Go Back

Bacon Pie Irons

Pie iron breakfast sandwiches with crispy bacon, scrambled eggs, and melted cheddar pressed between buttered bread. Cook over campfire coals until golden on both sides with cheese stretching when the pie iron opens.
Print Recipe Pin Recipe
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
  

Sandwich
  • 8 bread Use slices sized to fit your pie iron.
  • 8 bacon Cooked until crisp before assembling the sandwich.
  • 4 eggs Scrambled.
  • 4 cheddar cheese Slices for easy melting.
  • 0.5 tbsp butter For buttering bread slices (adjust as needed).
  • 0.25 tsp salt To taste.
  • 0.25 tsp 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.
  2. Place one bread slice, butter-side down, in the preheated pie iron.
  3. Layer the sandwich with scrambled eggs, cooked bacon, and cheddar cheese.
  4. Season with salt and pepper, then top with the second bread slice, butter-side up, to seal the filling inside.
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 is fully melted.
Serve
  1. Open the pie iron, remove the sandwich, and serve hot while the cheese is still stretchy.

Notes

Pro tip: Scramble the eggs until just set (not dry) so they stay tender inside the bread. Refrigerate leftovers in a sealed container for up to 2 days; reheat in a skillet until warmed through. Freezing isn’t recommended because the bread texture can soften after thawing. For a lighter option, use turkey bacon and reduced-fat cheddar while keeping the same assembly method.