Bacon, Egg, and Cheese Rice Paper Spiral

Name: Bacon, Egg, and Cheese Rice Paper Spiral
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 eggs, divided; 3 rice paper sheets; 2 strips bacon, cooked and chopped; 1/4 cup shredded mozzarella cheese; 1 tbsp everything bagel seasoning

A gluten-free breakfast spiral that reimagines the classic bacon, egg, and cheese sandwich by wrapping scrambled eggs, bacon, and mozzarella in rice paper, topping it with everything bagel seasoning, and baking until golden—perfect for meal prep or a creative weekend brunch.

🌍American 🏷️Breakfast 🏷️Brunch 🏷️Bacon egg and cheese 🏷️Rice paper Gluten-free

🏷️

🏷️Spiral

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TikTok

Total

25 min

Servings

1

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 eggs, divided
3 rice paper sheets
2 strips bacon, cooked and chopped
1/4 cup shredded mozzarella cheese
1 tbsp everything bagel seasoning

5 Ingredients

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Instructions

1
Prepare your fillings: scramble 2 of the eggs and have your cooked, chopped bacon and shredded mozzarella ready.
2
In a shallow dish, whisk the remaining egg to create an egg wash.
3
Dip each rice paper sheet into the egg wash until pliable, then lay them on a cutting board, overlapping slightly to form a long rectangle.
4
Spoon the scrambled eggs in a line down the center of the rice paper. Top with the chopped bacon and shredded mozzarella.
5
Carefully roll the rice paper into a tight log, enclosing the fillings.
6
Coil the log into a spiral shape.
7
Transfer the spiral to a parchment-lined baking sheet and sprinkle generously with everything bagel seasoning.
8
Bake until golden brown and crispy. (Note: The video does not specify a temperature or time).
9
Let cool slightly before slicing and serving.

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Tips & Notes

Pro tips

Soak rice paper for exactly 3–5 seconds in warm water—too long and it tears; too short and it won't roll without cracking.
Pre-cook and chop bacon before assembly to avoid greasy hands and ensure even distribution inside each spiral.
Seal the seam of each spiral by pressing gently with a damp fingertip so it stays closed during baking.
Brush the finished spirals lightly with egg wash or oil before baking to enhance browning and crispness.

Substitutions

Rice paper → thin crêpes or wheat tortillas (not gluten-free)
Mozzarella → sharp cheddar, Gruyère, or feta (1/4 cup each)
Everything bagel seasoning → za'atar, dukkah, or Italian seasoning (1 tbsp)
Bacon → smoked salmon, diced ham, or sautéed sausage (2 oz cooked)

Storage & make-ahead

Store cooled spirals in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes or toast in an air fryer until crispy.

Common Questions

Can I assemble these the night before?

Yes. Assemble spirals, wrap tightly in plastic wrap, and refrigerate up to 24 hours. Add 2–3 minutes to bake time if baking straight from cold.

What temperature should I bake at?

Bake at 375°F (190°C) for approximately 12–15 minutes until the rice paper is golden and crispy.

Can I use a different cheese?

Yes. Sharp cheddar, Gruyère, or feta work well; use 1/4 cup shredded or crumbled cheese per spiral.

How do I keep rice paper from tearing?

Dip rice paper in warm water for 3–5 seconds until pliable but still slightly stiff; over-soaking makes it tear easily. Work quickly and gently when rolling.

Is this recipe actually gluten-free?

Yes, provided your bacon and seasonings are certified gluten-free. Rice paper is naturally gluten-free, as are eggs, cheese, and most everything bagel blends.