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Bacon and Tomato Cup


Original recipe makes 30 mini muffins Change Servings

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Rate this recipe 4.6/5 (18 Votes)


  • 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


Adapted from


Step 1

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.

**I like to use the mini Phyllo cups. Easier to use and makes a better 'bite size' appetizer


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