Don’t hate me for this recipe that you are going to love! It’s fantastic, easy, but not healthy. Invite at least 18 of your friends over when you decide to make it that way everyone gets two and you have no guilt. Or just have them as a main dish with a big salad. Anyway, you’ll have to balance out the calories some way to keep it all away from your hips if you know what I mean.
Here’s how I got the recipe. After Easter, Madison in my fourth period class told me that his mother had made the best biscuits with Rotel tomatoes and that was all it took. I had to have the recipe. It is really good and you can change it up for whatever meat that you might have. I think that Canadian Bacon, ham, sausage, and even chicken would work perfectly.
At first some of my students gagged at the thought of using mayonnaise, but they really were a hit. Another plus is they are fast. Remember that my classes are 45 minutes long and I did no preprep. My kitchen has to be clean and ready for the next class so, they are made, cooked, served, and cleaned up quickly!
For your next get together choose these small, but big flavored cups as a great hot appetizer. Thank Madison for a stress free appetizer that will impress your friends! By the way Madison was a great sous chef during my demonstration.
You will need a mini muffin tin. Mine that I have at home holds 24 mini muffins. I love it. It is teflon and so easy to clean. I used mine from home and one from school that holds 12 mini muffins. The recipe makes 32 muffins. I filled the empty cups halfway with water to make sure the cups cooked evenly.
Serve these right out of the oven, but being careful not to burn your mouth with the hot cheese!
Here are the biscuits in the muffin tins.
Bacon-Tomato Cups from Morgan
Yield 32 small muffins
- 1 can Rotel Tomatoes, drained
- 1/4 cup of bacon, crumbled ( I used 5 slices microwave bacon that was on sale. You can use real bacon bits to save more time)
- 1 cup of shredded cheese ( I used cheddar in some and Mozzarella in others. Original recipe called for Swiss)
- 1 teaspoon dried basil
- 1/2 cup mayonnaise
- 16 ounce can of Pillsbury Grands
- Preheat oven to 400 degrees.
- Grease lightly Miniature muffin pans.
- Drain Rotel tomatoes in a strainer. Using a spoon push as much of the liquid out as you can.
- Mix cheese, mayonnaise, basil, bacon, and drained tomatoes together.
- Using kitchen shears or a knife cut each biscuits into fourths.
- Press each biscuit fourth flat and place into the muffin pan.
- Fill each cup with a heaping teaspoon of filling.
- Bake for about 10-12 minutes or until golden brown.
- Serve warm.