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Bacon Pie Irons

Bacon pie irons are a campfire breakfast sandwich made with crispy bacon, scrambled eggs, and melty cheddar pressed between toasted bread in a pie iron. Cook it over coals until both sides are golden for a quick, cheesy bacon and egg sandwich.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

Bacon pie irons
  • 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 so the outside browns evenly when pressed in the pie iron.
  2. Place one slice butter-side down in the pie iron.
  3. Layer the filling: add scrambled eggs, then cooked bacon, then cheddar cheese.
  4. Season with salt and pepper to taste, then top with the second bread slice butter-side up.
Campfire cook
  1. Close the pie iron and cook over campfire coals for 3-4 minutes per side, until golden and the cheese melts.
Serve
  1. Carefully remove the sandwiches from the pie iron and serve hot.

Notes

For the cleanest melt and best browning, keep heat to a steady layer of campfire coals (not open flames) and cook 3-4 minutes per side without lifting the lid early. Refrigerate leftovers in a sealed container up to 2 days; reheat in a skillet until warmed through. Freezing isn’t recommended because the bread-to-cheese texture softens after thawing. For a lower-sodium option, use reduced-sodium cheddar and lightly season.