No Fuss Bacon Tomato And Cheese Cups Food

GLUTEN-FREE BACON TOMATO CUPS

Steps:

• Preheat oven to 375°F (190°C). Lightly grease a mini muffin pan.
• In a medium mixing bowl, combine flour, xanthan gum, and salt.
• With a pastry knife, cut butter into flour until it resembles small peas.
• Add milk and combine.
• Using floured hands, knead dough until it forms a ball.
• Separate the dough into 24 equal balls.
• With floured fingers, press each ball into a 1 and 1/2-inch circle and place in the bottom of each mini muffin cup.
• In a skillet over medium heat, cook bacon until evenly brown.
• Drain bacon on paper towels and then move bacon to a cutting board and chop into small pieces.
• In a medium mixing bowl mix chopped bacon, diced tomato, cheese, and mayonnaise until mixed thoroughly.
• Fill each dough cup with the bacon mixture. Pile it up, don't be afraid!
• Bake for 12 to 15 minutes or until brown.
• Serve warm.

TOMATO BACON CUPS

Steps:

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

BACON, EGG AND CHEESE TOAST CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Divide the bacon slices among 2 large skillets. Cook in a single layer over medium-low heat, flipping once and draining the rendered fat as needed, until the bacon is almost fully cooked but still pliable enough to bend, 5 to 7 minutes. Drain the bacon on a paper towel-lined plate and set aside.
• Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll each sheet with a rolling pin to seal together any folds..
• Using a sharp knife, cut each sheet into 9 equal squares. Place 1 puff pastry square in each cup of a 12-cup muffin pan, pressing it firmly into the bottom and sides and letting the edges hang over the cup. (Reserve and freeze the 6 leftover squares for another use.)
• Place 1 of the bacon strips in each puff pastry cup, letting the ends stick out.
• In a large bowl, whisk together the eggs with the milk and a pinch each of salt and pepper.
• Divide the cheese among the puff pastry cups, followed by the egg mixture.
• Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Let cool in the pan for 5 minutes then loosen the pastry cups around the edges with a paring or butter knife.
• Sprinkle the egg cups with the chives and serve immediately.

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
• Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 350 degrees.
• Spray or grease the cups of a muffin tin.
• In a skillet over medium heat, cook bacon and onion together until bacon is evenly browned and onion is soft; pour through sieve then let drain well and cool on paper towels.
• Combine cooled bacon/onion mixture with tomato, Swiss cheese, sour cream, mayonnaise, garlic powder, and basil.
• Flatten each biscuit with your hand or a rolling pin and press into the cups of the muffin tin; the dough needs to come to the top of each cup.
• Place a portion of the bacon mixture into each dough cup.
• Bake at 350 degrees for 10 to 12 minutes until golden brown.
• Makes 4 to 6 muffin cups.