Bacon and Tomato Cups

  • 25 mins
  • 7 ingredients


  • 8 slices bacon
  • 1 tomato, chopped
  • 1/2 onion chopped
  • 3 ozs shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1 tsp dried basil
  • 1 16 oz can refrigerated buttermilk biscuit dough.
This recipe combines ripe tomatoes with shredded Swiss cheese and bacon.


  • Preheat oven to 375 degrees and lightly grease a mini muffin pan.
  • In a saute pan over medium heat cook the bacon until evenly browned.
  • Drain on paper towels.
  • Crumble the bacon int a medium mixing bowl, and mix with tomato, onion Swiss cheese, mayonnaise and basil.
  • Separate the biscuits into halves horizontally.
  • Place each half into cups of the prepared mini  muffin pan.
  • Fill each biscuit half with the bacon mixture.
  • Bake for 10 to12 minutes or until golden brown.

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