Mini keto cobb salad in a bacon cup. This fun twist on a California classic is full of great flavor and makes a perfect low carb appetizer.
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
12slicesthin cut bacon
1cupfinely chopped romaine lettuce
1/2cupchopped cooked chicken
1hardboiled eggthinly slices
2tbspcrumbled bleu cheeseoptional
Dressing of choice
Preheat the oven to 425F. Turn a standard size muffin tin upside down and cover with foil, shaping tightly against the cups.
Cut 6 of the bacon slices in half. Cover the each muffin cup with two halves of bacon in an X pattern over the bottom. Wind one full-length piece of bacon around the sides each cup so that and secure with a toothpick.
Bake the bacon cups until done to your liking. I found this to be about 35 minutes for crispy bacon. Remove and let cool for 20 minutes, then remove the toothpicks and take the cups off the foil, turning right side up.
Divide the lettuce, chicken, avocado, egg, tomato, and bleu cheese among the cups.
Top with your favorite dressing and serve. Or don't dress at all, they are tasty without it!