1 (12-ounce) can refrigerated buttermilk biscuits (12 biscuits)
8 bacon slices, cooked and crumbled, divided
What to Do
Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray.
In a large bowl with an electric mixer on medium speed, beat cream cheese, milk, and egg, until blended. Stir in Swiss cheese and scallion; set aside.
Separate biscuits into 12 portions. Pat each portion into a 3 1/2-inch circle, and press on bottom and up sides of prepared muffin cups. Sprinkle with half of bacon, and spoon cream cheese mixture on top.
Bake 22 minutes, or until set. Sprinkle with remaining bacon, lightly pressing into filling. Remove immediately from pan, and serve warm.
Mr. Food Test Kitchen Tip!
To reheat any leftovers, wrap biscuit cups in foil, and bake at 350 degrees for 10 minutes, or until warm. (But we bet you won’t have any extras!)