Bacon Tomato Cups

Add chopped tomato green onion cheese mayonnaise and basil to bacon and mix well. Crumble bacon into a medium mixing bowl and mix with tomato onion Swiss cheese mayonnaise and basil.

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Tomatoes 1 2 3 4 5 6 7 8 9 10 11 12 Next.

Bacon tomato cups. Split each biscuit into three layers. Place each half into cups of the prepared mini muffin pan. Drain bacon on paper towels and then move bacon to a cutting board and chop into small pieces.

Submitted by jgscha Updated. Step 3 Separate biscuits into halves horizontally. Done add into tomato mixture in skillet stir cream.

Be the first to rate and review this recipe. Spray or grease the cups of a muffin tin. DIRECTIONS Combine bacon tomato onionSwiss Cheese mayonnaise and basil in a bowl and mix well.

Press one layer into each greased miniature muffin cup. Separate biscuits into halves horizontally. Cook bacon drain on paper towels.

Place each half into cups of. After that grab and large bowl and mix the Rotel tomatoes bacon pieces and mayo. In a medium mixing bowl mix.

Remove the bacon cups from the pan and allow to cool completely. In a large bowl combine the tomato mayonnaise bacon cheese onion and basil. Season with salt and pepper to taste.

Bacony biscuity oniony Swiss cheesery and gulp tomatoey snack GLORIOSITY The means to the end. Spoon 1 tablespoon mixture into each phyllo cup. Once all phyllo dough cups are formed in the mini muffin tin fill with cheese mixture carefully pressing the cheese into the cup.

Fill each biscuit half with the bacon mixture. In a large bowl mix tomatoes that have been drained mayonnaise bacon and cheese until well combined. Bake for 10-12 minutes or until heated through and golden brown.

1 10-count can biscuits 1 pound bacon crisp-fried crumbled 2 small or 1 large tomato seeded chopped 1 medium onion chopped 6 ounces Swiss cheese shredded 12-1 cup mayonnaise enough to bind the ingredients 2 teaspoons basil Preheat oven. Pour through sieve then let drain well. Small tears are fine.

Bake the bacon in the preheated oven until crisp about 10 minutes. Once cooled fill each with some lettuce and tomato. Place into the 375 degree oven and bake.

Press each layer into an ungreased miniature muffin cup. Crumble bacon into a medium mixing bowl and mix with tomato onion Swiss cheese mayonnaise and basil. In a skillet over medium heat cook bacon and onion together until bacon is evenly browned and onion is soft.

Separate each dough round into 3 layers. Preheat oven to 375 degrees. Start by preheating your oven to 350 degrees F and arrange the mini phyllo shells on a baking sheet.

In a skillet over medium heat cook bacon until evenly brown. Divide bacon and tomato mixture evenly among the muffin cups. Platter spoon sauce over pasta sprinkle with bacon.

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