Tomato Bacon Cups Recipe 55

BACON AND TOMATO CUPS

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.

NO FUSS BACON TOMATO AND CHEESE 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.

TOMATO BACON CUPS

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.

BACON AND TOMATO CUPS

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.

BACON AND TOMATO CUPS

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.

BACON TOMATO CUPS

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.

TOMATO BACON CUPS RECIPE - (5/5)

Steps:

• In a small 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. Yield: 2-1/2 dozen.