8 slices bacon, crisply cooked
1 medium tomatoe
3 ounces shredded cheese
1/2 cup mayo
1 t basil
1 - 10 ounce can refrigerated flaky biscuits (the kind that have the layers to seperate)
Preheat oven 375. Chop bacon and tomato (I just use real bacon bits most of the time). Mix all ingred. Separate each biscuit into 3 thinner biscuits. Spritz mini muffin pan and lay each biscuit over a cup and shape into cup. Fill cups with bacon mixture. Bake 10-12 minutes until golden. Remove and allow to cool
