Bacon, Tomato and Jalapeno Cups

By kimvess

Ingredients

• Makes 16
• 8 slices thick-cut bacon
• 6 Roma tomatoes, deseeded and diced
• 1/2 white onion, diced
• 2 jalapenos, seeds and membranes removed, diced
• 1-1/2 cups shredded Swiss cheese
• 1 tablespoon dried basil
• 3/4 cup mayonnaise
• 1 (16-ounce) can refrigerated flaky biscuits

Details

Servings 16
Adapted from nola.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray.

Meanwhile, in a frying pan over medium heat, cook the bacon until evenly browned and crisp. Place on paper towels to drain and cool.

In a large mixing bowl, combine the tomatoes, onions, jalapeno, cheese, basil and mayo. Crumble the bacon into the mixing bowl and mix again.

Separate the biscuits in half (their flakiness makes them easy to peel apart). Place each biscuit half into an individual muffin hole and fill with the bacon mixture.

Place the muffin tin in the oven and bake until golden brown, 14-16 minutes.