Bacon and Tomato Cups
"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."
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
4-6 muffin cups
ingredients
- 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)
directions
- 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.
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Reviews
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Love it! Cheap and easy to make for a weeknight. This is one of my fiance's favorites. I only use 5 slices bacon and use low-fat sour cream, mayonaise, and biscuits to make them a bit more healthy. -
How could anyone not like this dish? Super. thank you Margie -
I have a similar recipe which uses 1/2 cup mayonnaise and no sour cream or yogurt. Also uses 10 oz can of biscuits. Separate each biscuit into 3. If you have the Pampered Chef tart shaper, it is so much easier. No need to roll any thing. Just place a thinner biscuit over a mini-muffin cup and press tart shaper into. (May dip into flour so won't stick.) These are the best!! Everyone always loves them!!
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Yummy! My whole family was so impressed and it was so easy! I used fresh tomatoes from the garden and drained them well so they wouldn't be soggy. I made it two days in a row by request! Thanks for submitting! It will be a summer regular at our house.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
