bacon lattice tomato muffins rsc

🥘 Ingredients

• • reynolds wrap foil
• • bacon
• • flakey biscuits
• • mayonnaise
• • cream cheese
• • dried rosemary
• • salt
• • pepper
• • grape tomatoes
• • diced onion
• • monterey jack cheese

📝 Instructions

1. 1 preheat oven to 400f line a rimmed baking sheet with reynolds wrap foil
2. 2 spray lightly with non-stick spray or use non-stick reynolds wrap foil
3. 3 cut bacon into 3" pieces
4. 4 make 8 bacon lattices about 3
5. 5 5" square
6. 6 arrange lattices on foil so they don't touch
7. 7 bake 8 - 10 minutes until browned
8. 8 remove to paper towel to blot grease
9. 9 reduce oven temp to 350f
10. 10 press biscuits into a muffin pan to form 8 cups or use 3
11. 11 5" oven proof ramekins
12. 12 in a medium bowl , mix mayonnaise , cream cheese , rosemary , salt , and pepper
13. 13 mix in tomatoes and onions
14. 14 spoon mixture evenly into the 8 biscuit cups
15. 15 top with cheese
16. 16 wrap each loosely with classic reynolds wrap foil without touching the cheese
17. 17 bake 30 minutes
18. 18 remove foil and center a bacon lattice on top of each
19. 19 bake another 3-5 minutes until bacon sizzles
20. 20 remove from oven and allow to set 5 minutes