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Bacon Pie Irons

Pie iron breakfast bacon sandwiches with crispy bacon, scrambled eggs, and cheddar that melts between buttery toasted bread. Cook it over campfire coals until golden on both sides, with an easy flip and stretchy cheese pull.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Bacon Pie Irons
  • 8 bread Slice thickness should fit your pie iron with room to close.
  • 8 bacon, cooked Use cooked bacon so it crisps while the sandwich toasts.
  • 4 eggs, scrambled Scramble before assembly for faster, even cooking.
  • 4 cheddar cheese Break or slice so it melts evenly between layers.
  • 0.5 tbsp Butter Use enough to coat the bread for golden browning.
  • 0.25 tsp Salt Adjust to taste.
  • 0.25 tsp pepper Adjust 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 on the pie iron.
  2. Place one bread slice, butter-side down, in the pie iron.
  3. Layer scrambled eggs over the bread, then add the cooked bacon.
  4. Add cheddar cheese on top of the bacon so it melts into the filling.
  5. Season with salt and pepper to taste.
  6. Top with the second bread slice, butter-side up, then close the pie iron.
Cook until golden
  1. Cook the closed sandwich over campfire coals for 3-4 minutes per side, until golden and the cheese melts.
  2. Open the pie iron and remove the sandwich carefully when the bread is toasted and the cheese is fully melted.
  3. Serve hot immediately for the best cheese stretch and crisp edges.

Notes

For clean flips, let the sandwich set for a minute after closing so the layers stay in place. Store leftovers in the fridge up to 2 days; reheat in a skillet or pie iron to re-crisp the bread. Freezing is not recommended because the bread can soften and the eggs may lose texture. For a lighter option, swap the bacon for turkey bacon and use reduced-fat cheddar (you’ll still get a melty center).