Pineapple Casserole Bacon Cups

◔ Serves 12

20 minutes, plus 20-25 minutes more cooking time

  • 12 strips of thin-cut bacon

  • 15 ounces diced pineapple, fresh or canned

  • 1 tablespoon flour

  • ¼ cup sugar

  • ½ cup grated sharp cheddar cheese

  • ½ cup breadcrumbs

  • 2 tablespoons melted butter

  • 12 circles of bread, any type (sour dough, corn bread, French bread, plain old bread, whatever), same size as the bottom of muffin tin wells

Begin by par-cooking bacon on a sheet pan in the oven. Cook at 400° for about five minutes, ensuring bacon is still somewhat pliable. Remove grease by laying the bacon on paper towels.

Place one bread circle in the bottom of each cup of a 12-cup, non-stick muffin tin. When bacon is cool enough to touch, line the sides of each cup with one slice.

Mix chopped pineapple, flour, sugar, and cheese. Fill each cup with mixture.

Mix bread crumbs with melted butter and top each cup with crumb mixture.

Bake at 375° for 20-25 minutes, covering with tinfoil if breadcrumb topping is getting too brown for your taste.

Let cool slightly before removing from tin and serving.


  • If you need to reheat the cups when you arrive at your destination, cover with tinfoil and heat in a 350° oven for ten minutes or so.

  • If you're transporting for a potluck or any other random reason, transport in the muffin tins, if possible.