BLT Cups

BLT Cups

These lighter BLTs skip the bread and put major emphasis on the bacon – which is what we all really want. We replaced the mayo with greek yogurt to help make these lighter as well, but you can use the traditional mayonnaise or even sour cream if you prefer. Be sure to sue cooking spray to help keep the bacon from sticking and remove them when still quite warm so they don't harden to the pan!
Course: Snack
Keyword: Bacon


  • 12 slices bacon
  • 1/2 c. Greek yogurt
  • 2 tsp. lemon juice
  • 2 tbsp. chopped chives plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. halved cherry tomatoes
  • 1 head of romaine lettuce chopped
  • 1 avocado chopped


  • Preheat oven to 400°. Invert a muffin tin upside down onto a large rimmed baking sheet.
  • Cut 8 slices of bacon in half crosswise. Lay two of the halved strips onto an inverted muffin tin cup in the shape of a cross. Weave two more half pieces on both sides to create a mini weave. Wrap the entire cup with a whole slice of bacon. Repeat to make three more cups. Bake until crispy, about 20 minutes. Let cool for 5 minutes, then remove from tin.
  • Make dressing: In a medium bowl, whisk together Greek yogurt, lemon juice and chives and season with salt and pepper. Add tomatoes and lettuce and toss to coat.
  • Fill cups with dressed lettuce and tomatoes. Garnish with more chives to serve.