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Bacon Tomato Cups Recipe

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This recipe for Bacon Tomato Cups, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Hotchkiss
Added: Monday, February 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Recipe requires a mini-muffin tin to cook the cups
1/2 lb. bacon, cooked crisp and chopped
1/2 small onion, chopped fine
3/4 cup real mayonnaise
1 medium tomato, seeded and chopped
4 oz. grated swiss cheese (no substitutes for the cheese)
1 teaspoon basil, two 10-oz. cans of Hungry Jack flaky biscuits. Be sure to buy 'flaky' biscuits--do not use Grands as they are too big.

Directions:
Directions:
Mix all ingredients, except biscuits, together. You can make this mixture the night before. When ready to cook, separate each biscuit into 2 thinner ones and press into mini-muffin pans. Fill the cups with a spoon of the bacon mixture. Bake the cups at 375 degrees for 10-12 minutes, depending on your oven. Remove when medium browned. Serve hot. This recipe makes 30 cups. I always double it. Any left overs freeze nicely.

Personal Notes:
Personal Notes:
This is my A #1 appetizer--everyone loves them. Great with a cup of coffee in the morning.

 

 

 

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