Tomato Bacon Cups Recipe
Tomato Bacon Cups Recipe photo by Taste of Home
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Tomato Bacon Cups Recipe

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4.5 18 28
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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.”
Recommended: Our Best Bacon Recipes
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 30 servings


  • 1 small tomato, finely chopped
  • 1/2 cup mayonnaise
  • 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


  1. 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.
  2. 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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Cruiser65 User ID: 7205061 240419
Reviewed Dec. 28, 2015

"Ever since the first time I made these, my family insists we have them every Christmas Eve. Delicious!!!"

norena70 User ID: 5192480 87991
Reviewed Jan. 1, 2014

"I made these for our New Years Party and they flew off the plate! Delicious!!"

HoMiPa User ID: 6718919 87990
Reviewed Nov. 29, 2013

"These were good, and certainly easy enough to make. I used the four-pack of Great Value brand biscuits, which are smaller. So I cut each biscuit in half for each muffin. Recipe ended up making 60 mini muffin size - more than I expected. Next time, I will spray the mini-muffin pan - the first batch were very hard to get out, due to the mayo running over and going between the pan and dough, and then sort of burning them together, despite it being a non-stick pan. Once I got them out, the biscuits themselves weren't actually burnt. The 2nd and 3rd batch were fine because by then the biscuits had released enough of the oil contained in them to grease the pan. These were good, but no matter what brand of canned biscuit you use, they ALL have that weird aftertaste. Using canned biscuits is a quick and easy way to make them, but I think in the future if I am making them to take somewhere (which is what I did yesterday), I will make my own buttermilk biscuit dough from scratch - not like it takes that long to mix the dough - rolling won't be necessary, just pinch off a piece and flatten by hand to put into muffin cup."

queen90018 User ID: 7206867 139598
Reviewed Nov. 26, 2013

"My family loved these, when I blinked they were gone. Next time I will make more than 2 dozen."

No_Time_To_Cook User ID: 6334849 63845
Reviewed Oct. 13, 2013

"They were very good... will make again. Used crescent roll mix instead of buttermilk biscuits."

311z3tx2 User ID: 3248800 142116
Reviewed Sep. 25, 2013

"Very tastey!"

dardar2002 User ID: 3749507 70330
Reviewed Sep. 12, 2013

"Having a small lunch with some women friends tomorrow, this looks like the a perfect thing to try. Have an abundance of grape tomatoes from my garden , need a few more recipes for use. Any ideas will be welcome."

Grammysmiles User ID: 7355084 142115
Reviewed Sep. 12, 2013

"Delicious! Make plenty...they go fast!"

claylady01 User ID: 7293258 159064
Reviewed Sep. 11, 2013

"I will change the tomato for red bell pepper as I don't like cooked tomatoes and may change the meat also."

mvollmer User ID: 6751034 159062
Reviewed Sep. 11, 2013

"Love this! Made tomato pies with my abundance of tomatoes this summer and this is a great bite sized equivalent that I must try. Will be a great pick up for a wine tasting. Thanks for much for sharing this!"

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