Bacon and Tomato Cups recipe

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Ingredients

8 slices bacon
1 tomato, chopped
½ onion, chopped
3 ounces shredded Swiss cheese
½ cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Nutrition Info

216.1 calories
carbohydrate: 15 g
cholesterol: 18.2 mg
fat: 15.1 g
fiber: 0.6 g
protein: 5.3 g
saturatedFat: 4.1 g
servingSize: -
sodium: 429.6 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.

  2. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.

  3. Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.

  4. Bake in preheated oven until golden brown, 10 to 12 minutes.

Recipe Yield

30 mini muffins

Recipe Note

Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.

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