Unwrap biscuit dough and use your fingers to press each biscuit flat. Turn a 12 count muffin tin upside down, and place each biscuits over each cup (do not grease the cups, or the biscuits will slide off). Bake for 10 minutes, or until golden brown. Let cool slightly before removing from muffin tin, then set aside.
Meanwhile whisk together the eggs, milk and salt and pepper. Lightly coat a large pan with cooking spray and scramble the eggs. Once scrambled, add the cheese, bacon, California Avocado, tomato and green onions, then gently fold them into the eggs*.
Divide the mixture among the bread bowls, and enjoy with the optional toppings!
*If you want to make these for a grab-and-go breakfast throughout the week, leave out the avocado and tomato, and once cool, wrap tightly in plastic wrap, then store in fridge. Reheat in microwave for just 30 seconds, then top with avocado, tomato and any additional toppings you desire.