Bacon strips are wrapped around a slice of bread to create a cup that is then baked, cooled and filled with lettuce and tomato. A quick drizzle of your favorite mayo (I spiked mine with Sriracha), and you've got a perfect party snack, appetizer or side dish.
This recipe is super easy (and fast!) but here are a few tips to ensure success:
- Use regular bacon, not thick-cut. The thicker strips will take up too much room in the muffin cups, and not hold their shape as well.
- Be sure to par-cook the bacon, to render some of the fat and make the strips a little easier to work with.
- I used parchment paper liners in my muffin tin, as they are non-stick. If you choose not to use liners, be sure to grease the wells of the tin generously.
Bacon, Lettuce and Tomato Cups
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
- 12 strips bacon (not thick-cut)
- 2-3 slices sourdough bread (or any bread you prefer)
- 2-3 red leaf lettuce leaves
- 24 grape or cherry tomatoes, halved
- Mayo (plain or flavored)
- 1. Pre-heat the oven to 400 degrees. Line a muffin tin with 6 liners (or grease generously).
- 2. Partially cook the bacon on the stove top until just starting to brown around the edges, but still pliable. Drain on paper towels and cool slightly.
- 3. Using a 2" cookie cutter (or drinking glass), cut six circles from your bread slices.
- 4. Wrap 2 bacon slices inside each well of your muffin tin (they will overlap). Place a bread round in the bottom of each well. Bake till bacon is crisp, about 20-25 minutes. Let cups cool slightly and remove from the tin.
- 5. Fill each cup with some torn lettuce, tomatoes and a drizzle of mayo. Serve immediately.
Images via Sheri Silver