No Fuss Bacon Tomato and Cheese Cups
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This No Fuss Bacon Tomato and Cheese Cups is such a crazy simple recipes, let me tell you a brief story before we get to it!
Ryder, my youngest son, adores our one-year-old Bassett hound. He really is helpful with her and wants to wake her every morning and feed her. This is great for me because I’m usually rushed from blogging running, making lunches, and cooking breakfast. He’s not real efficient at it so I didn’t think much this morning when he was in her room, aka the laundry room, a long time. When he did finally re-appear, he said, “Mommie, just in case I ever need to sleep there, did you know I fit perfectly on Summer’s bed?” Ahhh, life with boys!
So. About that No Fuss Bacon Tomato and Cheese Cups. This truly is a no fuss recipe. It’s not pretentious, it’s just downright simple and delicious! And the recipe is so easy to remember, you merely need one cup of everything!
I make it often and made it for a recent football party, because bacon and football go together! You know, kind of like football and bourbon goes together! Anywho, we won the game we were expected to lose, so now they’re Good Luck No Fuss Tomato and Cheese Cups! 😉
No Fuss Bacon Tomato and Cheese Cups
Ingredients
- 1 can tomatoes and green chiles drained
- 1 cup mayonnaise
- 1 cup bacon cooked and chopped
- 1 cup Swiss cheese shredded
- 46 phyllo cups
Instructions
- Place the phyllo cups on a cookie sheet or baking pan.
- Preheat oven to 375 degrees.
- In a large bowl, mix tomatoes (that have been drained), mayonnaise, bacon and cheese until well combined. Spoon 1 tablespoon mixture into each phyllo cup. Bake 15 to 18 minutes or until bubbly and cheese is melted. Serve hot or room temperature.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I love appetizers and party foods.
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I love bacon cups! My friends mom introduced me to them. I use either the flakey biscuit rolls or croissants interested of phyllo. But, I’m going to try it out and see how it tastes. I get the buttermilk biscuits, forgot to mention that.
Everything else is the exact same way ingredients,mini muffin pan, cook time is until the crust is tan in color and bake temp is the same.
That sounds yummy. I’ve never had them in biscuit cups. Got to try it
I am attempting to make the cups myself for the first time. having looked at other recipes for making cups, I am quite unclear about whether you filled the ‘raw’ cups and baked everything at once, or if you made/baked the cups and then baked them again with the filling. Guidance?
Fill the raw cups then bake
Guess what will be included on this year’s Superbowl snack tray?! Thanks!! 🙂
I’m thrilled! I could eat the whole batch, one of my favs!
Not sure where I’d get the phyllo cups.
Most grocery stores carry them. They’re located in the freezer section by the pie crusts.