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Bacon lovers, if you haven’t cooked with bacon ends and pieces yet, you’re missing out on one of the best-kept secrets for adding incredible flavor to your dishes. These irregular cuts of bacon are just as delicious as sliced bacon, but they come at a much lower price per pound.
They’re perfect for any recipe that calls for crispy bacon bits, and once you try them, you may never go back to buying regular sliced bacon for cooking again! I’ve developed the perfect method for cooking them on the stove top.
This post was originally created in July 2014 but has been updated with additional photos and helpful cooking tips so that you can easily make them at home.
Table of Contents
- What Are Bacon Ends and Pieces?
- Why Choose Bacon Ends and Pieces Over Regular Sliced Bacon?
- The Best Way to Cook Bacon Ends and Pieces
- 1. Dice the Bacon
- 2. Choose a Heavy Skillet or Dutch Oven
- 3. Start on Medium-High Heat
- 4. Watch the Oil Foam
- 5. Finish Over Low Heat
- 6. Drain and Use
- How to Use Bacon Ends and Pieces
- Storage Tips
- Final Thoughts
- Bacon Ends and Pieces Recipe
What Are Bacon Ends and Pieces?
Bacon ends and pieces are exactly what they sound like – the trimmings left over from the bacon slicing process. They come in all shapes and sizes, from thick chunks to thin strips, and they can be just as meaty and flavorful as traditional bacon slices.
Many grocery stores, including Kroger, sell packages of bacon ends and pieces, and some local butchers even offer them at a discount. They used to be a staple at Trader Joe’s, but sadly that product has been discontinued.
The Black Forest Bacon at Trader Joe’s, however, is still the only sliced bacon I’ll buy when I want to cook bacon in the oven.
Why Choose Bacon Ends and Pieces Over Regular Sliced Bacon?
- Ideal for Many Dishes – Whether you’re making something like split pea soup, a satisfying Cobb salad, or a breakfast frittata, these bacon bits add a crunchy salty smoky goodness to everything.
- More Affordable – You’re getting the same high-quality bacon for a reduced price. With the cost of groceries these days, I’ll take any win that I can!
- Perfect for Cooking – Since you’re going to chop it up anyway, you don’t need perfectly uniform slices.
- Great for Freezing – If you happen to find bacon ends and pieces on sale, stock up and freeze them for later. I always have packaged bacon in my freezer.
The Best Way to Cook Bacon Ends and Pieces
Cooking bacon ends and pieces is slightly different from frying up traditional slices. In fact, I never fry sliced bacon – I either cook it in the oven or I make air fryer bacon. But, this stove top method is simple and ensures perfectly crispy, flavorful results.
1. Dice the Bacon
Cut the bacon into small, bite-sized pieces before cooking. If there are any overly fatty or tough exterior pieces, feel free to discard them.
2. Choose a Heavy Skillet or Dutch Oven
A cast iron skillet or heavy-bottomed Dutch oven works best to evenly distribute the heat.
3. Start on Medium-High Heat
Heat your skillet over medium-high heat. Once hot, add the bacon pieces in a single layer. Let them cook, stirring only occasionally, for about 10–20 minutes.
4. Watch the Oil Foam
When the bacon fat begins to foam, turn the heat down to low. This is the key to getting evenly cooked bacon that’s crispy but not burnt.
5. Finish Over Low Heat
Continue cooking, stirring occasionally, for another 5 minutes until perfectly done.
6. Drain and Use
Use a slotted spoon to remove the cooked bacon from the skillet and transfer it to a paper towel-lined plate to drain excess grease.
You can choose to discard the bacon grease, but I prefer to use it to make Country Bacon Gravy!
How to Use Bacon Ends and Pieces
Bacon ends and pieces can be used in so many ways in addition to what I’ve already listed. Here are a few more ideas:
- Breakfast Scrambles – Toss crispy bacon bits into eggs, breakfast burritos, or omelets.
- Twice Baked Potatoes – Mix into the filling or use as a topping.
- Salads – I add bacon bits to my Broccoli Bacon Salad and my Warm Spinach Bacon Salad.
- Deviled Egg Topper – I need some crunch in my deviled eggs, which is why I add crispy bacon pieces to my Bacon Jalapeño Deviled Eggs and my Bacon Sriracha Deviled Eggs.
- Pasta Dishes – Perfect for carbonara or creamy bacon mac and cheese.
- Or Just Eat Them Straight! – Sometimes, a handful of crispy bacon is all you need.
Storage Tips
You will almost always find cooked bacon in my refrigerator. I love having it available.
- Refrigerate: Store cooked bacon in an airtight container in the fridge for up to 5 days.
- Freeze: Cooked bacon bits can be frozen in a resealable bag for up to 3 months. Reheat in a skillet or microwave before using.
Final Thoughts
Bacon ends and pieces are one of the best budget-friendly kitchen hacks for bacon lovers. They’re just as flavorful as regular bacon but at a fraction of the cost, making them a must-have staple for your kitchen.
Next time you see a package at your local grocery store or butcher, grab it! You’ll love the convenience and versatility they bring to your cooking.
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Equipment
Ingredients
- 16 ounces bacon ends and pieces
Instructions
- Heat heavy bottom skillet or Dutch oven on medium high heat (I set my induction burner to 7.5 out of 10).
- While the skillet is heating, dice the 16 ounces bacon ends and pieces into the desired size and discard any pieces that don't look appetizing (i.e. too much rough outside), if any.
- When the skillet is very hot, add all of the cut bacon ends and pieces. Spread them out so that the bottom surface of the skillet is evenly covered. Allow the bacon to cook, stirring only every minute or so. This initial medium-high heat cooking phase will take 10-20 minutes.
- Once the bacon pieces really start to cook, the oil will being to foam. At this point you should turn your heat down to low and allow the bacon to continue cooking until all the pieces are perfectly done, about 5 minutes. This is how you get evenly cooked bacon that's both crispy and chewy.
- Once bacon pieces are cooked to your desired level, remove the pieces with slotted spoon and set them on a paper towel to drain off any excess grease.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have not heard of purchasing the ends and pieces! I’ve never seen it! I just usually keep a pound of bacon in the freezer and then when I need bacon bits, I just slice off about a half inch strip from the frozen pound and cook it up. Usually, one frozen strip will equal one strip of whole bacon. I may also add you will need a very sharp knife to cut thru the frozen bacon.
I use ends and peices for my BLT’s and, let me tell you, you cant get a better sandwich!!! Bacon in every bite and, it doesn’t take as much as when using sliced bacon. My favorite!! I keep a bowl of cooked ends and peices in the fridge just for this!
Same! I love having the bacon pieces.
I buy my bacon ends from a wholesaler. The real bonus is that you can render down the bacon for many recipes and you also get a fair bit of bacon fat which I strain and save for other things. Bacon fat spread on rye bread with some freshly sliced onions a dash of salt and Hungarian Paprika has been a staple in my home since childhood.