8 oz. cream cheese, softened
2 tbsp. milk
2 eggs
2 oz. mozzarella cheese, shredded (1/2 c.)
10 oz. can Hungry Jack biscuits
5 slices bacon, cooked and crumbled

Preheat oven to 375 degrees. Grease 10 muffin cups. In a small bowl beat cream cheese, milk and eggs until smooth. Stir in Swiss cheese. Set aside. Separate biscuits and placed one in each muffin cup. Press down firmly and form a 1/4 inch rim. Place half of bacon in each muffin cup and spoon about 2 tbsp. of liquid mixture on top of bacon. Bake for 21 to 26 minutes or until filling is set and biscuit edges are browned. Sprinkle with remaining bacon, lightly pressing into filling. Remove from pan and serve.