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    Home » Pork Recipes

    How to Make Bacon Bits

    Published: Aug 19, 2024 by Dorothy Bigelow · This post may contain affiliate links · Leave a Comment

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    A white bowl filled with crispy bacon bits.
    A white bowl filled with homemade bacon bits.
    A bowl of homemade bacon bits.

    Learn the secret of how to make bacon bits that are perfectly crispy, crunchy, and flavorful every single time. Save money and make your own at home - you can even freeze some for later!

    A white bowl filled with homemade bacon bits.

    One of the secrets to being a good home cook is to always prep your own bacon bits!

    Pre-cooked store bought bacon just doesn't hold a candle to freshly cooked. It adds the perfect crunch and savory flavor to all of your favorite casseroles, baked potatoes, dips, salads, and more.

    For many years I simply cooked bacon slices, then chopped them into bits. Over time, I realized that the best results always came from bacon that was first chopped - then cooked until crisp.

    Keep reading for the best method for making homemade bacon bits. They are consistent in size, taste, and texture. You're going to love 'em!

    Why Homemade?

    1. Cheaper. Store-bought is pricey compared to fresh bacon. Making your own means you can save some serious coin!
    2. Crispier. Since these are made fresh they are extra-crispy and deliver a satisfying crunch.
    3. Tastier. Nothing is better than fresh bacon that hasn't been treated for long term storage. Yum!
    4. Freezer-friendly. If you want to make sure you have some on hand for the next time you need some, make a big batch and freeze for later.

    Ingredients

    A package of bacon on a parchment sheet.
    • Bacon: This can be any type of bacon you like, and will work just as well for thick-cut bacon. You can even experiment with flavored bacon like maple, applewood, cracked pepper, etc.

    Budget-friendly tip: If you can get bacon ends at your butcher, you can save even more money than you would by using sliced bacon.

    Equipment and Tools

    • Large skillet (or Dutch oven - this reduces grease splatter)
    • Sharp knife
    • Wooden spoon
    • Paper towel

    How to Make Homemade Bacon Bits

    A package of bacon sliced into ¾" pieces.
    1. Keep the bacon slices lined up as they were in their package, and slice them into ½-3/4" pieces along the long side.
    Slicing bacon into cubes.
    1. Stack up the ½-3/4" rectangles into small piles, then slice the rectangle in half so your bacon slices are small, rough squares.
    A dutch oven filled with bacon pieces.
    1. Heat a Dutch oven or large, high-sided skillet over medium heat.
    2. Once the surface is hot, add the bacon pieces, and stir to break them up.
    A wooden spoon holding up cooked crispy bacon pieces.
    1. Cook, stirring often, until the bacon pieces are crisp enough for your liking. You may need to remove them in batches, as some may cook fast than others.

    Top tip: Stirring frequently will promote even cooking, which makes it more likely that all of the bacon will be ready at the same time.

    Draining

    Homemade bacon bits draining on a paper towel.
    1. Line a plate or tray with several layers of paper towel.
    2. Remove the cooked bacon bits with a slotted spoon (or wooden spoon) and place on the paper towels to drain any excess grease.
    3. Once the bacon has cooled and drained for several minutes, it should crisp up and be ready to use right away!

    Ways to Use Bacon Bits

    • In salads (like my Amish broccoli salad)
    • Dips
    • Casseroles
    • Soups
    • Mashed potatoes
    • Roasted potatoes (try it with my recipe for ranch roasted potatoes!)
    • Baked potatoes
    • Appetizers
    • As garnish or topping

    Storing and Freezing Homemade Bacon Bits

    • Allow the bacon to cool completely before transferring to storage.
    • Store in an airtight container or freezer bag.
    • Keeps in the refrigerator for up to 3 days, or freeze for longer storage.
    • Re-crisp the bacon by heating it in a dry skillet, air fryer, or microwave.
      • Drain warmed bacon on paper towels, and cool for 2-3 minutes before serving.
      • Draining and cooling will help with crispiness.
    • Freezing: Allow to cool and place in a freezer bag, label, and remove excess air. Freeze for up to 3 months. Re-crisp bacon as needed (can be from frozen).
    A small bowl filled with bacon bits.

    Expert Tips

    • Slice the bacon before cooking. The game-changer for me was discovering how much better bacon bits turn out when the raw bacon is sliced ahead of cooking. If you cook it first, then crumble it - you get bacon "flakes" more than true "bits".
    • Work in batches if you need to. If making a small batch, it's easy to ensure everything is cooked evenly. If you're cooking a large amount, it's easier to work in batches of 8-12 slices worth at a time.
    • Use the leftover bacon grease. You don't need to discard the bacon grease! Line a funnel with a coffee filter (or several layers of paper towel) and place it over a glass jar. Pour the grease through; the leftover debris will collect in the filter, and the pure grease will collect in the jar below. Use it to cook your favorite greens, add it vegetable dishes, or use it to brown chicken, beef, etc.

    Recipe FAQs

    What's the easiest way to make bacon bits?

    The easiest way to make homemade bacon bits is to slice raw bacon into ½" pieces, and cook it over medium heat until crispy. Remove the crispy bacon bits with a slotted spoon and allow to drain on a paper towel lined plate.

