Bacon and Tomato Cups

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Lightly grease 32 mini muffin cups with cooking spray. (5 minutes)

Recipe View 10 mins In a large skillet over medium heat, cook bacon until crispy and golden brown. Remove bacon and drain on paper towels. Once cooled, crumble or finely chop the bacon and place it into a medium mixing bowl. (10 minutes)

Recipe View 5 mins Add the diced tomato, chopped onion, shredded cheese, mayonnaise, and basil to the bowl with the bacon. Mix well to combine all ingredients. (5 minutes)

Recipe View 2 mins Separate the buttermilk biscuit dough into halves horizontally, then cut each piece in half again, yielding 32 pieces. (2 minutes)

Recipe View 8 mins Slightly flatten each piece of dough with your fingers or a rolling pin. Gently press each piece into a prepared muffin cup, forming a small cup shape. (8 minutes)

Recipe View 5 mins Spoon the bacon and tomato mixture evenly into each biscuit cup, filling each to the top. (5 minutes)

Recipe View 12 mins Bake in the preheated oven until the biscuit cups are golden brown and the filling is bubbly, approximately 10 to 12 minutes. (12 minutes)

Recipe View 5 mins Remove from oven and let cool in the muffin tin for a few minutes before transferring to a serving platter. Serve warm. (5 minutes)