Bacon And Tomato Cups Recipes

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BACON AND TOMATO CUPS



Bacon and Tomato Cups image

Miniature crusts are filled with a mixture of bacon, tomatoes, basil and Swiss cheese in these simple and delicious appetizers.

Provided by Danelle

Categories     Appetizers

Time 30m

Number Of Ingredients 8

10 slices bacon
3 Roma tomatoes, chopped
2 green onions, chopped
6 ounces shredded Swiss cheese
1/3 cup mayonnaise
1/2 teaspoon dried basil
1 (16 oz.) can Pillsbury Grands biscuits
Salt and pepper, to taste

Steps:

  • Preheat oven to 375 degrees. Fry bacon until crisp; drain on paper towels and crumble into a medium bowl.
  • Cut biscuits into quarters. Press each biscuit piece into one section of a lightly greased mini muffin tin to form a cup.
  • Add chopped tomato, green onion, cheese, mayonnaise and basil to bacon and mix well. Season with salt and pepper, to taste. Divide bacon and tomato mixture evenly among the muffin cups.
  • Bake for 10-12 minutes, or until heated through and golden brown.

Nutrition Facts : Calories 106 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 189 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

NO FUSS BACON TOMATO AND CHEESE CUPS



No Fuss Bacon Tomato and Cheese Cups image

I used phyllo sheets and molded them in mini muffin tins in the picture above because I had phyllo that needed to be used. Fill free to use the sheets, or the pre-formed phyllo cups which are easier and faster to work with.

Provided by Paula

Categories     Appetizer

Time 28m

Number Of Ingredients 5

1 can tomatoes with green chiles (drained)
1 cup mayonnaise
1 cup bacon (cooked and chopped)
1 cup Swiss cheese (shredded )
46 phyllo cups

Steps:

  • Place the phyllo cups on a cookie sheet or baking pan.
  • Preheat oven to 375 degrees.
  • In a large bowl, mix tomatoes (that have been drained), mayonnaise, bacon and cheese until well combined. Spoon 1 tablespoon mixture into each phyllo cup. Bake 15 to 18 minutes or until bubbly and cheese is melted. Serve hot or room temperature.

Nutrition Facts : Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 48 mg, Fiber 1 g, Sugar 1 g, Calories 58 kcal, ServingSize 1 serving

BACON TOMATO CUPS



Bacon Tomato Cups image

Make and share this Bacon Tomato Cups recipe from Food.com.

Provided by MarieRynr

Categories     < 30 Mins

Time 27m

Yield 30 miniature muffin cups

Number Of Ingredients 7

8 slices cooked bacon, crumbled
1 medium tomatoes, seeded, chopped
1/2 small onion, chopped
3 ounces swiss cheese, shredded
1/2 cup mayonnaise
1 teaspoon basil
1 (10 ounce) can flakey biscuits (I can't get them over here so I just use shortcrust pastry)

Steps:

  • Combine bacon, tomato, onion,Swiss Cheese, mayonnaise and basil in a bowl and mix well.
  • Separate each dough round into 3 layers.
  • Press one layer into each greased miniature muffin cup.
  • (I line mine with rounds of pastry).
  • Spoon the filling into each cup.
  • Bake at 375*F for 10 to 12 minutes or until edges are brown.

BACON AND TOMATO CUPS



Bacon and Tomato Cups image

This is a great recipe, easy to make, and popular with kids! I recommend the Pillsbury Grands sized ones as easiest to use to make these tasty breakfast, lunch, or dinner treats.

Provided by Julesong

Categories     Breakfast

Time 30m

Yield 4-6 muffin cups

Number Of Ingredients 9

8 slices thick-cut bacon, diced
1/4 cup chopped or minced onion
1 cup seeded and diced roma tomato
4 ounces shredded swiss cheese
1/4 cup sour cream or 1/4 plain yogurt
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1 teaspoon dried basil
1 (16 ounce) can refrigerated biscuits (large sized biscuits)

Steps:

  • Preheat oven to 350 degrees.
  • Spray or grease the cups of a muffin tin.
  • In a skillet over medium heat, cook bacon and onion together until bacon is evenly browned and onion is soft; pour through sieve then let drain well and cool on paper towels.
  • Combine cooled bacon/onion mixture with tomato, Swiss cheese, sour cream, mayonnaise, garlic powder, and basil.
  • Flatten each biscuit with your hand or a rolling pin and press into the cups of the muffin tin; the dough needs to come to the top of each cup.
  • Place a portion of the bacon mixture into each dough cup.
  • Bake at 350 degrees for 10 to 12 minutes until golden brown.
  • Makes 4 to 6 muffin cups.

TOMATO BACON CUPS



Tomato Bacon Cups image

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."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 small tomato, finely chopped
1/2 cup mayonnaise
1/2 cup real bacon bits
1/2 cup shredded Swiss cheese
1 small onion, finely chopped
1 teaspoon dried basil
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Steps:

  • 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 450° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

BACON TOMATO CUPS



Bacon Tomato Cups image

I was not expecting them to puff up so much ... they look like very generous portions in the pan. While baking, there was a subtle hint of the Italian seasoning and onion - very appetizing! These would be great with a salad. Or, they could be a savory appetizer at a party, with other finger foods, dips, etc.

Provided by Leslie Bernardi

Categories     Meat Appetizers

Number Of Ingredients 7

16 slice bacon, cooked and crumbled
2 medium tomatoes, chopped
1/2 c chopped sweet onion (vidalia)
8 oz shredded mozarella or colby jack will do
1 c mayonnaise
2 tsp dried Italian seasoning
2 can(s) 16 oz...refrigerated buttermilk biscuits

Steps:

  • 1. Preheat oven to 375 degrees. Lightly grease a mini muffin pan. In skillet over medium heat, cook bacon. Crumble bacon, mix with tomato, onion and cheese. Then mix in mayonnaise and Italian seasoning.
  • 2. Separate biscuits in half horizontally; press each half down into muffin cup to create a cup of dough. Fill each up with bacon and tomato mixture. Bake for 15-18 minutes until golden brown! Enjoy!

BACON AND TOMATO CUPS



Bacon and Tomato Cups image

Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.

Provided by TABKAT

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 42m

Yield 15

Number Of Ingredients 7

8 slices bacon
1 tomato, chopped
½ onion, chopped
3 ounces shredded Swiss cheese
½ cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Steps:

  • 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; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
  • Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
  • Bake in preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 15 g, Cholesterol 18.2 mg, Fat 15.1 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 429.6 mg, Sugar 2 g

BACON, LETTUCE, TOMATO AND AVOCADO SANDWICH



Bacon, Lettuce, Tomato and Avocado Sandwich image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 2 sandwiches

Number Of Ingredients 11

4 slices beefsteak tomato
1/3 cup bread and butter pickle brine
Kosher salt and freshly ground black pepper
6 slices thick-cut bacon, cut into 6-inch strips
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
2 cloves garlic, grated
1 avocado, sliced
4 slices Pullman bread, toasted
4 Bibb lettuce leaves, washed

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours.
  • Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side.
  • In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside.
  • Season the avocado with salt and pepper.
  • Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.

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