Suzanne Johnson, the author of the Southern Bits & Bites cookbook series, joined Suzanne Lawler in the WMAZ studio to show us how to make BLT bites.


12 strips of bacon: 6 cups

1 cup cherry tomatoes sliced in half

2 cups iceberg lettuce thinly sliced

1 tbsp mayonnaise

1/2 cup sour cream

Juice of 1/2 lemon

Salt and Pepper to taste


  1. Preheat oven to 400 degrees.
  2. Wrap bacon around bottom end of greased cupcake tins to make a “cup”
  3. Bake for 20 minutes and remove from cupcake tin to drain on paper towels.
  4. While bacon is baking, mix together remaining ingredients and scoop into bacon cups.