6 slices bacon
1 tomato

1/2 onion
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 can refrigerated buttermilk biscuit dough

Heat oven to 375. Lightly grease a mini muffin pan - I use a cooking spray.

In a skillet, cook bacon. Crumble bacon into a bowl, and mix with chopped tomato, chopped onion, shredded Swiss cheese, mayonnaise and basil. 
 

Separate biscuits. Place into cups of the muffin pan. Fill each biscuit with the tomato bacon mixture. 
 

Bake for 14 to 17 minutes or until golden brown.