Best Bacon Tomato Cups Recipes

TOMATO BACON CUPS

Steps:

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
• Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

TOMATO AND BACON SALAD IN BIBB LETTUCE CUPS

Steps:

• In a bowl toss together tomatoes, bacon , onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
• Serve lettuce cups on a platter garnished with basil sprigs.

TOMATO AND BACON SALAD IN BIBB LETTUCE CUPS

Steps:

• In a bowl toss together tomatoes, bacon, onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
• Serve lettuce cups on a platter garnished with basil sprigs.

BACON TOMATO CUPS

Steps:

• Combine bacon, tomato, onion,Swiss Cheese, mayonnaise and basil in a bowl and mix well.
• Separate each dough round into 3 layers.
• Press one layer into each greased miniature muffin cup.
• (I line mine with rounds of pastry).
• Spoon the filling into each cup.
• Bake at 375*F for 10 to 12 minutes or until edges are brown.

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 350 degrees.
• Spray or grease the cups of a muffin tin.
• In a skillet over medium heat, cook bacon and onion together until bacon is evenly browned and onion is soft; pour through sieve then let drain well and cool on paper towels.
• Combine cooled bacon/onion mixture with tomato, Swiss cheese, sour cream, mayonnaise, garlic powder, and basil.
• Flatten each biscuit with your hand or a rolling pin and press into the cups of the muffin tin; the dough needs to come to the top of each cup.
• Place a portion of the bacon mixture into each dough cup.
• Bake at 350 degrees for 10 to 12 minutes until golden brown.
• Makes 4 to 6 muffin cups.

TOMATO BACON CUPS RECIPE - (5/5)

Steps:

• In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

BACON TOMATO CUPS

Steps:

• 1. Preheat oven to 375 degrees. Lightly grease a mini muffin pan. In skillet over medium heat, cook bacon. Crumble bacon, mix with tomato, onion and cheese. Then mix in mayonnaise and Italian seasoning.
• 2. Separate biscuits in half horizontally; press each half down into muffin cup to create a cup of dough. Fill each up with bacon and tomato mixture. Bake for 15-18 minutes until golden brown! Enjoy!

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 375 degrees. Lightly grease a muffin pan. Heat bacon according to package. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into the muffin tin cups. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Serve warm.

BACON-TOMATO CUPS

Steps:

• Cook bacon. Preheat oven to 375*. Mix all ingredients together. Fill phyllo cups. Bake 375* 8-10 minutes.

BACON AND TOMATO CUPS

Steps:

• 1. Preheat oven to 375 degrees. Cook bacon till crispy and drain bacon fat, set aside. Save bacon fat in pan. Cook onion in bacon fat till tender and then add tomatoes. Cook for 2 to 3 minutes. Remove onion and tomatoes and drain, set aside.
• 2. Cook ground beef till done and drain grease off. Add taco seasoning cook as instuctions indicate. In the meantime while ground beef is cooking cut your basil (chiffonade). Set aside. Reserve 2 tablespoons of shredded cheese and set aside.
• 3. In a bowl combine onion and tomato mixture, the rest of the shredded cheese, basil and ground beef mixture. Combine till well blended add mayonnaise, and mix well.
• 4. Separate each biscuit into thirds if you can, if not just half them. This will cause you to have less cups. You will have 16 to 24 thin biscuits. Spray mini muffin tin with buttered flavored non stick spray. Press bisquits into each muffin tin. Spoon 1 tablespoon full into the middle of each biscuit. Top each with a sprinkle of cheese.
• 5. Bake at 375 degrees for 12 to 15 minutes just till bubbly and golden in color. Let cool in tin for about 7 minutes. Remove, serve warm or at room temp.

TOMATO BACON CUPS

Steps:

• Preheat oven to 375. Chop bacon, tmoato & onion. Mix ingredients. Separate bisuits into 3 layers & press into muffin tins. (Be sure to spray muffin cups.) Fill cups with misture & bake 10 - 12 minutes until golden.