KYredhead.com

I made these for my red jacket debut.

• 8 slices bacon, crisply cooked
• 1 medium tomato
• 1/2 small onion
• 3 ounces shredded Swiss cheese
• 1/2 cup mayonnaise
• 1 teaspoon basil
• 1 - 10 ounce can refrigerated flaky biscuits (the kind that have the layers to separate)

Preheat oven 375° F. Chop bacon, tomato, and onion. Mix all ingredients into 2 quart batter bowl. Separate each biscuit into 3 thinner biscuits. Spritz muffin pans and lay each biscuit over a cup and shape using miniature-tart shaper. Fill cups with bacon mixture.

Bake 10-12 minutes until golden.

TIPS: I'm pretty sure the original recipe was for full-sized muffin cups, but I made mini-muffins instead. Either way, you have the same amount of filling to divide between 30 cups (and mini cups look more full).