Preheat your oven to 400 degrees. Grab a large muffin tin with 6 holes. Spray with cooking spray and set aside.
In a large skillet cook your chopped bacon until crisp. Drain on paper towel. Set aside.
In a small bowl combine milk and eggs with a whisk. Set aside.
In the meantime grab your rolling pin and separate your biscuits into piles of 2 biscuits each. You will be making 5 muffins with this recipe. Roll each pile of 2 biscuits until they are totally flat and about ¼ inch thick. Place inside each hole in your prepared muffin pan. Press dough into the sides and bottom of each hole. Let dough hang over the top edge of each hole if there is extra.
Place a pinch of cheese at the bottom of each hole on top of your dough. Place a pinch of bacon on top of your cheese.
Next pour or scoop your egg mixture on top of each pile of bacon and cheese. Only fill your muffins up to between ⅔ and ¾ of the way up the side of the muffin hole or you will have a big mess to clean up! As the dough bakes it rises and the egg expands as it cooks. Everything will over flow if you are not careful.
Sprinkle your green onions, extra bacon and cheese, if desired, on top of each muffin. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Use a knife to loosen each muffin from the tin and serve immediately. Enjoy!