    Can I use a food processor or food chopper to cut bacon into pieces?

    It's not recommended to use a food processor to chop bacon, as it's hard to get consistent sizes and often creates more of a paste than anything else. If you have a very sharp food chopper, you may be able to get good results - but I recommend doing it by hand with a knife. It's the best way to ensure consistent size.

    Do you cut bacon bits before or after cooking?

    Slicing raw bacon before cooking results in bacon bits that are more consistent in size and crunch. They also resemble store-bought versions, while chopping cooked bacon results in larger, flatter pieces - which just aren't the same.

    A close up of bacon bits that have been cooked until crispy.

    More Ways to Cook Bacon:

    • Oven baked bacon
    • Air fryer bacon
    • Instant Pot bacon
    • Candied bacon
    • Million dollar bacon
    • Billionaire's bacon

    Favorite Recipes That Use Bacon Bits:

    • A white bowl filled with broccoli salad. It's garnished with cheddar cheese shreds and bacon.
      Broccoli Salad
    • A bowl of cheesy soup topped with sour cream, cheese, and bacon.
      Loaded Baked Potato Soup
    • A bowl of loaded baked potato dip topped with shredded cheese, bacon, and green onion.
      Loaded Baked Potato Dip
    • Bacon and Gruyere Egg Bites (Starbucks Copycat)

    If you loved this recipe for homemade bacon bits, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.

    A small bowl of bacon bits on a marble counter.

    How to Make Bacon Bits

    Learn how to make bacon bits that are perfectly crispy, crunchy, and flavorful. Cheaper and better than store-bought!
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    Course: Breakfast, Condiments
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Cooling time: 5 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 8 servings
    Calories: 37kcal
    Author: Dorothy Bigelow

    Equipment

    • Dutch oven or large skillet with high sides

    Ingredients

    • 8-16 slices bacon regular or thick-cut

    Instructions

    • Use a sharp knife to cut your bacon into squares roughly ½-¾” in size. You can do this by lining up the bacon as packaged and slicing it into ½-¾” pieces vertically. Then, stack these rectangular pieces and slice them in half, making smaller squares. The particular shape of the bacon pieces doesn't matter as much - just aim for them to be roughly less than 1” on any side.
      Slicing bacon into cubes.
    • Use your fingers to gently separate any slices that are sticking together. Don’t worry about this too much, as they will break apart as they cook, but separated slices make for more consistent and even cooking.
    • Heat a Dutch oven (or a large skillet with high sides) over medium heat for about 2-4 minutes, or until it radiates heat when you hover your hand in the middle.
    • Add the bacon pieces to the preheated Dutch oven or skillet, and stir them gently with a wooden spoon to break them up.
      A dutch oven filled with bacon pieces.
    • As the bacon starts to cook, the fat will render and the pieces will start to crisp up. Continuing stirring occasionally to help them cook evenly.
      A wooden spoon holding up cooked crispy bacon pieces.
    • Remove pieces with a slotted spoon as they are crisp and cooked to your liking, and place them on a paper-towel lined plate to drain.
      Homemade bacon bits draining on a paper towel.
    • Note: As the rendered fat increases in volume, your bacon pieces will cook more quickly, so watch them more carefully. If needed, turn down the heat if you find them cooking too quickly.
    • Continue to remove batches of pieces as they are cooked to your liking, and drain them on paper towels. Refresh your paper towels or start another plate if needed.
    • Allow the bacon bits to cool for 3-5 minutes before using; they will crisp up as they cool.
    • Transfer any leftovers to an airtight container or freezer bag. Store in the refrigerator for up to 3 days, or freeze for up to 3 months. For the best results, recrisp your bacon bits in a skillet just until a small amount of grease is rendered. Then drain on a paper towel lined plate and use as desired.
    Did you try this recipe?Tag me at @dashfordinner and share your photos!

    Notes

    Can I use turkey or beef bacon instead? I haven’t tested this with beef or turkey bacon, but I would not recommend this exact method. Beef and turkey bacon are very lean types and low in fat, so they do not render a significant amount of grease. Instead, I recommend cooking the slices as you usually would (typically in a skillet or air fryer), then chop them into small pieces with a sharp knife.
    Storage: Transfer cooled bacon to an airtight container or freezer bag and store in the refrigerator for up to 3 days (most people store theirs for longer, but I recommend freezing it if you need it beyond day 3).
    Freezing: Allow the bacon bits to cool completely, then transfer them to a freezer bag, label, and freeze.
    Recrisp the needed amount of bacon by adding it to a preheated skillet. Once a small amount of fat has rendered, transfer the crisped pieces to a paper towel lined plate to drain (there won’t be as much fat at the first time, but removing that fat will help with crispiness).
    Ways to use bacon bits:
    • Salads (broccoli salad, caesar salad, etc)
    • Dips (like my loaded baked potato dip)
    • Soups
    • Baked potatoes
    • Appetizers

    Nutrition

    Serving: 1slice | Calories: 37kcal | Carbohydrates: 0.1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 40mg | Vitamin A: 3IU | Calcium: 1mg | Iron: 0.1mg

    Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.

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    Hi, I'm Dorothy!

    Dash for Dinner was started when I had my first child, as an effort to help other families who were struggling with cooking delicious meals while balancing it all. 

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