BACON LATTICE TOMATO MUFFINS #RSC

Bacon Lattice Tomato Muffins #RSC image

"Ready, Set, Cook! Contest Entry." Bacon lattice and cheese topped flaky biscuits filled with fresh chopped tomatoes and onions in a seasoned cream cheese and mayonnaise mixture. This recipe is not only eye appealing but also adds a lot of flavor to your taste buds!

Provided by BDMK8003

Time 1h

Yield 8 muffins, 4 serving(s)

Number Of Ingredients 11

Ingredients

Reynolds Wrap Foil
12 slices bacon
8 flakey biscuits
1 teaspoon mayonnaise
6 ounces cream cheese, softened
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) container grape tomatoes, chopped
1/2 cup diced onion
1 cup monterey jack cheese, grated

Steps:

Preheat oven to 400°F Line a rimmed baking sheet with Reynolds Wrap® Foil. Spray lightly with non-stick spray or use non-stick Reynolds Wrap® Foil.
Cut bacon into 3" pieces. Make 8 bacon lattices about 3.5" square. Arrange lattices on foil so they don't touch. Bake 8 - 10 minutes until browned. Remove to paper towel to blot grease. Reduce oven temp to 350°F.
Press biscuits into a muffin pan to form 8 cups or use 3.5" oven proof ramekins. In a medium bowl, mix mayonnaise, cream cheese, rosemary, salt, and pepper. Mix in tomatoes and onions.
Spoon mixture evenly into the 8 biscuit cups. Top with cheese. Wrap each loosely with classic Reynolds Wrap® Foil without touching the cheese. Bake 30 minutes.
Remove foil and center a bacon lattice on top of each. Bake another 3-5 minutes until bacon sizzles. Remove from oven and allow to set 5 minutes.

Nutrition Facts : Calories 664.3, Fat 46.3, SaturatedFat 20.3, Cholesterol 89.5, Sodium 1651.1, Carbohydrate 44.4, Fiber 1.9, Sugar 10.7, Protein 18.8