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Bacon Pie Irons

Pie iron breakfast sandwiches with crispy bacon, scrambled eggs, and melted cheddar layered inside buttery toast. Cook over campfire coals until golden and cheese stretches, making an easy camping bacon 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: 690
Ingredients Equipment Method Notes

Ingredients
  

Bacon Pie Irons
  • 8 bread Use sandwich-style slices.
  • 8 bacon Cooked slices.
  • 4 eggs Scrambled before assembling.
  • 4 cheddar cheese Sliced so it melts evenly.
  • 1 butter For buttering the bread slices.
  • 0.5 tsp salt To taste, for seasoning eggs and the sandwich.
  • 0.5 tsp pepper To taste, for seasoning eggs and the sandwich.

Equipment

  • 1 pie iron

Method
 

Prep the sandwiches
  1. Butter one side of each bread slice so the crust browns evenly in the pie iron.
  2. Place one slice, butter-side down, into the preheated pie iron to form the bottom layer.
Layer and season
  1. Layer the bottom bread with scrambled eggs, then add cooked bacon on top.
  2. Add cheddar cheese across the layers so it melts and helps bind the sandwich.
  3. Season with salt and pepper to taste for even flavor in every bite.
  4. Top with a second bread slice, butter-side up, to seal the filling between toasted bread.
Cook over campfire coals
  1. Close the pie iron and cook over campfire coals for 3-4 minutes per side until the outside is golden and the cheese melts.
Serve
  1. Open the pie iron and serve the sandwiches hot for the best cheesy stretch and crunch.

Notes

Pro tip: keep the pie iron closed and resist flipping early—browning + melt both happen fastest with steady heat from campfire coals. Store leftovers in the fridge up to 2 days and reheat in a skillet or on the pie iron until warmed through; freezing is not recommended because the bread texture softens.