Quick Breakfast Egg and Bacon Biscuits

I belong to several cast iron groups. About once a month someone posts a picture of a small 3 inch Lodge pan and jokes about what can you cook in it.

This is one of the ways I use these great pans. Each pan will hold one extra large egg. I usually scramble them for convenience. Begin by preheating your pans in an oven set to 195 degrees. I do mine in a small toaster oven with a convection setting. While the pans are preheating, scramble the eggs. Carefully remove pans from oven and give them a quick shot of cooking spray. Divide eggs equally between the pans and return to the oven.

Allow the eggs to bake 10 to 12 minutes, until the centers are firm, and reach a safe temperature of 165 degrees. Remove from oven and allow to cool a few minutes. You should see the eggs start to pull away from the sides of the pan. Carefully remove them from the pans, they should pop right out.

Slice some prebaked biscuits, or English muffins, and add the eggs to the bottoms. We usually have a pack of microwave bacon in the pantry. Microwave 2 strips of bacon for each biscuit and add on top of the eggs. Place the tops on the biscuits and enjoy this quick breakfast.
These can also be prepared the night before, wrapped, then refrigerated.Toss in the microwave for about 30 seconds and they are ready to eat on the run.