Monday, December 31, 2007

Bacon and Tomato Cups

This looks good!!! I had everything but the buttermilk biscuits, and quite honestly... I'm not in the mood to make homemade ones. LOL... but I will try this sometime.

Prep Time: 10 Minutes
Cook Time: 12 Minutes
Ready In: 30 Minutes
Yields: 15 servings

"Tomato, bacon and basil dip -- tucked into individual biscuit cradles -- is reminiscent of a classic BLT."


8 slices bacon

1 tomato, chopped

1/2 onion, chopped

3 ounces shredded Swiss cheese

1/2 cup mayonnaise

1 teaspoon dried basil

1 (16 ounce) can refrigerated buttermilk biscuit



Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.

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.

Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan.

Fill each biscuit half with the bacon mixture.

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

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