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Bacon Pie Irons

Pie iron breakfast sandwiches with crispy bacon, scrambled eggs, and cheddar melted between buttery toasted bread. Cook over campfire coals until golden, with melty cheese stretching at first open.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Bacon Pie Irons
  • 8 bread
  • 8 bacon, cooked
  • 4 eggs, scrambled
  • 4 cheddar cheese
  • butter for bread
  • salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Assemble the sandwiches
  1. Butter one side of each bread slice.
  2. Place one slice butter-side down in a pie iron.
  3. Layer with scrambled eggs, bacon, and cheddar cheese.
  4. Season the filling with salt and pepper to taste.
  5. Top with the second bread slice, butter-side up, then close the pie iron.
Cook over campfire coals
  1. Cook over campfire coals for 3-4 minutes per side, until golden and the cheese melts, flipping halfway through.
  2. Open the pie iron and remove the sandwich, then serve hot.

Notes

For the crispest edges, preheat the pie iron over the coals for 1-2 minutes before loading. Store leftovers in the refrigerator up to 3 days; rewarm in a skillet until hot and crisp. Freezing is not recommended because bread can lose texture. If you want a lighter option, use turkey bacon and reduced-fat cheddar while keeping the same cook times.