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Bacon Pie Irons

Pie iron breakfast sandwiches with crispy bacon, scrambled eggs, and melted cheddar pressed into golden toasted bread. Built for easy camping: cook over campfire coals until the cheese melts and the outside crisps.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Bacon Pie Irons
  • 8 bread Sliced for sandwich-size pieces.
  • 8 bacon Use cooked bacon slices.
  • 4 eggs Scramble before layering.
  • 4 cheddar cheese Use slices to melt between bread.
  • 1 tbsp butter For buttering the bread sides.
  • 0.25 tsp salt To taste; season the filling.
  • 0.25 tsp pepper To taste; season the filling.

Equipment

  • 1 cast iron skillet

Method
 

Build the pie iron sandwiches
  1. Butter one side of each bread slice so the outside toasts evenly.
  2. Place one slice, butter-side down, in the pie iron.
  3. Layer the pie iron with scrambled eggs, then crispy bacon, then cheddar cheese for melty filling.
  4. Season with salt and pepper to taste over the layered filling.
  5. Top with the second bread slice, butter-side up, then close the pie iron.
Toast over campfire coals
  1. Cook the closed sandwiches over campfire coals for 3-4 minutes per side until golden and the cheese melts.
  2. Carefully remove the sandwiches from the pie iron and serve hot.

Notes

Pro tip: let the pie iron preheat briefly over the coals before pressing in the sandwiches so the bread crisps faster. Refrigerate leftovers in an airtight container up to 2 days; reheat in a pan or on the pie iron until warmed through. Freezing is not recommended because bread texture can soften after thawing. For a lighter option, use turkey bacon and reduced-fat cheddar while keeping the same cooking time.