Tuesday, March 9, 2010

bacon & cheese breakfast cups

6 ounces cream cheese, softened
1 egg
2 tablespoons milk
1/2 cup (2 ounces) shredded Swiss cheese
(I've also used cheddar, but Swiss is my favorite)
1 green onion, chopped
10 refrigerated biscuits
5-10 slices of bacon, cooked and crumbled
Preheat oven to 375 degrees.
Beat cream cheese, egg and milk in a medium bowl until blended. Stir in shredded Swiss cheese and chopped green onions.
Separate biscuits. Stretch each biscuit into a 5-inch circle, and press into a greased muffin tin. Sprinkle about 1 teaspoon crumbled bacon into each biscuit shell and top with 2 tablespoons cream cheese mixture. Top with another teaspoon of crumbled bacon. Bake for 22 minutes or until set and nicely browned. Cool for 5 minutes before serving.