Bacon & Tomato Cups

Bacon & Tomato Cups8 slices bacon (ham or spinach work great as well)
1 tomato, chopped
1 small onion, chopped
3 ounces shredded Swiss cheese
½ cup mayo (this is usually to much, use just enough to moisten the ingredients)
1 t dried basil
1 16 ounce can refrigerated buttermilk biscuit dough- I like using flaky
Preheat oven to 375. Lightly grease muffin pan (mini is fun for appetizers)
In a skillet over medium heat cooked bacon to crisp and drain on paper towel. In same pan cook onion until tender. Crumble bacon and mix with tomato, cooked onion, Swiss cheese, mayo, and basil. (I add an egg for extra texture)
Separate biscuits into halves horizontally. Place each half into muffin tin cups. Fill biscuit with mixture.
Bake 10-12 min or until golden brown.