Bacon Lattice Tomato Muffins #RSC |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ready, Set, Cook! Contest Entry. Bacon lattice and cheese topped flaky biscuits filled with fresh chopped tomatoes and onions in a seasoned cream cheese and mayonnaise mixture. This recipe is not only eye appealing but also adds a lot of flavor to your taste buds! Ingredients:
reynolds wrap foil |
12 slices bacon |
8 flakey biscuits |
1 teaspoon mayonnaise |
6 ounces cream cheese, softened |
1/2 teaspoon dried rosemary |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (10 ounce) container grape tomatoes, chopped |
1/2 cup diced onion |
1 cup monterey jack cheese, grated |
Directions:
1. Preheat oven to 400°F Line a rimmed baking sheet with Reynolds Wrap® Foil. Spray lightly with non-stick spray or use non-stick Reynolds Wrap® Foil.
2. Cut bacon into 3 pieces. Make 8 bacon lattices about 3.5 square. Arrange lattices on foil so they don't touch. Bake 8 - 10 minutes until browned. Remove to paper towel to blot grease. Reduce oven temp to 350°F.
3. Press biscuits into a muffin pan to form 8 cups or use 3.5 oven proof ramekins. In a medium bowl, mix mayonnaise, cream cheese, rosemary, salt, and pepper. Mix in tomatoes and onions.
4. Spoon mixture evenly into the 8 biscuit cups. Top with cheese. Wrap each loosely with classic Reynolds Wrap® Foil without touching the cheese. Bake 30 minutes.
5. Remove foil and center a bacon lattice on top of each. Bake another 3-5 minutes until bacon sizzles. Remove from oven and allow to set 5 minutes.
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