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Bacon-Cheese Cups

Yield Makes 10 servings
Fill the two unused cups with water to keep bottoms from burning.


  • 2 (3-ounce) packages cream cheese, softened
  • 1 large egg
  • 2 tablespoons milk
  • 1/2 cup (2 ounces) shredded Swiss cheese
  • 1 green onion, chopped
  • 1 (10-ounce) package refrigerated flaky biscuits
  • 5 bacon slices, cooked, crumbled, and divided

How to Make It

  1. Beat first 3 ingredients at medium speed with an electric mixer until combined. Stir in shredded Swiss cheese and chopped green onion.

  2. Separate biscuits, and pat into 5-inch circles. Press circles into greased 3 1/2-inch muffin cups, leaving a 1/4-inch border at top of each cup. Sprinkle evenly with half of bacon; top with 2 tablespoons cream cheese mixture.

  3. Bake at 375° for 22 minutes or until set. Remove from oven, and sprinkle with remaining bacon, gently pressing into filling.