Bacon Lattice Tomato Muffins #rsc

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 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

Recipe

• 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.