Bacony, biscuity, oniony, Swiss cheesery, and (gulp) tomatoey snack GLORIOSITY--
The means to the end:
1 10-count can biscuits
1 pound bacon, crisp-fried, crumbled
2 small or 1 large tomato, seeded, chopped
1 medium onion, chopped
6 ounces Swiss cheese, shredded
1/2-1 cup mayonnaise, enough to bind the ingredients
2 teaspoons basil
Preheat oven to 375ºF. Spray mini-muffin cups with non-stick cooking spray.
Separate biscuits; cut into quarters.
Note: I've always wondered if there was a difference in taste/texture between plain buttermilk biscuits and the flaky layer version; I bought two small cans and tried 'em both for today.
Take biscuit quarters and press into prepared mini-muffin pans. Using my almost-as-much-fun-as-my-kitchen-blow-torch Pampered Chef Mini-Tart Shaper makes it easy.
Thumbs are the best tool around for seeding tomatoes. Slime-a-ly disgusting, yes, but highly effective.
If you take your time when you're chopping everything up, it might just end up in perfect piles like this:
Combine all ingredients in a bowl and mix well.
The ingredients looks so colorfully appetizing, don't you think?
NOT so appetizing once they're all mixed together--
Scoop out the mixture and fill the biscuit-lined muffin cups; the mixture WILL be taller than the biscuits themselves, which is just fine.
Bake for 20 minutes; remove from oven. Spoon mixture which has overflowed back into muffin cups; bake for 5 minutes longer. Cool in pan for 5-10 minutes before removing.
Want the recipe without my running commentary? As you wish:
Ingredients:
- 1 10-count can biscuits
- 1 pound bacon, crisp-fried, crumbled
- 2 small or 1 large tomato, seeded, chopped
- 1 medium onion, chopped
- 6 ounces Swiss cheese, shredded
- 1/2-1 cup mayonnaise, enough to bind the ingredients
- 2 teaspoons basil
Preheat oven to 375ºF. Spray mini-muffin cups with non-stick cooking spray. Separate biscuits; cut into quarters. Spread out in prepared muffin cups. Combine remaining ingredients in bowl, add enough mayonnaise to bind them together, and fill muffin cups. Bake for 20 minutes, remove from oven, spoon mixture which has overflowed back into the cups. Return to oven and bake about 5 more minutes. Cool in pan 5-10 minutes before removing.
Additional Cook's Notes:
- I've experimented with other cheeses and varied the ingredients, and this recipe seems to incorporate well just about anything you'd like to try.
- Before filling the muffin cups, be sure to wipe away any excess cooking spray; otherwise it bakes onto your pan and discolors it.
- The aroma from these alone makes this recipe worth trying--even my kids who typically turn their noses up at anything out of the ordinary wandered into the kitchen, curious about what smelled so good :).
