fry for 10-12 minutes, until golden brown and crispy, and the cheese is melted and gooey. Cooking times may vary based on appliance.

Remove from the oven or air fryer. Let cool for a few minutes before serving. Cut in half to reveal the delicious interior and enjoy while warm.


Preheat your oven to 400°F or air fryer to 375°F. Line a baking sheet with parchment paper.

Cook the bacon slices in a skillet over medium heat until crispy. Drain on paper towels, then crumble into small pieces. Set aside.

In a medium bowl, whisk together the 8 large eggs and 2 tablespoons of milk until well combined. Melt the butter in the same skillet over medium-low heat. Pour in the egg mixture and scramble until just set but still moist. Remove from heat and set aside.

Prepare the egg wash: In a shallow dish, whisk together the remaining 1 large egg, 1 tablespoon of milk, and the chopped chives (if using). This will be used to soften the rice paper.

Working with two rice paper sheets at a time, dip them into the egg wash, ensuring they are fully coated and pliable. Lay the softened sheets flat on a clean surface, slightly overlapping to create a larger rectangle.

Along the center of the overlapped rice paper, create a line of scrambled eggs. Sprinkle a portion of the crumbled bacon over the eggs, followed by a generous layer of shredded mozzarella cheese.

Carefully roll the rice paper from one end, tightly encasing the fillings into a long, cylindrical shape. Once rolled, gently coil the cylinder into a tight spiral, resembling a bun or bagel. Repeat this process for the remaining ingredients to make 4 breakfast bombs.

Place the coiled breakfast bombs onto the prepared baking sheet. Generously sprinkle the tops and sides of each bomb with everything bagel seasoning.

Bake in the preheated oven for 12-15 minutes, or air fry for 10-12 minutes, until golden brown and crispy, and the cheese is melted and gooey. Cooking times may vary based on appliance.

Remove from the oven or air fryer. Let cool for a few minutes before serving. Cut in half to reveal the delicious interior and enjoy while warm.
