Homemade Bacon Bits

BaconBits122 Bacon bits. Who doesn ’ metric ton love those crunchy, flavorful small nuggets ? Whether you sprinkle them over a broil potato, toss them into salads, or add a few to your scrambled eggs, there ’ s no deny : they ’ re curse handy. A touch of bacon spirit without the messy work of cooking actual bacon .
I used to buy the prepackaged bacon bits all the time, but it wasn ’ triiodothyronine until I started being conscious of what I was consuming that I stopped. Just one expect at the label is enough to deter a lot of eaters : simulated bacon bits. So… not even actual bacon, equitable simulated, crunchy bits that miraculously don ’ t tied need to be stored in the refrigerator. Yum !
I stopped buying them. My sour skim baked potatoes were left barren .
sure, I could have fried up some bacon and sprinkled the crisp bits on the potatoes, but in all honesty, I hate frying bacon. I actually, truly hate it.

It ’ second messy. It ’ mho greasy. It spatters. only three strips fit in the pan at a time. I love eating it, but the work of cooking it is undesirable. I rarely ate it at family until I discovered that you can bake bacon in the oven. One pan, some aluminum foil, slowly clean up, and it ’ s possible to cook an stallion gang all at once, in bulk .
It ’ s the only way I cook bacon immediately !
BaconBits222 Simply production line a baking tray ( with edges, so the grease stays on the pan ! ) with aluminum foil, lay the bacon strips on the hydrofoil, and bake for about 20 minutes in a 375°F oven. Remove them from the heat and drain off the fatty ( save the fat for these cookies ! ), then corrode as normal .
To make your homemade bacon bits, cook the bacon until crisp, let cool, and crumble it into bantam bits ( or pulse in the food processor ). Store them in a freemason jolt and keep them in the deep-freeze !
It ’ second life changing. I have a jar of frigid bacon bits in my deep-freeze at all times. I use a sprinkle here and a sprinkle there, as needed, to spice up any dish .
You can warm them up in the microwave if you want, but I recommend skipping that dance step ! The bacon bits don ’ metric ton even need thaw ; when cold, they taste precisely like those simulated, crunchy bacon bits, but without all those nasty chemicals .
Baking the bacon lets you cook a big batch all at once, and storing the bacon bits it in the deep-freeze keeps them from going bad .
real bacon bits at your fingertips !
( That ’ s a pretty great jingle, can I patent that ? )

Homemade Bacon Bits






writer :


Prepackaged bacon bits can be a very disappointing addition to meals. Up your topping game by making your own ! These bacon bits storehouse well in the deep-freeze. Simply remove a handful when you need them ! manipulation in salads, scrambled eggs, waffle batter, baked potatoes … you name it ! Ingredients

  • 1 package of sliced bacon


  1. Preheat oven to 375 F. Line two baking trays with aluminum foil, and lay the bacon slices on the foil. Bake for 18-20 minutes until bacon is cooked and crispy. Remove from oven and transfer to a paper-towel lined plate to drain off any fat. Try to remove as much of the fat as possible, as the dryer the bacon is, the better it will freeze. Let cool to the touch. Tip: reserve the bacon fat, if desired. Congealed bacon fat is a wonderful butter replacement in baking!
  2. Once bacon has cooled, transfer to a food processor and chop until broken into tiny bits. Transfer the bacon bits to a jar or freezer bag.
  3. Store in the freezer and use whenever you need ’em!

Notes Bacon fatness, when congealed at room temperature, makes a great butter refilling in baking ! Try storing your bacon fat and using it in recipes such as this one ! 3.5.3208