Bacon, Egg, and Cheese Rice Paper Breakfast Dumplings

Ingredients

• 112 sheet rice paper sheets(120g)
• 23 egg eggs (for dipping)(150g)
• 35 egg eggs (for filling)(250g)
• 46 strip crispy bacon or turkey bacon(120g)
• 51 cup shredded mozzarella(112g)
• 60.5 teaspoon salt(3g)
• 70.25 teaspoon black pepper(1g)
• 82 second spray olive oil spray(2g)

Instructions

1. 1Preheat oven to 375°F (190°C) and lightly grease a 6-cup deep muffin tin.
2. 2Whisk together 5 large eggs, 1 cup shredded mozzarella, diced bacon, salt, and black pepper in a bowl. Set aside.
3. 3In a separate wide shallow bowl, whisk 3 large eggs to make an egg wash.
4. 4Dip 2 rice paper sheets fully into the whisked eggs, let excess drip off, and press them into a muffin cavity, one after the other, letting edges hang over. Repeat with all 12 sheets to fill 6 muffin cups.
5. 5Stir the egg mixture and pour about 1/2 cup filling into each lined cup, stopping just below the top.
6. 6Fold the rice paper edges inward and twist gently to seal each dumpling. Lightly spritz tops with olive oil spray.
7. 7Bake at 375°F (190°C) for 22 to 28 minutes, until tops are golden, egg is fully set, and bottoms are firm.
8. 8Let cool for 5 minutes before removing from the tin so they firm up properly.