Bacon Tomato Tartlets

1 17.3-ounce can flaky biscuits 6 slices bacon - cooked, crumbled 1 medium tomato - seeded, chopped 3 ounces mozzarella cheese - grated ½ cup mayonnaise 1 tablespoon fresh basil leaves - chopped 1 clove garlic 1 teaspoon dried thyme ½ teaspoon dried oregano

Preheat the oven to 350 degrees. Separate each biscuit into three pieces.

Spray the mini-muffin tins lightly with cooking oil. Press the split biscuits into the tins. Mix the remaining ingredients together and fill each of the pastries with the mixture. Bake for 10-12 minutes or until golden brown. Can be frozen and reheated for unexpected guests.