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Build the Rice Paper Layers: Dip one side of a rice paper sheet into the egg wash. Press it firmly onto a second sheet. Dip the whole double sheet into the egg wash until both sides are fully coated.
Shape the Disc: Place onto a lightly oiled board. Cut a small X in the center, about 1.5 inches in each direction. Gently pull the four flaps back to create a center hole and press the edges down to form a round disc shape.
Repeat: Make a second disc the same way so you have a top and a bottom.
Season and Bake: Transfer both discs to a parchment-lined baking sheet. Sprinkle generously with everything bagel seasoning. Bake at 350°F convection (or 375°F regular) for about 10 minutes until golden and crisp all over.
Cook the Filling: Scramble 3 eggs over medium-low heat until just set — soft and creamy, not dry. Cook bacon until crispy and set aside.
Build the Sandwich: Flip both discs so the smooth side faces up. Spread a thin layer of cream cheese across the base disc. Lay cheddar slices down to cover the surface. Top with scrambled eggs, then finish with crispy bacon.
Close and Serve: Press the second disc on top and eat immediately while the rice paper is still hot and crunchy.