Preheat oven to 350°F (175°C) and bake the biscuits for 12-15 minutes until golden brown. Cool slightly and slice in half.

Combine mayonnaise, sun-dried tomatoes, garlic, and lemon juice in a food processor. Blend until smooth and creamy.

Whisk together eggs, milk, salt, and pepper in a bowl. Cook in a non-stick skillet over medium-low heat, stirring gently for about 5-7 minutes. Fold in cheese just before the eggs are done.

Spread aioli on the bottom half of each biscuit, add bacon strips, a scoop of eggs, and any greens, then place the top half on and press gently.