2/3 cup shredded cheese
1/3 cup finely chopped ham or bacon
1/4 cup finely chopped green onions
1/4 diced tomatoes
2 T milk
1 pkg. (12 oz.; 10 biscuits) refrigerated buttermilk biscuits
1. HEAT oven to 350°F. COMBINE cheese, ham and veggies in small bowl; mix well. BEAT eggs, milk, salt and pepper in medium bowl until blended.
2. SEPARATE biscuits; press or roll each into a 5-inch round on lightly floured surface. PLACE 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. PRESS biscuits firmly against bottom and sides of cups and form rim at top.
3. SPOON 2 Tbsp. cheese mixture into each cup. POUR IN egg mixture, dividing evenly.
4. BAKE in center of 350°F oven until filling is set and biscuits are deep golden brown, 20 to 25 minutes. REMOVE from pan; serve warm.