Cook bacon until crisp. Drain, crumble and set aside.

Using a mixer set on low, beat until smooth the cream cheese, milk, and eggs. Stir in the Swiss cheese and green onion. Set mixture aside.

Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/2 inch rims. Sprinkle half of the bacon into the bottoms of the cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.

Bake 20-25 minutes until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling.

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