Heat oven to 350°F. Spray eight muffin cups in 12-cup muffin pan with nonstick cooking spray.

Cut bacon into 1/2-inch pieces. Cook in large skillet over medium-heat until crisp; drain.

Meanwhile, peel four biscuits in half along layers. Place each piece in greased muffin cup, pressing onto bottom and up sides.

Carefully drain all but 1 tablespoon of grease from skillet. Add eggs, cook and stir over medium heat until eggs are set. Add cream cheese and gently stir until melted. Remove from heat; stir in bacon and cheese.

Spoon heaping 2 tablespoons of egg mixture onto each biscuit in muffin pan. Peel remaining four biscuits in half along layers. Place each piece over top of egg mixture, pushing edges down into muffin cups.

Bake at 350°F for 15 to 20 minutes or until golden brown. Cool five minutes before serving.