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Refrigerated biscuits stuffed with bacon, cheese, tomato and basil make these tomato bacon cups an easy and delicious appetizer for any holiday party or game day!
Why You’ll Love These!
This is one of those recipes that has been in my stash of family recipes for years that I recently realized I have never shared here on the blog.
The recipe originally came from my sister and I think my friend Jane makes these more than anyone!! They are a delicious and easy party appetizer that people love. We usually make them with bacon but you could use diced ham or sausage.
They are perfect for a holiday party, a game day party or any day! They can be enjoyed warm or room temperature.
Ingredients Needed
- Tomato. Use a vine ripe tomato, roma tomato or whatever you have on hand. You can even slice up cherry tomatoes.
- Red Onion.
- Cheese. I use a combo of cheddar cheese and Monterey Jack cheese but you can really use whatever your favorite is.
- Bacon. You want to cook it up nice and crispy.
- Basil. Fresh basil works best
- Biscuits. I always use the Original Grand Biscuits. You need a thick biscuit so you can separate it into three pieces.
- Mayonnaise. I use regular mayo.
Tips from Leigh Anne
- Prep Ahead Tip:
- I think tomato bacon cups are best enjoyed fresh out of the oven so if you need to prep them ahead of time I suggest mixing up the tomato/bacon/cheese mixture and storing in an air tight container in the refrigerator.
- Separate the biscuits and place into the muffin tin and then cover tightly with plastic wrap and refrigerate.
- Right before serving, remove everything from the fridge and fill the muffin tins and bake.
How to Make Tomato Bacon Cups
- Preheat oven to 375 degrees F.
- Dice up tomato, onion and basil.
- Cut up and fry bacon until crispy. Drain on a paper towel.
- In a bowl, combine cheeses and mayo.
- Add in tomato, onion and basil. Stir to combine.
- Separate biscuits into 1/3’s.
- Place each 1/3 of biscuit into mini-muffin pan and press down.
- Add 1 Tbsp. of cheese mixture per cup.
- Bake 10-12 minutes until biscuit turns golden brown.
- Allow to cool for five minutes and then remove from muffin tin onto baking rack or serving dish.
Tomato Bacon Cup Variations
- Use other types of cheese such as Swiss cheese, Gruyere or Gouda. Pepper Jack would give them a nice little kick. Add a sprinkle of Parmesan cheese.
- Instead of biscuits you could use crescent roll dough, pie crust, phyllo shells or puff pastry.
- Replace the bacon with diced ham, cooked ground sausage, shredded chicken.
- Instead of fresh basil used dried basil or oregano. You could also use fresh oregano or thyme.
Frequently Asked Questions
Stored in the refrigerator in an airtight container they will last 2-3 days. You can rewarm them in the microwave or place in the oven, covered with foil and warm.
For more biscuit recipes try these:
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Tomato Bacon Cups
Ingredients
- 8 slices bacon diced and cooked crispy
- 3/4 cup Cheddar Cheese grated
- 3/4 cup Monterey Jack Cheese grated
- 1/2 cup tomato choped
- 1/4 cup red onion chopped
- 1/2 cup mayonnaise
- 1 Tbsp fresh basil chopped
- 1 can Grandy Flaky Biscuits
Instructions
- Preheat oven to 375 degrees F.
- Dice and fry bacon until crispy. Remove to a paper towel to drain.
- Chop tomato, onion and basil.
- Combine cheeses, mayo, tomato, onion, basil and bacon. Stir to combine.
- Separate biscuits into three pieces
- Line mini muffin tin with biscuit pieces.
- Place a spoonful of tomato bacon mixture into each biscuit piece.
- Bake for 10-12 minutes or until biscuit is golden brown.
Tips & Notes:
- Prep Ahead Tip:
- I think tomato bacon cups are best enjoyed fresh out of the oven so if you need to prep them ahead of time I suggest mixing up the tomato/bacon/cheese mixture and storing in an air tight container in the refrigerator.
- Separate the biscuits and place into the muffin tin and then cover tightly with plastic wrap and refrigerate.
- Right before serving, remove everything from the fridge and fill the muffin tins and bake.
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Nutrition Facts:
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