“These are great for family gatherings or parties,” says Kirchoff, who has five grandchildren and two great-grandchildren. “We have fresh tomatoes often, so those were the inspiration for the recipe. I’ve tried these with different fillings, but this is the way my family likes them.” With their flaky crust and savory filling, we like them, too!

1 pound bacon, cooked and crumbled
2 medium tomatoes, chopped
1 bunch green onions, chopped
1 cup finely shredded Monterey Jack cheese
1/2 cup mayonnaise
1 8-count tube (16 ounces) flaky buttermilk biscuits

1. Preheat oven to 375 degrees.

2. Mix bacon, tomatoes, green onions, cheese and mayonnaise in a bowl.

3. Apply cooking spray to minimuffin pans. Cut each raw biscuit into fourths and roll each into a ball. Flatten partial biscuits between 2 sheets of waxed paper with a rolling pin. Gently form each piece of dough into a minimuffin cup.

4. Fill with bacon and tomato mixture. Bake 12 minutes.

Makes 32 minicups.

Cook’s Tip

For a zestier flavor, add Mrs. Dash and/or cayenne pepper, to taste.