- 1 can refrigerated flaky biscuits
- 1 (3-oz.) bacon bits
- 1 medium tomato, chopped
- 1 small onion
- 4 oz. shredded cheese
- ½ cup mayonnaise
- 1 T. dried basil
Preheat oven to 375 F. Separate biscuits into three thinner biscuits. Press into mini muffin pan. Mix remaining ingredients. Use small scoop to fill two-thirds full.
Bake 10 to 12 minutes until golden brown.
Editor’s note: When we tested the recipe, we had quite a bit of bacon mixture left over. The mixture makes a good dip for raw veggies or pita chips.
Linda Messer, Albion