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Bacon Pie Irons

Bacon pie irons are an easy campfire breakfast sandwich with crispy bacon, scrambled eggs, and melted cheddar pressed between toasted bread. Cook in pie iron over coals until golden, with cheese stretching as you open it.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

sandwich
  • 8 bread
  • 8 bacon, cooked
  • 4 eggs, scrambled
  • 4 cheddar cheese
  • 1 butter
  • 0.25 tsp salt
  • 0.25 tsp pepper

Equipment

  • 1 pie iron

Method
 

Prep the pie iron sandwiches
  1. Butter one side of each bread slice to help the outside turn golden and crisp.
  2. Place one slice, butter-side down, in the pie iron and press lightly so it sits flat.
  3. Layer scrambled eggs, cooked bacon, and cheddar cheese inside the bread for even filling in every sandwich.
  4. Season the filling with salt and pepper, then top with the second bread slice, butter-side up, to seal in the melt.
Cook over campfire coals
  1. Close the pie iron and cook over campfire coals for 3-4 minutes per side until the bread is golden and the cheese melts.
  2. Open the pie iron, carefully lift the sandwich out, and serve hot while the cheese is still stretchy.

Notes

Pro tip: scrape any excess butter from the bread edges so the pie iron doesn’t smoke as much over the coals. Store leftovers in the fridge up to 2 days; reheat in a pan until warmed through (freezing not recommended because bread can turn soft after thawing). For a lower-sodium swap, choose reduced-sodium bacon and use lightly salted eggs.