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!
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.
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.