8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise **
1 teaspoon dried basil
Your favorite biscuit recipe or 1 (16-ounce) refrigerated biscuit dough**
Preheat oven to 375 degrees Fahrenheit. Lightly grease a mini muffin or mini tart pan. (I used baking spray).
In a skillet over medium heat, cook the bacon until evenly brown. Drain on paper towels. Crumble the bacon into a medium bowl and mix with remaining ingredients.
Separate the biscuits into halves horizontally and place each half into the cups of the prepared tins. Fill each half with the bacon mixture.
Baked for 10 to 12 minutes or until golden brown. Made 24 mini tarts.
**As luck would have it, I did not have an ounce of mayonnaise in the house so I used an equal amount of ricotta cheese.
**I'm not a big fan of refrigerated biscuit dough so I used a single recipe of my favorite homemade biscuits and used a walnut sized piece of dough in each mini tart opening. The wooden tart tamper is a wonder for this! If I remember correctly, the time was a little short, and I ended up cooking these an extra 3 or 4 minutes to get a desired level of golden brown on the biscuit.