Start by cooking your bacon. I prefer to bake mine on a wire rack pan in oven. Ovens vary, but I bake mine at 425 degrees for about 20 mins. See full blog post for other bacon cooking ideas to save some time.
Once bacon is done cooking, let it cool on a plate lined with paper towels. Use a sharp knife to chop into small pieces about the size of a raisin.
Dice 1/2 cup of grape tomatoes into small pieces (I cut the tomato into approx 8 small pieces, roughly the same size as the chopped bacon). Combine the bacon and tomato in a medium sized bowl.
Stir in 2/3 cup of mayo, 1/4 tsp garlic powder and 1 tsp of dried basil.
Add 5 oz (approx 1.5 cups) shredded Swiss cheese and give all a good stir to combine. I recommend shredding your own cheese versus buying pre-shredded. It will melt better.
Spray your mini muffin pan with cooking spray being sure to coat every cup.
Open the tube of biscuits. I recommend getting the "flakey layers" variety as they pull apart nicely. Peel each biscuit into 3 thinner layers. Place one thin layer in each mini cup of the muffin tin and use your finger to push it down creating a place for the bacon mixture. An 8 biscuit tube will make 24 mini BLT Bites.
Fill each biscuit cup with a spoonful of the bacon tomato mixture. I like to position a tomato on top to give each one a nice pop of red on top, but that is completely optional).
Bake at 375 degrees for 11-13 minutes or until the biscuits are golden. Use a butter knife to slice apart any that may bake together a bit. reform dough cup while its still hot. Remove the BLT Bites from the pan and let them cool on a serving tray for few mins.
Top with shredded romaine or iceberg lettuce before serving.
Notes
Store leftovers in an airtight container in refrigerator for up to 4 days.To reheat simply pop in the microwave for a few seconds until heated though and cheese is melted again.For more fun appetizers, try (Grown Up) Pigs in a Blanket with Siracha Mayo or Hawaiian Chicken Nachos.