Bacon and Tomato Cups

Bacon and Tomato Cups

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"Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside."

Ingredients

42 m {{adjustedServings}} servings 216 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
  2. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
  3. Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
  4. Bake in preheated oven until golden brown, 10 to 12 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

770
  1. 990 Ratings

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For those of you who thought the biscuit dough was a little too heavy, the second time I made these I used the mini frozen phyllo dough cups and they were trememdous. I also cut way back on the ...

Took these treasures to the in-laws' family reunion this past weekend, and they were a HUGE hit!! Tripled the recipe since it was such a large crowd to feed, and they were devoured! Read all o...

i didn't want to get a new type of pan to make this recipe... so, i used this filling in the pillsbury crescents. i just put a tablespoon at the base of the triangle & rolled it up. yummy!