Bacon, Egg, & Cheese Swirls
The breakfast sandwich rebuilt as a pull-apart swirl. Crispy bacon, soft egg, melted cheddar — 15g of protein in one handheld bite.
Written and tested by
Matt McCabe · Recipe developer
Cal
375
Protein
15g
Carbs
23g
Fat
24g
Per serving · 1 swirl
Macros calculated from label data on the actual ingredients I used, cross-checked against USDA FoodData Central. Update the totals if your brands run different from mine.
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Prep
10 minutes
Cook
10 minutes
Total
20 minutes
Method
- 01Prepare your spring roll wrappers. You'll need 2 wrappers for 1 roll. Soak each wrapper in water for 15 seconds, then lay the first on a clean surface. Layer the second so it overlaps the first like a Venn diagram
- 02Across the middle in a line, lay half the eggs, bacon, and cheese. Then roll the wrappers like a sushi roll. The result should be a log.
- 03Now roll the log into a spiral. Top with everything bagel seasoning
- 04Repeat steps 1-3 for the second spiral. If your spiral bursts, you can create a bandaid by soaking a piece of another wrapper to seal.
- 05Airfry at 350 degree for 10 minutes or until the outside is crispy.
Notes from the kitchen
Macros vary heavily by bacon and wrapper brand. Thick-cut bacon ranges from ~30 to ~50 calories per slice; spring roll wrappers can vary from ~25 to ~60 calories each. Recalculate against your specific labels if you want a tight macro number. Food safety: cook until the egg is fully set, the bacon is cooked through, and the outside of the swirl is crispy. Refrigerate within 2 hours, store 3-4 days, reheat to 165°F before eating.
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