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Tomato Bacon Cups

Total Time

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

Makes

2-1/2 dozen

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.”
Tomato Bacon Cups Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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.

Nutrition Facts

1 appetizer: 73 calories, 5g fat (1g saturated fat), 2mg cholesterol, 161mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 2g protein.

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Reviews

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Average Rating:
  • xxcskier
    Jun 1, 2019

    These disappear every time I make them. So easy and delicious. The only change I make is putting the filling in the little mini phyllo shells.

  • Cruiser65
    Dec 28, 2015

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

  • norena70
    Jan 1, 2014

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

  • HoMiPa
    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
    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
    Oct 13, 2013

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

  • 311z3tx2
    Sep 25, 2013

    Very tastey!

  • dardar2002
    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
    Sep 12, 2013

    Delicious! Make plenty...they go fast!

  • claylady01
    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.