Bacon souffles

Bacon Soufflés Makes 10 5 slices cooked bacon, crumbled* 8 oz cream cheese, softened 2 eggs 2 Tbsp milk ½ C. shredded swiss cheese 2 teaspoon. dijon mustard 10 oz. (approx) refrigerated flaky, buttery biscuits (or a pkg of ten biscuits) or a crescent round like Pillsbury's. * ⅔ C. diced, cooked ham can be substituted.

Heat oven to 375 degrees. Grease 10 muffin cups. In small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in cheese and dijon mustard. Separate dough into 10 biscuits – placing one in each muffin cup. Press firmly into bottom and up sides, forming a ¼” rim. Fill with ½ of the crumbled bacon and top with the cheese mixture. Bake for 20-25 minutes or until filling is set and biscuits are golden. Sprinkle with remaining bacon, pressing slightly into the filling.