Bacon and Tomato Cups

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) and set a mini muffin pan nearby.

2. Cook the bacon in a skillet over medium heat until crisp, about 6 minutes. Drain on paper towels, then crumble.

3. Tear the refrigerated biscuit dough into small pieces and press one piece into each mini muffin cup, pushing the dough up the sides to form cups.

4. Stir together the chopped tomato, chopped onion, shredded Swiss cheese, mayonnaise, dried basil, and crumbled bacon in a bowl.

5. Spoon the filling evenly into the dough cups, filling each about level with the top.

6. Bake for 10 to 12 minutes, until the dough is golden brown and cooked through in the center.

7. Let the cups cool in the pan for 2 minutes, then remove them and serve warm.