2Cook bacon until crisp, remove from pan onto paper towels to drain.
3In oil saute mushrooms until desired consistency.
4Add green onions and saute for approx. 1 minute. Remove from pan.
5Drain most of bacon grease out, leaving approx. 1 tablespoon to scramble eggs in. Scramble eggs until almost done, should be firm but not fully cooked.
6Fold scallions and mushrooms into egg. Remove from heat and let cool.
7Open biscuits but do not seperate, just enough to create a pocket. Drop mixture by spoonfuls. Top with shredded cheese. Close pocket if desired (if you stuff it you don't have to pinch it but it looks better).
8Bake as directed on biscuit package you may have to adjust the time so keep an eye on it.
9Remove and cool or eat immediately. These can be made in advance and frozen. Put in toaster oven when you want to eat them.