Pie Iron Omelet (with ham and cheese!)

The best part of waking up at the campground is being all snug and warm inside my sleeping bag. The worst part of waking up at the campground is knowing I have to get out of that warm sleeping bag to make some breakfast. Luckily, there is usually coffee involved and after I smell it percolating, I’m ready to start preparing this tasty pie iron omelet. We can make this in a multitude of sizes and with a variety of ingredients. With one of these filling our bellies, we are ready to face the day!

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Who doesn’t love food cooked over a campfire? Actually, we know a lot of people who don’t and we just have to feel sorry for them. Because we love to cook over a campfire, especially in a pie iron. These are sometimes called camp cookers, pudgy pies, or even hobo pies, but we use the term pie iron. Whatever you choose to call it, know that these trusty tools make extremely delicious food cooked over the campfire.

What we love about the Pie Iron Omelet:

• Mix and match ingredients to taste
• Can sneak some veggies in the kid
• Hot breakfast at the campsite

The Ingredients for our Pie Iron Omelet:

• Eggs (can’t make an omelet without cracking some eggs!)
• Salt and pepper (why not?)
• Bell pepper (enjoy some color, mix and match)
• Onions (we love peppers and onions in our omelets)
• Ham (optional but adds some extra protein)
• Shredded cheese (again we use a blend of cheeses)
• Crescent roll dough (makes the omelet a hand pocket)
• Cooking Spray (don’t want those pockets to stick)
• Hot sauce and/or Salsa (optional but we like to spice things up)

The Process:

1. (Optional) Preheat your pie irons over the fire while getting your eggs ready.
2. Crack eggs carefully into a bowl and whisk them. Season them with salt and pepper to taste.
3. In a skillet, over a camping stove if possible, scramble your eggs.
4. In a separate skillet, if available, saute your peppers and onions. It is okay if you can’t saute them in advance. This is just our personal preference.

5. Add your ham, peppers, and onions to the eggs.
6. Open your pie irons and coat both sides with cooking spray.
7. If you are using the sheet of dough, cut it into four equal pieces. If you are using the precut rolls, separate into groups of two rolls.
8. Insert one piece of dough in the bottom of your pie iron. Spread it up the sides of the iron to create a cup.
9. Add half of your egg mixture into your cup, then add half of the cheese. Repeat with other pie iron.

10. Place another square of dough on top and pinch edges together to seal.
11. Carefully close your cooker, making sure to latch it.
12. Place pie irons over the campfire and cook, turning every five minutes or so, until the dough is baked. Check often as they will burn.

Equipment needed:

• Camping Stove: Our favorite is the Coleman Portable Butane Stove with Carrying Case. It is small enough to travel easily and the fuel lasts through multiple meals.
• Bowl and fork: We need a way to whisk our eggs. Alternately you could whisk them at home and bring them in a shaker bottle.
• Pie iron(s): We have a double pie iron from Rome, a double from Field & Stream, two singles from Field & Stream, and two single Coghlan’s Camp Cookers. Pie irons also come in circles and waffle versions. We recommend a square or rectangle for this recipe. The Field & Stream are no longer available but Rome makes a nice square as well.
• Cutting boards and knives: You will want to have a clean surface to manipulate your dough prior to placing it in the pie irons.
• Heat resistant gloves: If you are going to be working around a fire, at some point you will probably get burned. These gloves can help prevent that.

Additional Recipes to Enjoy:

• Pie Iron Breakfast Sandwich
• Pie Iron Egg in a Nest
• Cream Cheese French Toast in a Pie Iron