Tomato Cups

  • Yield 12 servings

I won First Place with this recipe for Tomato Cups. Everyone who makes it loves it.


1 can large biscuits
1/2 cup mayonnaise
1 cup shredded cheese (mozzarella and cheddar blend)
1 10-ounce can Rotel tomatoes, drained
1 teaspoon dried basil
1/2 onion, chopped
10 bacon, cooked and crumbled


  1. Preheat oven to 350F.
  2. Separate each biscuit into two or three layers. Lightly grease the cups of a 12-muffin tin.
  3. Place and press a biscuit layer evenly into each cup.
  4. Mix remaining ingredients in a medium-size bowl.
  5. Spoon filling on top of the biscuit layers. Bake 20 to 25 minutes, until golden.

—Irene  Tucker, Grenada, MS



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