Step 1 — Cook the Scrambled Eggs: Crack 3 eggs into a bowl, season with salt, and whisk. Heat a non-stick pan over medium-low heat with a small amount of butter or oil. Pour in the eggs and stir gently with a spatula, pulling the eggs slowly across the pan. Remove from heat when they're just set but still slightly creamy — they'll continue cooking slightly once you take them off the heat. Set aside.

Step 2 — Make the Egg Wash: In a shallow plate or wide bowl, whisk together the remaining 2 eggs with a pinch of salt until fully combined. You want this wide and shallow so you can dip the whole rice paper sheet flat.

Step 3 — Dip the Rice Paper: One at a time, dip each rice paper sheet into the egg wash, making sure it's evenly coated on both sides. It should become pliable but not soggy — about 10–15 seconds. Let any excess egg drip off, then lay flat on a lightly oiled surface (a cutting board works great).

Step 4 — Build the Filling: Divide the scrambled eggs evenly across the lower third of each rice paper sheet, spreading them into a horizontal line. Leave a small border at the edges.

Step 5 — Add the Bacon and Cheese: Top the eggs with the chopped bacon, then layer the shredded mozzarella on top. The cheese goes on last so it melts into the bacon as it bakes.

Step 6 — Shape into Bagels: Roll each sheet tightly from the bottom into a compact log, then bring the two ends together and tuck one end into the other to form a ring/bagel shape. Press gently to seal — the egg wash helps the rice paper stick to itself.

Step 7 — Prep for Baking: Place the shaped bagels on a parchment-lined baking sheet. Brush the tops generously with any remaining egg wash, then sprinkle heavily with everything bagel seasoning.

Step 8 — Bake or Air Fry: Air fryer: 400°F (200°C) for 12–15 minutes until deeply golden and crisp. No preheating needed, but check at 10 minutes as models vary. Oven: 400°F (200°C) for 12–15 minutes. Use convection/fan mode if available — it gives a much better crisp. Flip halfway through for even browning. Let them cool for 2 minutes before cutting — the cheese needs a moment to set!