Bacon & Tomato Cups

8 slices bacon
1 tomato -- seeded and chopped
1/2 onion -- chopped
3 ounces shredded swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 16 oz can refrigerated buttermilk biscuit dough (not
Grands)

Preheat oven to 375 degrees, lightly grease a mini muffin pan.

Cook bacon until crisp. Drain on paper towel. Crumble bacon into a
medium bowl, and mix with tomato, onion, cheese, mayonnaise and basil.

Separate biscuits into halves horizontally. Press each half into prepared
muffin tin.

Fill with the bacon mixture. Bake for 10-12 minutes in preheated oven or
until golden.



Description:
"Little buttermilk biscuit cups are baked with a savory mixture
inside."
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Per Serving (excluding unknown items): 97 Calories; 9g Fat (84.9% calories
from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 11mg
Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1 Fat.