Bacon Lattice Tomato Muffins

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

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.
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.
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.
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.
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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