Some people may scoff at the idea of not using all the bacon in a package, but if you're cooking for two or just don't often cook bacon to eat on its own for breakfast, that package can seem to last forever.
01 of 05
Classic White Bean Soup with Bacon
Not only does this easy soup use up a few slices of bacon, but it also uses a lot of pantry staples like celery, white beans, and chicken stock. Some of the beans are pureed for a thicker soup but feel free to leave it chunky and rustic if you prefer. Pair it with some crusty bread or a bright salad for a full meal.
02 of 05
Modern Club Sandwiches
Of course, you can add bacon to all kinds of sandwiches, or even make it the star in a BLT. For a modern take on a classic club sandwich, skip the third slice of bread. Bacon and chicken breast, tomato slices, lettuce, and mayonnaise are the essential ingredients, but if you have extras like avocado, it only gets better.
03 of 05
Bacon and eggs are a classic combination, so what could be more natural than adding bacon to quiche? Traditionally, quiche Lorraine adds only bacon and onions to the custard, but many recipes add Gruyere cheese as well. With or without the cheese, quiche is a delicious way to use a few slices of bacon. It's tasty served hot out of the oven and still great at room temperature the next day.
04 of 05
Shrimp and Grits
There are many versions of shrimp and grits in the South, ranging from sauteed shrimp piled on top of cheese grits to much more involved combinations. One traditional version contains bacon and mushrooms. Bacon is such a classic pairing with shellfish. If you haven't tried it this way, it's worth it!Continue to 5 of 5 below.
05 of 05
Another dish that pairs bacon and eggs is the French bistro classic, salade Lyonnaise. Use some of the rendered bacon fat in the warm dressing as well as the crisp lardons sprinkled over the salad. A poached egg turns the salad into a scrumptious lunch or light dinner.