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BACON QUICHE BISCUITS CUPS 
8 oz. pkg. cream cheese, softened
2 tbsp. milk
2 eggs
2 oz. (1/2 c.) shredded Swiss cheese
2 tbsp. chopped green onions
10 oz. can Hungry Jack refrigerated flaky biscuits
5 slices bacon, crisply cooked, finely crumbled

Heat oven to 375 degrees. Grease 10 muffin cups. In small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese and green onions; set aside. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4 inch rim. Place half of bacon in bottom of dough lined muffin cups. Spoon about 2 tablespoonfuls cheese mixture over bacon in cups.

Bake at 375 degrees for 21 to 26 minutes or until filling is set and edges of biscuits are golden brown. Sprinkle each with the remaining bacon; lightly press into filling. Remove from pan. 10 servings.

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