Total Time
1hr 1min
Prep 35 mins
Cook 26 mins

These little cups are wonderful! However, I veered slightly from the original recipe. I added some horseradish and used onion/chives cream cheese. They make nice appetizers! It was originally the recipe of Doris Geist, from Bethlehem, Pa. Bake-Off 34 in Phoenix, 1990. I have some nerve changing a Bake-Off recipe don't I? It came about because I bought the wrong type of cheese and then decided to add a little kick to it!

Ingredients Nutrition

  • 5 slices bacon or 5 slices turkey bacon, crispy
  • 1 (8 ounce) container cream cheese with chives and onions
  • 14 teaspoon horseradish cream (from jar)
  • 2 tablespoons milk
  • 2 eggs
  • 2 ounces shredded swiss cheese
  • 2 tablespoons chopped green onions (white and green parts)
  • 1 (12 ounce) canpillsbury golden layers refrigerated biscuits
  • nonstick cooking spray


  1. Heat oven to 375°F.
  2. Spray 10 muffin cups with nonstick cooking spray.
  3. In medium skillet cook bacon until crispy.
  4. Drain on paper towels.
  5. Crumble bacon, set aside.
  6. Meanwhile, beat onion/chive cream cheese in small bowl until smooth.
  7. Gradually add milk and horseradish, beating at low speed until smooth.
  8. Stir in Swiss cheese and onions. Set aside.
  9. Separate dough into 10 biscuits.
  10. Press or roll each to form 5-inch round.
  11. Place 1 biscuit round in each sprayed muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim.
  12. Place half the bacon in bottom of dough-lined muffin cups.
  13. Spoon cheese mixture evenly into cups.
  14. Bake for 21-25 minutes or until filling is set and edges of biscuit cups are golden brown.
  15. Sprinkle each with remaining bacon; lightly press into filling.
  16. Remove cups from pan.
  17. Serve hot or at room temperature.
  18. Enjoy!