Zutaten für Bacon Lattice Tomato Muffins Rsc
- sheets Reynolds Wrap Foil
- 6 slices bacon
- 1 (10 ounce) can refrigerated flaky biscuits
- 2 tablespoons mayonnaise
- 4 ounces cream cheese, softened
- teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped grape tomatoes
- 1/2 cup finely diced onion
- ounces Monterey Jack cheese
- 1 teaspoon dried oregano
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Zubereitung von Bacon Lattice Tomato Muffins Rsc
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a medium bowl, combine 1 cup chopped tomatoes, 1/2 cup chopped onions, 4 ounces cream cheese (softened), 2 tablespoons mayonnaise, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Prepare your biscuit dough according to package directions or your favorite recipe. Roll out the dough to about 1/4 inch thickness.
- Use a 2-inch biscuit cutter to cut out circles. Press one circle into each muffin cup, forming a base.
- Spoon the tomato and onion mixture evenly into the biscuit cups.
- Cut bacon slices into thirds. Arrange bacon strips in a lattice pattern over the tomato filling.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the bacon is crispy.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
42g
Fat
101g
Carbs
14g
