STREAMING NOW: Eden Eats
Community Pick

Bacon Lattice Tomato Muffins #RSC

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“"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!”
READY IN:
1hr
SERVES:
4
YIELD:
8 muffins
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: