Bacon Tomato Cups
- 8 slices bacon, crisply cooked
- 1 medium tomato
- 1/2 small onion
- 3 ounces shredded Swiss cheese
- 1/2 cup mayonnaise
- 1 teaspoon basil
- 1 - 10 ounce can refrigerated flaky biscuits (the kind that have the layers to separate)
Preheat oven 375° F. Chop bacon, tomato, and onion. Mix together. Separate each biscuit into 3 thinner biscuits. Spritz muffin pans (the little ones with 12 per pan) and fit biscuit layers in the cups. Fill cups with bacon mixture.
Bake 10-12 minutes until golden.