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Bacon and Tomato Cups

Bacon and Tomato Cups


"Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside."
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42 m servings 216 cals
Serving size has been adjusted!
Original recipe yields 15 servings


  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
  2. 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.
  3. Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
  4. Bake in preheated oven until golden brown, 10 to 12 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 787
  1. 1013 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I was disappointed in this recipe. I had a huge plateful of these left at the end of my party.

Most helpful
Most positive
Least positive

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 ...

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 o...

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!

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 st...

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...

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

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...

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 ...

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 ...

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