3-4 slices bacon, crisply cooked and finely crumbled
1 package (8 oz) cream cheese, softened
2 tablespoons milk
1/2 cup shredded Swiss cheese
1/4 cup shredded Colby Jack cheese
2 chopped green onions (2 medium), 3 fresh chopped mushrooms, and some leftover chopped roasted potatoes, optional
1 can refrigerated biscuits (10 biscuits)
Heat oven to 375F. Grease 10 muffin cups. In a small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese and green onions (and mushrooms and potatoes, if you choose to add them); 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 bacon in the bottom of the dough -lined muffin cups. Spoon about 2 tablespoons of the cheese mixture over the bacon. I had some extra egg mix, so I filled the other 2 cups without the biscuit cup, and they were good too!
Bake for about 23 minutes or until filling is set and edges of biscuits are golden brown.