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
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.