Bacon And Tomato Cups

Oct 31, 2009
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  • 8 slices bacon
  • 1 tomato, chopped
  • 1/2 onion, chopped
  • 3 ounces shredded cheese
  • 1/2 cup mayonnaise
  • 1 teaspoon dried basil
  • 16 ounce refrigerated buttermilk biscuit dough


  1. Preheat oven to 375F. Lightly grease a mini muffin pan.
  2. In a skillet over medium heat, cook bacon until evenly brown.
  3. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, cheese, mayonnaise and basil. Separate biscuits into halves horizontally.
  4. Place each half into cups of the prepared mini muffin pan.
  5. Fill each biscuit half with the bacon mixture.
  6. Bake for 10 minutes in the preheated oven, or until golden brown.

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