A delightful twist on a classic brunch favorite, these savory biscuit cups are filled with a creamy tomato mixture and topped with a crispy bacon lattice.
Preheat your oven to 400°F and line a baking sheet with foil.
Using foil makes cleanup easier and prevents sticking.
Cut the bacon slices into thirds and weave them into small lattices.
Weaving the bacon ensures even cooking and a decorative touch.
Place the bacon lattices on the prepared baking sheet and bake for 8-10 minutes until crispy. Remove and set aside.
Keep an eye on the bacon to prevent overcooking.
Reduce the oven temperature to 350°F.
Allow the oven to cool slightly before continuing.
Press the biscuits into the muffin pan to form cups.
Ensure the biscuits cover the sides of the muffin cups evenly.
In a mixing bowl, combine mayonnaise, cream cheese, rosemary, salt, and pepper. Mix in the grape tomatoes.
Mix gently to avoid crushing the tomatoes.
Spoon the filling evenly into the biscuit cups and top with shredded cheese.
Don't overfill the cups to prevent spillage.
Bake the filled biscuit cups for 25-30 minutes until the biscuits are golden and the filling is set.
Check the biscuits' doneness by their golden color.
Place a bacon lattice on top of each biscuit cup and bake for an additional 3-5 minutes.
This step warms the bacon and melds it with the filling.
Let the biscuit cups cool for 5 minutes before serving.
Cooling allows the filling to set and makes them easier to handle.
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