Bacon Quiche Biscuit Cups

I had a can of refrigerated biscuits that was quickly approaching its expiration date, so I went in search of a recipe that included them. After perusing Pillsbury’s recipes, I found one where I happened to have all ingredients on hand. These Bacon Quiche Biscuit Cups ended up being even better than I had imagined! This recipe has been added to our “rotation of favorites”.

Ingredients-
-5 slices bacon(I keep real crumbled bacon on hand, so I used that)
-1 package (8 oz) cream cheese, softened
-2 tablespoons milk
-2 LAND O LAKES® Eggs(LOL, I used walmart eggs..)
-1/2 cup shredded Swiss cheese (2 oz)(I used cheddar)
-2 tablespoons chopped green onions (2 medium)
-1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits

Directions-
1- Heat oven to 375°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray. In 8-inch skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.

2- Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.

3- Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.

4- Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown(I left in 21 minutes and wish I would have taken them out a little sooner-be sure to check around 18 minutes). Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.