Tomato Cups

  • Yield: 12 servings

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


1can large biscuits
1/2cup mayonnaise
1cup shredded cheese (mozzarella and cheddar blend)
1 10-ounce can Rotel tomatoes, drained
1teaspoon 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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 420
  • Fat 26g
  • Saturated Fat 7g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 4g
  • Cholesterol 20mg
  • Sodium 1110mg
  • Potassium 100mg
  • Carbohydrate 36g
  • Fiber 1g
  • Sugars 4g
  • Protein 11g
  • Trans Fat 6g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 15%