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Bacon Pie Irons

Pie iron breakfast sandwiches with crispy bacon, scrambled eggs, and cheddar cheese melted between toasted bread. Cook over campfire coals until golden and melty for an easy camping breakfast you can assemble fast.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Bacon Pie Irons
  • 8 bread Use bread slices for sandwich build.
  • 8 bacon Cooked bacon slices (store-bought or pan-cooked).
  • 4 eggs Scrambled before assembling.
  • 4 cheddar cheese Sliced or portioned to melt between bread.
  • 1 butter For buttering bread sides.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 pie iron

Method
 

Prep and assemble the pie iron sandwiches
  1. Butter one side of each bread slice.
  2. Place one slice, butter-side down, in the pie iron.
  3. Layer the pie iron with scrambled eggs, bacon, and cheddar cheese.
  4. Season with salt and pepper to taste, then top with the second bread slice, butter-side up.
  5. Close the pie iron and set it over campfire coals for 3-4 minutes per side, until the outside is golden and the cheese melts.
Serve
  1. Remove the sandwiches from the pie iron and serve hot.

Notes

Pro tip: scramble the eggs slightly underdone so they finish cooking inside the pie iron without drying out. Refrigerate leftovers up to 2 days; reheat in a skillet or toaster oven until hot and re-toasted. Freezing isn’t recommended because the bread can lose texture after thawing. For a lighter option, use turkey bacon and reduced-fat cheddar.