Saturday, March 14, 2009

Bacon and 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)

1. Preheat oven to 375 degrees, lightly grease a mini muffin pan.
2. Cook bacon until crisp. Drain on paper towel. Crumble bacon into a medium bowl, and mix with tomato, onion, cheese, mayonnaise and basil.
3. Separate biscuits into halves horizontally. Press each half into prepared muffin tin.
4. Fill with the bacon mixture. Bake for 10-12 minutes in preheated oven or until golden.

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