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
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
Fill with the bacon mixture. Bake for 10-12 minutes in preheated oven or
"Little buttermilk biscuit cups are baked with a savory mixture
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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.