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READY IN 42 mins

Bacon and Tomato Cups

Read Reviews (733)

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

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Original recipe makes 30 mini muffins Change Servings

8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese

1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

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Directions

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.

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PREP 30 mins
COOK 12 mins
READY IN 42 mins

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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.

—LINDA MCLEAN

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Most Helpful Critical Review

Mar 10, 2003

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

—Lisa

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930 Ratings

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Dec 18, 2003

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!!

—Christmas

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Jan 05, 2004

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!

—TOBYSGIRL

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Jan 05, 2004

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!

—CAROLENA ROCK

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Jan 05, 2004

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!

—MAGGIE MCGUIRE

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Oct 20, 2003

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

—Diva Chef

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Sep 17, 2004

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

—chellebelle

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Nutrition

Calories
216 kcal
11%

Carbohydrates
15 g
5%

Cholesterol
18 mg
6%

Fat
15.1 g
23%

Fiber
0.6 g
2%

Protein
5.3 g
11%

Sodium
430 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon and Tomato Cups

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 216
Calories from Fat: 136

% Daily Value *
Total Fat 15.1g 23 %
Saturated Fat 4.1g 21 %
Cholesterol 18mg 6 %
Sodium 430mg 17 %
** Potassium 68mg 2 %
Total Carbohydrates 15g 5 %
Dietary Fiber 0.6g 2 %
Protein 5.3g 11 %
Sugars 2g
** Vitamin A 3 %
Vitamin C 3 %
Calcium 6 %
Iron 10 %
** Thiamin 6 %
** Niacin 10 %
** Vitamin B6 6 %
** Magnesium 2 %
** Folate 2 %

* 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.