Tomato Bacon Cups Recipe
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.â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 30
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 cup mayonnaise
- 1 teaspoon dried basil
- 1 small onion finely chopped
- 1/2 cup real bacon bits
- 1/2 cup shredded swiss cheese
- 1 small tomato finely chopped
- 1 tube (12 ounces) refrigerated buttermilk biscuits separated into 10 biscuits
- Carbohydrate 0.528584000287419 g
- Cholesterol 7.64266666785016 mg
- Fat 3.43306200111248 g
- Fiber 0.013450000062986 g
- Protein 2.05117300002029 g
- Saturated Fat 1.0873913335024 g
- Serving Size 1 1 serving (10g)
- Sodium 126.757266693616 mg
- Sugar 0.515134000224433 g
- Trans Fat 1.32652176761008 g
- Calories 42 calories
Directions 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. Spoon tomato mixture into cups. Bake at 450degrees 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 Print Add to Recipe Box Email a Friend
