Tuesday, August 17, 2010

Egg and Cheese Pudgy Pie

There was no doubt that eggs were going to be our camping adventure breakfast. I decided to try Egg Beaters instead of real eggs because I was worried about the eggs breaking in transit or during our canoeing adventure. I mean what if we tipped? The eggs would be ruined and what a shame that would be! Thankfully we didn't tip, but regardless the Egg Beaters were a good choice. I went with the Southwestern Flavor so it tasted like peppers and onion. I used croissants as the bread and loved how buttery and toasty they turned out. Too bad I can't use the pie iron at home or I would probably make this breakfast sandwich all the time!
Egg and Cheese Pudgy Pie

1 roll of croissants
1/2 carton of egg beaters.
Shredded cheese
Scramble egg beaters in a skillet and set aside. Grease pie iron with cooking spray and spread croissants down. 
Spoon eggs on the croissants, then add in your favorite ingredients -  we used mushrooms. Sprinkle cheese on top. 
Close iron and cook for 3 minutes on each side. Allow to cool before diving in!


  1. I'm so jealous of the pie iron. It is adorable!

  2. Gasp! I have never even seen or heard of a pie iron before, but I definitely am loving the concept! This actually makes me want to go camping now.

  3. I'm no expert on make-shift double boilers, but as long as you have a sort-of seal to keep the heat under the small pot it should work. I bet google will have better advice than me.



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