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Mini BLT Cups – An Easy Appetizer Recipe

Mini BLT Cups are little appetizers containing all the flavors of your favorite BLT sandwich in one small bite. A crispy toast shell holds a delicious filling of chopped tomatoes, romaine lettuce, smoky bacon, and creamy mayonnaise.

You can prepare the tiny toast shells in advance and do most of the prep work for the filling early. I love appetizers that can be made ahead of time, because then you can enjoy your own party instead of fussing in the kitchen!

Close up of four BLT cups appetizers on a white background.

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A variation of this recipe originally appeared in my cookbook, 101 Things To Do With Bacon. If you love the flavor of delicious BACON, check out our recipes for Bacon Macaroni SaladFried Corn with BaconBacon Artichoke Cheese Dip and Corn Chowder with Bacon.

Why You’ll Love This Recipe

Delicious Flavor: The classic flavors of a BLT sandwich are perfectly captured in these cute little appetizers.

Easy to Make: The toast shells bake in six minutes, and the filling is simple and quick, too.

Make in Advance: Make the shells and salad filling in advance, and all you have to do is assemble the small bites before serving. You deserve to enjoy the party!

Ingredients Notes

Here’s what you’ll need to make these mini BLT bites:

Bread, lettuce, bacon bits, salt, pepper, mayonnaise and tomatoes.

6 slices soft white or wheat bread – Soft sandwich bread works best.

1/2 cup bacon bits – This is approximately 6 slices bacon, cooked, drained and chopped or crumbled.

1 cup shredded Romaine lettuce – I like Romaine because it holds its crispy texture well, but you can substitute Iceberg, butter lettuce, or leaf lettuce if you prefer.

1 pound ripe tomatoes, cored, seeded and finely chopped – This is great with summer garden tomatoes, but in the winter you can use cherry tomatoes.

2 to 3 tablespoons mayonnaise – My family is especially fond of Duke’s brand.

You’ll also need a little salt and pepper to season the BLT mixture. I like fine sea salt because it dissolves easily in the mayo, and freshly ground black pepper.

Pro Tip: After chopping the lettuce, spread it on a paper towel and let it sit for a few minutes to extract any excess moisture. This will help keep the lettuce crisp.

Equipment Needed

Aside from a sharp knife, cutting board and bowl, you’ll need a mini muffin tin and a 2-inch round cutter to make this recipe.

Step by Step Instructions

Here’s how to make easy BLT bites. (Scroll down for the printable recipe card if you prefer!)

STEP ONE | Preheat oven to 450 degrees F and lightly grease a mini muffin tin.

STEP TWO | Use a rolling pin to roll two pieces of bread until flattened and about 1/8 inch thick.

Two pieces of bread being flattened by a rolling pin on a cutting board.

STEP THREE | Cut the bread in rounds using a 2-inch cutter. Depending on the size of your bread, you may be able to fit between 2 and 4 rounds. Repeat with the remaining bread and cut 24 total rounds.

Using a scalloped round cutter to cut a circle from a piece of flattened bread.

STEP FOUR | Press 12 bread rounds into the cups of a mini muffin pan.

12 bread rounds pressed in a mini muffin tin.

STEP FIVE | Bake just until lightly browned around the edges, about 6 minutes. Cool for 1 minute, then remove from pan and finish cooling on a wire rack. Repeat with the remaining 12 bread rounds.

Just-baked toast cups cooling on a wire rack.

STEP SIX | Combine the chopped bacon, lettuce, tomato, in a small bowl. Stir in the mayonnaise, salt, and pepper.

Chopped bacon, lettuce and tomato in a white bowl.

STEP SEVEN | Fill each bread cup with a spoonful of the BLT mixture. You’re done! (How easy was that?)

Arrange the tiny BLT cups on a platter and serve immediately.

Two dozen mini BLT cups on a white platter ready to serve.

Storing Leftovers

These little cups are best eaten the day you make them. However, leftover appetizers can be covered with foil or plastic wrap and refrigerated for up to 1 day. The toast shells will not be as crispy, but they’ll still taste good.

Make Ahead Directions

To make this appetizer in advance, first bake the toast shells. They can be stored in a tightly covered container at room temperature for up to 2 days.

Chop the filling ingredients and refrigerate up to 2 hours in advance. Just before serving, stir together the filling and fill the shells. Enjoy the party!

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4 mini BLT cups appetizers.

Mini BLT Cups

Eliza Cross
These small bites feature a fresh filling of chopped bacon, lettuce, tomato and mayo in cute, bite-sized toast cups. Perfect for parties and potlucks!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizers
Cuisine American
Servings 24
Calories 54 kcal

Equipment

Ingredients
  

  • 6 slices soft white or wheat bread
  • 1/2 cup bacon bits cooked and drained
  • 1 cup shredded Romaine lettuce
  • 1 pound ripe tomatoes cored, seeded and finely chopped
  • 2 to 3 tablespoons mayonnaise
  • salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 450 degrees F and lightly grease a mini-muffin pan.
  • Flatten each slice of bread with a rolling pin, and cut 4 rounds from each slice with a 2-inch cookie cutter.
  • Press the rounds into the mini-muffin pans to form shallow cups.
  • Bake until lightly browned, about 6 minutes. Cool on a wire rack.
  • Combine the bacon, lettuce, and chopped tomato in a large bowl. Stir in mayonnaise, salt and pepper.
  • Fill each bread cup with a generous portion of the BLT mixture and serve immediately. Makes 24 mini BLT cups.

Notes

Storage: These little BLT cups are best eaten the day you make them. However, leftover appetizers can be covered with foil or plastic wrap and refrigerated for up to 1 day. The toast shells will not be as crispy, but will still taste good.

Nutrition

Calories: 54kcalCarbohydrates: 6gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 0.5mgSodium: 129mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 329IUVitamin C: 3mgCalcium: 16mgIron: 0.4mg
Keyword bacon, BLT, lettuce, tomatoes
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Four mini BLT cups on a white background.

About Eliza Cross

Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.

6 thoughts on “Mini BLT Cups – An Easy Appetizer Recipe”

  1. Thank you for the yummy and simple recipe without a bunch of pop-up ads! Much appreciated and I am anxious to try your recipe.

    Where did you get your cutter with a pop-out thingie?

    Reply
    • Kristi, thank you for your kind comments. I was especially happy to hear your feedback about the lack of intrusive ads. That’s been a conscious decision in order to make the browsing experience here relaxing for readers.

      Here’s a link to a set of fluted cutters that work perfectly for this recipe: https://amzn.to/3owcHCH

      Thanks again and all the best, Eliza

      Reply
  2. I am making these precious little cups today. Can I make the filling in the morning to fill for a luncheon. It would be refrigerated for about 5 hrs before filling cups.

    Reply
    • Ruth, I hope your luncheon is great fun! Yes, you can make the filling in advance. If you want the lettuce to be extra crispy, you could store it in the fridge in a separate baggie and add it to the filling right before you fill the cups. But that’s not a big deal. Hope you enjoy this tasty recipe! ~Eliza

      Reply

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