Save it: Tilt the pan over a container or jar, so that the bacon fat collects at the corner and drips down. Do this while the pan is still hot, before the bacon grease becomes solid. I just use an oven mitt to hold the pan. Store it: Keep the reserved grease in an airtight container in the fridge. It will last at least 3 months. It will solidify, but will melt if you heat it later. You can also freeze it, pretty much forever. What to do with it: Bacon grease can add flavor to savory dishes instead of butter or oil, as long as the heat isn’t too high. I use it to fry eggs, or add it to stir fry vegetables (or simply sauteed veggies) toward the end.
Breakfast – My favorite simple breakfast is bacon, fried eggs, and sliced avocado, pictured above. You can also serve it on the side with almond flour pancakes (or banana oat pancakes — my kids’ favorite!), oven baked eggs, my build-your-own omelette recipe, or even a fritatta. Casseroles – My most popular ones are chicken bacon ranch casserole and cheesy loaded cauliflower casserole. Soups – While you can saute the bacon before adding the liquid, adding it pre-cooked is more convenient if you have some on hand. My fave is bacon cheeseburger soup, but many readers told me they add it to my broccoli cheese soup as well. Salads – Cooking bacon in the oven is particularly convenient for salads, since you’re not usually cooking other parts of the dish, and can do it ahead. It’s a classic in my Cobb salad and wedge salad. Appetizers – My bacon deviled eggs, jalapeno poppers, and cheese ball are always crowd pleasers when I set them out at a gathering. Side Dishes – Amp up crispy pan fried brussels sprouts, fried cabbage, or even rice or cauliflower rice by adding crumbled bacon to the pan. Sandwiches – Grab your favorite bread and make a BLT!
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