These bite-sized BLT Bacon Cups are a gluten-free version of a BLT but with the added creaminess of the avocado. Perfectly poppable and so delicious!
12 Thick-Cut Black Pepper Bacon Slices
1/2 large avocado (peeled, diced)
1/2 cup fresh tomatoes (diced)
2 leaves Green-Leaf lettuce (torn into small squares)
1/2 Jalapeño (seeded, diced small)
Salt and Pepper to taste
Make the Bacon Cups
Each slice of bacon will make one “bacon cup.”
Preheat oven to 450F.
Roll each slice of bacon o be ⅓ longer than it starts out as. The reason you buy thick cut bacon is that you need to roll out your bacon to make sure it is long enough to make a complete cup.
Once the bacon is rolled out, cut each slice into 2 pieces. One piece that is 1/3 of the length, leaving a second piece that is 2/3 of the length.
Wrap the long piece in a circle around the inside of muffin pan well making a circle around the sides.
Place the smaller bacon piece in the bottom of the muffin well, pressing it down making a cup shape.
Bake for 20-30 minutes until bacon is crisp.
Remove the bacon cups from the muffin pan, and allow to cool on a paper towel or parchment paper to drain a little.
Make the BLT avocado filling
Cut the whole avocado in half and remove the pit.
Cube the avocado in the skin and scoop out into a bowl.
Add the tomatoes and jalapeno and toss to combine.
Season with salt and pepper.
Assemble the BLT Bacon Cups
Into each bacon cup, place a leaf of green leaf lettuce, covering the bottom and sealing any “cracks” in the bacon cup.
Spoon 1 tablespoon avocado/tomato mixture into each bacon cup.
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- Category: Appetizers, Tapas
Keywords: bacon cups, BLT, Appetizer, Bacon, Guacamole