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Tomato Bacon Cups Recipe

Tomato Bacon Cups Recipe photo by Taste of Home

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These savory biscuits have a flavorful tomato and bacon filling. “I got the recipe at a friend’s house one Thanksgiving,” Paige English relates from Portland, Oregon. “I’ve made them at special gatherings ever since. They always disappear fast.”

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Tomato Bacon Cups Recipe

Prep: 20 min. Bake: 10 min./batch

Yield: 30 Servings

20 10 30

Ingredients

1 small tomato, finely chopped
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/2 cup real bacon bits
1/2 cup shredded Swiss cheese
1 small onion, finely chopped
1 teaspoon dried basil
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Directions

In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup.
Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

Originally published as Tomato Bacon Cups in Simple & Delicious May/June 2006, p30

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Reviews for Tomato Bacon Cups

Tomato Bacon Cups

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Reviewed on Aug. 25, 2012 by dzcrew03

Everytime I make these for a party they go quick!

Reviewed on Jan. 14, 2012 by hunter6295

Huge hit every time I make them. Easy to make also.

Reviewed on Nov. 22, 2011 by sd20

Actually pretty good!!

Reviewed on Dec. 17, 2010 by mokeira

make them quite often and they are one of my biggest hits...takes 8-10 minutes to cook..gone in about 3 minutes!!!

Reviewed on Mar. 04, 2010 by DSachse

A friend made these for a shower at my home. They were delicious! We all thought she spent hours preparing them. When she told us how simple they were, we wouldn't let her leave without a promise of the recipe. They disappeared quickly. This will be my standard when I am asked to bring an appetizer to the next party.

Reviewed on Dec. 24, 2009 by Just a pinch

This is a very good recipe. I have experimented with it and now I use crescent roll dough for the base. It seems to be simpler to make that way. I follow the rest of the recipe exactly and they always turn out.

Reviewed on Mar. 30, 2009 by valanddansmith

These are soooooo good!!! I used the 16.5 oz. can of biscuits and split them in half and used regular sized muffin cups. I ended up with an extra biscuit or two so I just split them up evenly among the cups. Everyone loved them!! Yummy and so easy!!