Bite size Bacon and tomato cup

Preheat oven to 375 degrees F.

Cook the bacon to crisp, remove, drain and set aside. To the bacon fat, add the chopped onion and cook until tender; toss in the tomato and cook for a couple more minutes. Remove, drain and set aside to cool. Stack basil, roll like a cigar and thinly chiffonade; set aside.

Reserve about 2 tablespoons of the cheese and set aside. In a small bowl, combine the bacon, onion and tomato mixture, the shredded cheese and the basil. Combine until well mixed; add mayonnaise and blend in.

Separate each biscuit into thirds, or halves or if you can't get three pieces easily, so that if you start with 8 biscuits, you have either 16 or 24 thin biscuits. Spray mini muffin pan with butter flavored non-stick spray and press biscuits into each tin. Spoon 1/2 to 1 tablespoon of filling into each biscuit, depending on how many you have. Sprinkle each biscuit top with just a bit of the reserved cheese.

Bake at 375 degrees F for about 12 to 15 minutes or until bubbly and golden brown. Cool for 5 minutes in the tin, remove and serve, warm or at room temperature.