Total Time
Prep 5 mins
Cook 5 mins

Fresh is just so much nicer then the pre-packaged kind that uses picnic bacon and tastes like cardboard. These fry quickly and you don't have to crumble the slices after frying them. There is no need to separate the pieces. They will separate during cooking. Use these in any recipe calling for crumbled bacon or bacon bits. Perfect for salads and baked potato toppings or twice baked potatoes.


  1. Partially freeze your package of bacon so that it holds together easier while slicing.
  2. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide.
  3. Turn the bacon and cut the strips into pieces also about 1/4 in wide.
  4. Sprinkle with pepper.
  5. Fry over a medium high heat until crisp.
  6. Remove with a slotted spoon and drain on paper towels.
  7. You can freeze this for later use by placing the bacon bits in a single layer on a cooking sheet. Once they are frozen, place them in a zip lock bag for use in recipes, salads or baked potatoes. Freezing this way allows you to be able to take out just what you need without thawing the entire bag of frozen solid bacon bits.
Most Helpful

5 5

What a unique idea!!! I never use the processed bacon bits as I find they have too much salt in them. I had a lb of bacon sitting in the fridge that I needed to do something with. I cooked them up then put them on a cookie tray and put my timer on for 20 minutes until they were partially frozen, then bagged them! They won't stay there long as I plan on using part of them for Dave's Killer Baked Beans (56969) tomorrow!! Kudos on a great idea!!!

5 5

Awesome tip, you have made my life easier.

I, too, keep bacon always fried up for use in chocolate cakes, chocolate chip cookies, omelets and just plain ol' scrambled eggs, however, so that the bacon doesn't shrink so much I do it a bit different. I cut the bacon in 1/4" strips while still partially frozen, then place each strip on its side in a skillet set on low medium and cover tightly. After 15 minutes, I separate the pieces and continue to cook with the lid on another 15-20 minutes. Then I take the lid off and keeping the same temperature, let it cook about 30 more minutes. By "sweating" the bacon, the juices will keep the bacon plumped up and the same size. When crisp I drain it and keep the drippings for other uses. I store it in a tightly covered dish in the refrigerator. My rescued Pugs get a few bits on their Sunday morning meal. Oops! I'm spoiling them!