Mini Bacon, Egg, and Cheese Rice Paper Bagels

Ingredients

• Bacon (Cut into bits; render and reserve the fat for cooking the eggs.)
• Eggs (Some are scrambled with the bacon fat; additional eggs are beaten on a plate for dipping the rice paper. The source does not specify how many.)
• Rice paper (Dip in beaten egg on both sides; the number of sheets is not specified.)
• Cheddar cheese (Use some inside the roll, with a little more sprinkled over the filling.)
• Everything bagel spice (Homemade; sprinkle over the rolled bagels. The blend ingredients are not specified.)

Steps

1. 1

   Cut the bacon into bits. Render the bacon bits in a pan, then reserve the rendered bacon fat for scrambling the eggs.

2. 2

   Scramble some eggs in the reserved bacon fat, stopping while they are slightly undercooked; they will continue cooking in the air fryer.

3. 3

   Beat additional eggs on a plate. Dip a rice-paper sheet into the egg on both sides, then remove any excess egg.

4. 4

   Place cheddar cheese on the dipped rice paper. Add some scrambled eggs, sprinkle on bacon bits, and top with a little more cheddar.

5. 5

   Roll the rice paper tightly around the filling. Do not fold in the sides; curl them into a compact package and let the end piece seal the roll.

6. 6

   Sprinkle homemade everything bagel spice over the outside of the roll.

7. 7

   Air-fry at 370°F (about 188°C) for 10 minutes, without flipping, until golden brown and crispy. The source describes these as mini bagels but does not specify the number of rolls or rice-paper sheets.

Notes

The source does not provide ingredient quantities, the number of rice-paper sheets or rolls, or the homemade spice blend recipe. The transcript says to dip and roll rice paper but does not specify a precise shaping method beyond rolling tightly and curling the sides into a package.

Nutrition per serving

• breakfast
• snack
• air-fried
• crispy
• high-protein