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Bacon Pie Irons

Bacon pie irons are a campfire-ready bacon sandwich made with scrambled eggs and cheddar melted between toasted bread. The pie iron cooks each side until golden, giving you crispy edges with stretchy, melty cheese.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Bacon pie iron sandwich filling and assembly
  • 8 bread
  • 8 bacon, cooked
  • 4 eggs, scrambled
  • 4 cheddar cheese
  • 1 Butter for bread
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

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 with scrambled eggs, bacon, and cheddar cheese.
  4. Season with salt and pepper to taste.
  5. 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 golden and the cheese melts.
Serve
  1. Remove from the pie iron and serve hot.

Notes

For the cleanest melt and crispest edges, keep the pie iron closed firmly and use steady, medium campfire coals rather than open flame. Store leftovers in the fridge up to 2 days; reheat in a pan or pie iron until warmed through (cheese will re-melt). Freezing isn’t recommended because bread texture can soften. For a lighter option, use turkey bacon and reduced-fat cheddar.