Bacon Egg & Cheese Rice Paper Spiral
These crispy rice paper spirals are filled with fluffy scrambled eggs, crispy bacon, and melted cheddar for a savory and satisfying breakfast option.
Equipment
- 1 Mixing bowl For whisking eggs
- 1 Non-stick skillet Used for cooking bacon, eggs and spirals
- 1 Spatula To scramble eggs and flip spirals
Ingredients
Main Ingredients
- 4 rice paper sheets These little wrappers are magic for holdin’ all your breakfast goodies tight.
- 4 large eggs Fresh eggs make the scrambled part fluffy and soft.
- 4 slices bacon Crisp and slightly salty for that perfect crunch.
- ½ cup shredded cheddar cheese The melty cheese binds all the flavors and adds gooey goodness.
- 1 tablespoon butter Helps your eggs scramble nice and smooth.
- Salt To taste
- Black pepper To taste
- 1 tablespoon chopped chives Optional, for color and mild oniony zing
Instructions
Instructions
- Start by cooking your bacon in a skillet over medium heat until it’s nice and crispy. Once done, lay the slices on a paper towel to drain.
- Crack your eggs into a bowl. Add salt and pepper, then whisk until fully combined.
- Heat butter in a non-stick skillet over medium-low heat. Pour in eggs and gently scramble until just set. Remove from heat.
- Fill a shallow dish with warm water and briefly dip one rice paper sheet to soften. Lay flat on clean surface.
- Place scrambled eggs in center, top with bacon slice, and sprinkle with cheddar cheese.
- Fold sides of rice paper over filling and roll tightly into a spiral. Repeat with remaining ingredients.
- Heat oiled non-stick skillet over medium heat. Cook spirals seam-side down 2-3 minutes per side until golden and crispy.
- Serve warm. Optionally garnish with chopped chives for color.
Notes
Store leftovers in the fridge for up to 3 days or freeze for up to a month. Reheat in toaster oven for that crispy texture.