I first posted this over in the cooking forum and then thought some of you may not see it.

I know you can buy pre-cooked bacon at the market, but I haven't because it's too expensive and I don't know just how LONG ago it was prepared.

With breakfast being so important and most of us having little time to spare each morning, I'd like to share my tip.

I fry bacon, drain it well, and store it in the fridge. You can pop it in the microwave for a few seconds and it tastes like you just cooked it.

I've also scrambled extra eggs and warmed them the next morning. The eggs should be used the next day, they don't hold their fresh taste as well as the bacon.

Susan


LCE Member since 01/02
341/287.5/185

Susan, I do a similar thing with the bacon - I buy 2 pounds at a time and cook it up in my George Foreman. The grease drains into the catch tray, and when cool enough, I pour it into a jar to store in the fridge for cooking purposes.

I put the cooled, drained bacon into a ziploc bag and toss it in the fridge. Then DH and I have plenty for the week!

I also do that with sausage patties - I just cook them in the GF right after I finish the bacon. All told it takes me maybe 45 minutes, start to finish, on the weekend, and I just do other kitchen chores while the meats cook.

Saves time all around and it's the bacon *I* want - nice thick-sliced, no nitrites/nitrates stuff.

Great idea!!

Char

Don't squat with yer spurs on!

I do 1-2 pounds of bacon at a time -in the oven.
I spread it out on a cookie sheet and bake it at about 300.
It only takes about 15-20 and no standing over a frying pan.
Once it's cooled off I store it in a freezer bag and keep it in the fridge.
Reheating 3-4 slices takes about 10 seconds in the microwave.

I do sausage the same way.





Always eat your veggies first!

I cook mine on my outside grill. All the greases drain away and you don't have that grease smell in your house. I usually do this on the weekends when I have time.

Brightlady does your bacon get crisp in the over that way? That sounds like a MUCH better way of doing it for me.

Blessings,

Carol

My hubby does the bacon in the oven that way too....and its nice to warm up in the morning....It is surprisingly crisp,,of course depending on how long you cook it....we buy the costco bacon which is so good...How do you know if there is nitrates in it? It is thick and meaty and tastes like real stuff...??? Brightlady...question...how do you catch your grease? My hubby uses this lasagna pan and it is a mess to transfer it...He uses a cooling rack on top.. Any ideas?

Thanks that is a good idea.

Kim

Speaking of bacon I freeze mine when I get it home from the store and just take out what I need as I need it to cook. I buy Oscar Meyer I like it best. I roll it while in the package it will separate easier. Then open it cut it in half with sharp knife. You will have short pieces.Place in rows on paper towels stacking them and place in freezer for couple of hours. Take from freezer and pull off and place in ziplock bag. When you want to cook some take from bag and put in microwave 1 min. per one whole strip of bacon/2 halves. I cook them on bounty paper towels it seems to make them crisper. If there are any questions I will be off line for a couple of weeks going to the my favorite place on the rocky coast of Maine. And I will stay LowCarb I am on a roll!!!
See Yall,
Mary/bea

I use to be a prep cook. 99.9% of restaurants pre-cook bacon in the oven. It saves the restaurant time as it will if you do it at home.