TOMATO BACON CUPS
These savory biscuits have a flavorful tomato and bacon filling. "I got the recipe at a friend's house one Thanksgiving," Paige English relates from Portland, Oregon. "I've made them at special gatherings ever since. They always disappear fast."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY
Here's what you need: spinach, roma tomato, egg white, salt, pepper
Provided by Robin Broadfoot
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚F (180˚C).
- Lightly grease a muffin tin.
- Then divide equally the spinach across 6 cups.
- Dice the tomato, then fill the cups with the tomato and egg whites.
- Season with salt and pepper.
- Bake for 15 minutes, or until the whites have set.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 139 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
MEXICAN PLUM-TOMATO CUPS
Ruby-red tomato cups hold a guacamole-style filling. Have them ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 11
Steps:
- Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
- In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.
Nutrition Facts : Calories 35, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 125 mg, Sugar 1 g, TransFat 0 g
TOMATO EGG CUPS
Provided by Victoria Granof
Categories Egg Tomato Breakfast Brunch Bake Quick & Easy Cheddar Summer Cookie Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425°F.
- 2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
- 3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
- 4. Break an egg into each tomato.
- 5. Bake, with the sliced tops, for 10 minutes.
- 6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
- 7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.
BACON AND TOMATO CUPS
Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.
Provided by TABKAT
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 42m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
- In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
- Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
- Bake in preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 15 g, Cholesterol 18.2 mg, Fat 15.1 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 429.6 mg, Sugar 2 g
BLT TOMATO CUPS
Five ingredients, three steps and 30 minutes are all it takes to make these delicious BLT appetizers.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- In 10-inch nonstick skillet over medium heat, cook bacon 5 to 7 minutes until crisp; drain on paper towels.
- With serrated knife, cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
- In medium bowl, combine lettuce and ranch dressing. Using small tongs or fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 60 mg, Sugar 0 g, TransFat 0 g
SPICY TOMATO CUPS
These little babies are awesome. For us they have just the right amount of spice. They are crisp on the outside with a wonderful filling. Hope you enjoy.
Provided by Nimz_
Categories Vegetable
Time 40m
Yield 12 tomato cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Lightly grease the cups of a 12-cup muffin tin.
- Separate each biscuit into two layers.
- Place and press a biscuit layer evenly into each cup.
- Combine the mayonnaise, cheese, tomatoes and green chilies, onion, bacon, salt and pepper and mix well.
- Spoon the filling on top of the biscuit layers.
- Bake for 20-25 minutes, or until golden.
- Enjoy.
Nutrition Facts : Calories 460.9, Fat 29.3, SaturatedFat 10.8, Cholesterol 33.9, Sodium 1338.8, Carbohydrate 38.2, Fiber 1, Sugar 6.6, Protein 12
BAKED VEGGIE CUPS
These colorful veggie cups are not only tasty, but they also pack in a surprising amount of nutrition! The addition of mozzarella and Parmesan is the perfect Italian touch. -Cathy Horvath, Surrey, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook and stir the eggplant, onion, red pepper, zucchini and garlic in salad dressing for 3 minutes. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Remove from the heat; stir in tomato and Parmesan cheese., With a 3-in. biscuit cutter, cut 48 circles from tortillas. Cut a slit halfway into each tortilla circle. Shape into a cone; place in a miniature muffin cup. Spoon 4 teaspoons vegetable mixture into each cup. Sprinkle with mozzarella cheese., Bake at 350° for 5-7 minutes or until tortilla cups are crisp and cheese is melted. Serve warm.
Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 63mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BACON AND TOMATO CUPS
This is a great recipe, easy to make, and popular with kids! I recommend the Pillsbury Grands sized ones as easiest to use to make these tasty breakfast, lunch, or dinner treats.
Provided by Julesong
Categories Breakfast
Time 30m
Yield 4-6 muffin cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray or grease the cups of a muffin tin.
- In a skillet over medium heat, cook bacon and onion together until bacon is evenly browned and onion is soft; pour through sieve then let drain well and cool on paper towels.
- Combine cooled bacon/onion mixture with tomato, Swiss cheese, sour cream, mayonnaise, garlic powder, and basil.
- Flatten each biscuit with your hand or a rolling pin and press into the cups of the muffin tin; the dough needs to come to the top of each cup.
- Place a portion of the bacon mixture into each dough cup.
- Bake at 350 degrees for 10 to 12 minutes until golden brown.
- Makes 4 to 6 muffin cups.
CHERRY-TOMATO CUPS
Steps:
- Using a serrated knife, slice about 1/8 inch from the top of each tomato. If tomatoes do not sit upright, trim a tiny piece from the uncut side to create a flat bottom. (Do not cut off too much or filling will leak out.) With the tip of a small knife, gently loosen the flesh around the inside of each tomato. Scoop out seeds with a small melon baller. Tomatoes can be prepared 1 hour in advance and kept at room temperature.
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