Bacon and Tomato Cups

Ingredients

• Bacon

  Raw, cured pork

  8 strip or 96g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Onions

  Raw

  ½ cup, chopped or 80g

• Swiss cheese

  3 oz or 85g

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Biscuits

  Plain or buttermilk, refrigerated dough, lower fat

  16 oz or 454g

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan. Shred swiss cheese, chop onions and tomatoes.
2. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
3. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
4. Bake for 10 to 12 minutes in the preheated oven , or until golden brown. Makes about 16 biscuit cups.

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