Bacon Lattice Tomato Muffins #Rsc

• 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

1. Preheat oven to 400u0b0F Line a rimmed baking sheet with Reynolds Wrap(R) Foil. Spray lightly with non-stick spray or use non-stick Reynolds Wrap(R) 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 350u0b0F.
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(R) 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.

foil, bacon, mayonnaise, cream cheese, rosemary, salt, pepper, container grape tomatoes, onion, cheese

Taken from www.food.com/recipe/bacon-lattice-tomato-muffins-rsc-486496 (may not work)