Bacon and Tomato Cups

from Margaret Grezlik

Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.  Prep Time: approx. 10 Minutes.  Cook Time: approx. 12 Minutes. Ready in: approx. 30 Minutes. Makes 15 servings.

 8 slices Bacon

 1/2 cup Mayonnaise

 1 Tomato, chopped

 1 teaspoon Dried Basil

 1/2 Onion, chopped

 3 ounces Shredded Swiss Cheese

 1 (16 ounce) can Refrigerated Buttermilk Biscuit Dough

Directions

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, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.

3. Separate biscuits into halves horizontally.  Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.

4. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.