1 (3 oz.) pkg. cream cheese, softened
1/2 c. softened butter
1 c. all-purpose flour

Combine cream cheese and butter; mix well. Stir in flour. Mix well. Chill. Shape into 36 balls. Place each ball into individual well of 1 3/4-inch muffin tins.

Filling:

1 lb. crumbled Swiss cheese
1 egg, beaten
dash of salt
7 pieces crumbled cooked bacon
1 (5 oz.) can evaporated milk
2 dashes of hot sauce

Spoon 2 teaspoons of Swiss cheese in tart shell. Combine egg, milk, salt and hot sauce together. Mix well. Spoon 1/2 teaspoon into tart shells. Sprinkle bacon on top.

Bake at 425°F for 7 minutes. Reduce temperature to 325°F and bake 15 minutes or until set. (This freezes well.)