Bacon and Tomato Cups

This will be one of my all time appetizers. Actually, I can make an entire meal of these with a nice bottle of wine. You can make the filling a day ahead, and then it takes only a minute to stuff the muffin tins and bake. It sits well at room temperature, and I haven't found anyone that doesn't love them. Cut back a little on the mayo, because it can cause them to become a little greasy when sitting around. I make triple what the recipe calls for, and they are still gone. BTW, the "per serving" amount means only one bite per person, and that just won't happen! These are outstanding!

Took these treasures to the in-laws' family reunion this past weekend, and they were a HUGE hit!! Tripled the recipe since it was such a large crowd to feed, and they were devoured! Read all of the previous reviews and incorporated several of them into the recipe. 1. Definitely use much less mayo... just enough to moisten. 2. Green onion works quite nicely in texture, taste, and overall presentation. 3. Cut bacon, then cook. 4. Added a little garlic powder and Hot Shots. 5. Bought 16 oz can biscuits b/c that's what the recipe called for... used the flaky grands buttermilk biscuits, cut them in 1/4's, shaped them into balls, then rolled with a rolling pin to flatten... makes nice little cups this way. 5. Was having to travel a long way with these in the car, so I cooked them the night before, kept them in a cooler on ice, then reheated them in the microwave when we got to the party. They turned out fine after their long journey. Will consider using cream cheese/milk mixture next time that previous reviewer suggested. May also try different variations such as canned chicken, pizza, quiche, philly cheese steak, ham, you name it! Great thing about this delightful recipe is the possibilities are endless!!

I took these to a party over the weekend and they were a hit!!! I used turkey bacon and low fat mayo. I received many comments on how good they were. I did have trouble getting them to cook though. I ended up removing some of the cups that looked cooked through and then finish cooking the cups that I couldn't get to cook through. I also had a lot of filling leftover. With a few adjustments on the prep., this recipe is a winner for me! I'll definitely make these again.

i didn't want to get a new type of pan to make this recipe... so, i used this filling in the pillsbury crescents. i just put a tablespoon at the base of the triangle & rolled it up. yummy!

Easy to make and very flavourful. A big hit with the men. These also freeze rather well after baked.

Great recipe. Had twenty people over for Christmas open house. Made several hors d'oeuvres and this one was the biggest hit. I separated the biscuits into thirds and used three diced up green onions instead of yellow. I only used about 1/4 cup of mayo and put just a little more swiss cheese on top of each cup. Thanks Kelli!

Yummy appetizers! As other reviewers said to cut mayo, I used half mayo and half cream cheese; added a little garlic powder and baked as suggested. Although phyllo shells are more expensive than refrigerated dough, I thought it was well worth the extra expense when I did a side by side taste test. The phyllo shells make this a flaky crispy treat, while the dough makes it so soft that the outer shell blends in texture wise with the filling. I prefer phyllo shells with this...I will definitely be making this recipe for my New Years Eve buffet. Thanks Kelli!

For those of you who thought the biscuit dough was a little too heavy, the second time I made these I used the mini frozen phyllo dough cups and they were trememdous. I also cut way back on the mayo and still stuck with a good jar of brushetta in lieu of chopped tomato.

I took this to a party and it was very popular! I followed the advice of previous reviewers and only added enough mayonnaise to moisten and hold the filling mixture together, which was about 1/3 cup. My other changes to the recipe were to cook the onion in a bit of the bacon fat before adding it to the filling mixture because I don't care for a sharp onion flavor. I didn't have any dried basil, so I added about 1/3 cup chopped fresh parsley (mainly for color) and a little chopped fresh sage and savory. It was a super easy recipe to prepare and the results look like you went to a lot of effort. I didn't find 1/2 a biscuit to be too much dough, I thought it made a pretty puffed appearance to the cups (I tried some with 1/2 and some with 1/3 a biscuit). Make sure your biscuit dough is cold for easiest separation into layers. My only negative about the recipe would be that I have never eaten canned refrigerated biscuits before, so the slightly sweet flavor of the dough was not something I was accustomed to. Nobody else seemed to care. I did think they tasted best after standing for 10-15 minutes rather than hot straight from the oven

I'm giving this five stars as I truly believe it's a five-star recipe because everyone at the New Year's Eve party I took these to LOVED them. I, however, expected to love them and just thought they were okay. I scaled the recipe to make 24, used fresh-grated sharp cheddar cheese instead of Swiss, fried and drained my own bacon, and used just a few teaspoons of sour cream in place of the mayonnaise. I think the bacon was way too overpowering and that's all I tasted (and I LOVE bacon!) I wanted to use the phyllo cups like so many people suggested but my grocery store was out of them. I used the buttermilk biscuits and by all means, definitely cut them into quarters! I couldn’t imagine using these in halves – that would be WAY too much dough for the mini muffin tins!! Also, be weary of putting too much filling in these… mine overflowed in the oven upon baking – whoops! Anyway, I will definitely make these again as, like I said, my friends raved about them, but I think I'll definitely cut back on the amount of bacon called for.