1 (8 oz.) pkg. cream cheese, softened
2 tbsp. milk
2 eggs
2 oz. (1/2 c.) Swiss cheese, shredded
2 tbsp. green onions, chopped
1 (10 oz.) can Hungry Jack refrigerated 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 cup; firmly press in bottom and up sides, forming 1/4 inch rim. Place 1/2 of bacon in bottom of cups. Spoons about 2 tablespoons cheese mixture over bacon in cups. Bake for 21 to 26 minutes or until filling is set and edges of biscuits are golden brown. Sprinkle each with remaining bacon pressing lightly. Remove from pan. Makes 10.