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Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.

Cook the bacon in a large non-stick skillet over medium heat until crispy. Remove bacon, drain excess fat, and crumble. Set aside. In the same skillet, melt the butter. Whisk the 6 large eggs in a bowl, then pour into the skillet. Scramble the eggs until just set, then crumble them into small pieces. Set aside.

Prepare the egg wash: In a shallow dish or pie plate, whisk together the 1 large egg and 1 tablespoon of water until well combined.

Prepare the rice paper base: Dip one rice paper sheet into the egg wash for about 15-20 seconds until pliable. Lay it flat on a clean cutting board. Repeat with another sheet, overlapping it slightly (about 1/2 inch) with the first one. Continue this process until you have a long, rectangular strip made of 8-10 overlapping rice paper sheets.

Assemble the filling: Down the center of the rice paper strip, create a line of the scrambled eggs. Top with the crumbled bacon, then sprinkle generously with the shredded mozzarella cheese.

Roll and coil: Carefully roll the rice paper strip lengthwise into a tight cylinder, ensuring the filling is enclosed. Once rolled, gently coil the cylinder into a spiral shape, starting from one end and working your way inward. Transfer the spiral to the prepared baking sheet.

Season and bake: Generously sprinkle the entire top surface of the rice paper spiral with the everything bagel seasoning. Bake for 20-25 minutes, or until golden brown and crispy, and the cheese is melted and bubbly.

Serve: Remove from the oven, let cool for a few minutes, then slice into wedges and serve warm.


Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.

Cook the bacon in a large non-stick skillet over medium heat until crispy. Remove bacon, drain excess fat, and crumble. Set aside. In the same skillet, melt the butter. Whisk the 6 large eggs in a bowl, then pour into the skillet. Scramble the eggs until just set, then crumble them into small pieces. Set aside.

Prepare the egg wash: In a shallow dish or pie plate, whisk together the 1 large egg and 1 tablespoon of water until well combined.

Prepare the rice paper base: Dip one rice paper sheet into the egg wash for about 15-20 seconds until pliable. Lay it flat on a clean cutting board. Repeat with another sheet, overlapping it slightly (about 1/2 inch) with the first one. Continue this process until you have a long, rectangular strip made of 8-10 overlapping rice paper sheets.

Assemble the filling: Down the center of the rice paper strip, create a line of the scrambled eggs. Top with the crumbled bacon, then sprinkle generously with the shredded mozzarella cheese.

Roll and coil: Carefully roll the rice paper strip lengthwise into a tight cylinder, ensuring the filling is enclosed. Once rolled, gently coil the cylinder into a spiral shape, starting from one end and working your way inward. Transfer the spiral to the prepared baking sheet.

Season and bake: Generously sprinkle the entire top surface of the rice paper spiral with the everything bagel seasoning. Bake for 20-25 minutes, or until golden brown and crispy, and the cheese is melted and bubbly.

Serve: Remove from the oven, let cool for a few minutes, then slice into wedges and serve warm.
