Tomato Bacon Cups Recipe
- 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.
1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Tomato Bacon Cups
"Ever since the first time I made these, my family insists we have them every Christmas Eve. Delicious!!!"
"I made these for our New Years Party and they flew off the plate! Delicious!!"
"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."
"My family loved these, when I blinked they were gone. Next time I will make more than 2 dozen."
"They were very good... will make again. Used crescent roll mix instead of buttermilk biscuits."
"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."
"Delicious! Make plenty...they go fast!"
"I will change the tomato for red bell pepper as I don't like cooked tomatoes and may change the meat also."
"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!"
"We have been making these for years and they are a hit each time we take them somewhere. They are easy and soooo good."
"Everytime I make these for a party they go quick!"
"Huge hit every time I make them. Easy to make also."
"Actually pretty good!!"
"make them quite often and they are one of my biggest hits...takes 8-10 minutes to cook..gone in about 3 minutes!!!"
"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."
"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."
"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!!"