Bacon Bits
Crispy, savory, and smoky homemade bacon bits, perfect for sprinkling over salads, baked potatoes, soups, and eggs. So much better than the store-bought kind and ready in under 15 minutes!
For 8 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Bacon (5 minutes)
- b.For easier dicing, place the bacon slices in the freezer for 10-15 minutes until firm but not frozen solid.
- c.Stack the chilled bacon slices on a cutting board and use a sharp knife to dice them into small, uniform 1/4-inch pieces.
- 2
Step 2
- a.Render and Crisp the Bacon (8-12 minutes)
- b.Place the diced bacon in a single layer in a large, cold skillet or frying pan. Do not preheat the pan.
- c.Turn the heat to medium-low. Starting cold allows the fat to render out slowly, which is the key to achieving perfectly crispy bacon bits.
- d.Cook for 8-12 minutes, stirring occasionally with a wooden spoon or spatula to break up any clumps and ensure even cooking.
- e.Continue cooking until the bacon is browned and has reached your desired level of crispiness. The foam will subside as they get crisp.
- 3
Step 3
- a.Drain and Cool (5 minutes)
- b.Using a slotted spoon, carefully transfer the cooked bacon bits from the skillet to a plate lined with paper towels to absorb excess grease.
- c.Spread them in a single layer on the paper towels and let them cool completely. They will become even crispier as they cool.
- d.Optional: Carefully strain the rendered bacon fat from the skillet into a heatproof jar. Store it in the refrigerator for cooking eggs or roasting vegetables.
- 4
Step 4
- a.Serve or Store
- b.Use the bacon bits immediately as a topping for salads, baked potatoes, soups, pasta, or eggs.
- c.To store, place the completely cooled bacon bits in an airtight container and refrigerate for up to one week or freeze for up to 3 months.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Start with a cold pan. This is the most important step for rendering the fat slowly and achieving a crispy, even cook without burning the bacon.
- 2Don't overcrowd the skillet. If you're making a large batch, cook the bacon in two separate batches to ensure it fries and crisps up rather than steams.
- 3For easier dicing, partially freeze the bacon for 15 minutes. This firms up the meat and fat, allowing for cleaner, more uniform cuts.
- 4Save the rendered bacon fat! Strain it into a clean jar and store it in the fridge. It's a flavorful fat for roasting vegetables, frying eggs, or making cornbread.
- 5For long-term storage, freeze the cooked bacon bits in a single layer on a baking sheet before transferring them to a freezer-safe bag. This prevents them from clumping together.
Adapt it for your goals.
Spicy
Add 1/4 teaspoon of cayenne pepper or red pepper flakes to the skillet during the last minute of cooking for a spicy kick.
Sweet & SavorySweet & Savory
Drizzle 1 teaspoon of maple syrup or sprinkle a little brown sugar over the bacon in the final 1-2 minutes of cooking. Stir constantly to prevent burning.
HerbedHerbed
Toss the bacon with 1/2 teaspoon of dried rosemary or thyme during the last few minutes of cooking for an aromatic, herby flavor.
Why this is on our healthy list.
Preservative-Free Topping
Unlike many commercial bacon bits, this homemade version is free from artificial preservatives, nitrates, and other additives, giving you control over the ingredients.
Source of Protein
Bacon provides a good amount of protein, which is an essential macronutrient for muscle repair, immune function, and overall body maintenance.
Rich in Umami Flavor
The savory, umami flavor of bacon can enhance the taste of many dishes, potentially helping you feel more satisfied with smaller portions of food.
Frequently asked questions
A 1-tablespoon serving of homemade bacon bits contains approximately 80-100 calories, depending on the fat content of the bacon used and how much fat is rendered off during cooking.