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Scramble: Cook 4 eggs over medium-low heat until soft and fluffy, just set but still creamy. Set aside.
Whisk: In a shallow plate, whisk the remaining 2 eggs to create the egg wash.
Coat: Dip each rice paper sheet into the egg wash until evenly coated and pliable, then lay flat on a lightly oiled surface.
Build: Divide the scrambled eggs across each paper sheet.
Continue the build: Add the chopped bacon.
Finish the build: Top the egg and bacon with shredded cheese.
Shape: Roll each sheet tightly into a log, then form into a bagel shape by tucking one end into the other to seal.
Brush: Place the bagels on a parchment-lined baking sheet, brush the tops with any remaining egg wash, and sprinkle generously with everything bagel seasoning.
Bake or Air Fry: Cook at 400°F for 12–15 minutes, until golden and crisp. If baking in the oven, use convection if available for best results.