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Bacon Pie Irons

Pie iron breakfast sandwiches with crispy bacon, scrambled eggs, and melted cheddar pressed into toasted bread. Cook over campfire coals until golden with stretchy cheese between crisp layers.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 8 bread Slices
Bacon
  • 8 bacon Cooked slices
Eggs
  • 4 eggs Scrambled
Cheddar cheese
  • 4 cheddar cheese Slices
Butter
  • 1 butter For bread
Salt and pepper
  • 0.5 tsp salt and pepper To taste (use both)

Equipment

  • 1 cast iron skillet

Method
 

Assemble the pie iron sandwiches
  1. Butter one side of each bread slice so the bread toasts and seals in the fillings.
  2. Place one slice butter-side down in the pie iron to form the base layer.
  3. Layer scrambled eggs, cooked bacon, and cheddar cheese inside the pie iron over the bread.
  4. Season with salt and pepper to taste, then top with the second bread slice butter-side up.
Cook over campfire coals
  1. Close the pie iron and cook over campfire coals for 3-4 minutes per side until both sides turn golden and the cheese melts.
  2. Carefully open the pie iron, remove the sandwich, and serve hot.

Notes

Pro tip: Keep the coals steady rather than flaming so the bread toasts evenly while the cheese melts. Store leftovers in the refrigerator up to 2 days; reheat in a skillet or pie iron until hot. Freezing isn’t recommended because bread texture can soften. For a lighter option, use turkey bacon and reduced-fat cheddar.