Recipe Friday--Bacon Tomato Cups

A few weeks ago, I made these for the plotting retreat Stephanie and I had with Jan Kenny and Lynn Raye Harris. They were a hit, and how could they not be? Mayo, bacon, cheese. Oh, the bad list just goes on and on. None of us eat like that on a regular basis, but every once in a while, it just has to happen. Make these to share. You will be popular. I promise.







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.