How to Make Bacon Bits and Why You Should Make Them

Five pounds of bacon. That’s how much I cooked at one time a couple weeks ago. This might sound excessive to you, but have you met my family? 

The following are conversations I have every single time I am at the grocery store when people see my shopping cart:

Person: Wow, what are you going to do with all those berries?
Me: Eat them.

Person: Wow, what are you going to do with all that chicken?
Me: Eat it.

Person: Wow, what are you going to do with all those peaches?
Me: Eat them.

And on it goes. Every time. Without fail. At least one person at the store comments on the abundant contents of my shopping cart. Apparently my cart looks like one big party. This is what happens when you have a household of teenage boys. Also, when there is a good price, I buy in bulk. It only makes sense, but apparently people aren’t used to seeing a woman with 15 packages of cheese. I had no idea I was such an anomaly. As if 15 packages of cheese at one time is somehow weird. It’s a day in the life, man. A day in the life.

So back to the bacon. No, we did not eat all five pounds at once. Goodness.

I found it for a fantastic price, which of course means that I bought 10 packages. (Wow, what are you going to do with all that bacon? We’ve been through this already…)

I froze five packs and then proceeded to cook the other five pounds. Why?

  1. Because why cook one when you can cook five and only dirty one pot?
  2. Having bacon bits in the freezer saves oodles of time and means all I have to do is grab the cooked bacon and use it in a meal (see ideas below).
  3. When I cook bacon, my clothes and hair smell like bacon. I’d prefer this scent to be my perfume of choice only occasionally.

How to Make Bacon Bits and Why You Should Make Them

What’s the easiest way to make Bacon Bits?

I pick up the entire package of bacon, with the strips all stuck together, and I cut it with kitchen shears like this:

bacon bits 1

For five pounds, I use my largest pot. Once the pieces are cut, I cover it and cook it on medium heat for about an hour, stirring every once in a while so it cooks evenly. (A smaller amount of bacon would take much less time, but I know nothing about cooking in small amounts.)

bacon bits2

Once the bacon is fully cooked, I strain out the grease, allow it to cool, then package it up in meal-sized portions for the fridge and freezer.

bacon bits4

bacon bits3

What will I do with all the Bacon Bits? As needed, I’ll pull some out to quickly make:

In other “why you should make your own Bacon Bits” related news, I believe it is important to be aware that we’re aware that: “Bac’n Pieces™ Bacon Flavored Bits are artificially flavored textured soy flour to imitate bacon pieces.” Ingredients include Textured Soy Flour, Canola Oil, Salt, Caramel Color, Maltodextrin, Natural And Artificial Flavor, Lactic Acid, Yeast Extract, Disodium Inosinate And Disodium Guanylate (Flavor Enhancers), And&Nbsp;Fd&C Red 40.

I’d stick with real bacon if I’m you. It’s not difficult and the taste is no comparison.

Ever made your own bacon bits? Ever get amazed comments at the store because of the amount of food you buy? Ever cut bacon with scissors?


  1. Debbie says

    I make wedding cakes and get many stares and comments when I check out at the store with 10 two-pound bags of powdered sugar!


  2. Sharon says

    When you say you “strain out the grease,” please tell me you don not throw it away, but you save it in a jar to use for all sorts of sautéing and other deliciousness. My husband pours our grease in a mason jar and enjoys labeling it affectionately, such as, “Bacon Love,” “Bacon Bliss,” “Bacon Jelly,” etc… :) Sharon


    Laura Reply:

    I do save a jar full – we love it in green beans!


  3. emcknits says

    Have you ever tried baking your bacon? I have heard of others baking full pieces and was wondering how that might work on the bacon bits.


    Laura Reply:

    I do bake full pieces of bacon, but I feel like it would take a long time to bake all the bacon bits since I do so many at once and they need to be stirred around frequently. :)


  4. Rachel Fisher says

    What type of bacon do you look for? Any particular requirements? And I feel like you should include your Cheesecake Factory avocado/bacon/corn salad in this list…it is SO GOOD!


    Laura Reply:

    I much prefer a “no nitrite” version if I can, but sometimes I just buy what’s on sale. :) The Cheesecake Factory salad is actually listed – it’s the BLT Chopped Salad. My FAVORITE!!


  5. kentuckylady717 says

    We get the 3lb.or 5lb. Real Bacon Bits at Sams’ or Costco and we share them….less mess that way….. we do not buy the fake bacon bits…..they are horrible……
    When I do ocassionally fry bacon, I pour out the bacon fat….I agree it does flavor the beans….but it is not really healthy either…..I am surprised that you use it…..I always cook an onion in fresh green beans and throw in a few real bacon bits, and a couple other spices… not use the bacon fat at all………..especially people who have high cholesterol or heart issues…..and when I cook pinto beans I season them the same way…..they are still delicious and more healthier….a friend of mine used to cook her beans that way per Dr. orders for her husband…..she did not even use the bacon, just a big onion chopped, salt & pepper, some garlic, parsley, and they were delicious and you did not miss the fat…..just sayin….


  6. Sarah says

    When Fresh Thyme has a sale on their very local (within 10 miles) bacon, I buy at least 10 pounds. I mean, $2.99 a pound. You can’t beat it! I think the cashiers aren’t too surprised to see me anymore. I’m sure they expect me on Fridays.


  7. Martina says

    Thank you for writing this post! I just had 30 people over for a salad bar supper this evening. Your method for making bacon bits really helped me out.

    My husband came up with a time saver. He asked the butcher to chop the bacon when he purchased it. Thanks again for sharing your wisdom!


  8. Alicia says

    Laura!!! This has changed my bacon cooking life!! Thank you. I did this today while stockpiling breakfasts into the freezer. Totally worked just like you said. I confess, I had my doubts. Even my husband walked through & asked what I had cooking (well, hello, obviously BACON, take a whiff!!)! (: (: He said, “You are boiling bacon?” As if I would dare mess with the sacredness of bacon preparation. Bless his heart. Thank you from all the bacon lovers at my house!!! We heart you Laura! <3


  9. says

    You just toss the bacon in a big pot, nothing else, and stir occasionally? This is a stupid question, but don’t you add water? Maybe I just missed that in the post….


    Laura Reply:

    No water, just put it in the pot and let it cook. It creates its own moisture as grease is released, especially with that much bacon at one time. :)


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