I voted “a few times per year”, but I forgot that we bought a bag of real bacon bacon-bits that we use on salads; that brings it closer to once a week.
A couple times a year and even then it’s mainly something like ordering a bacon cheeseburger rather than buying a package for home use. Actually making bacon (as opposed to makin’ bacon) at home is something I do perhaps twice a year.
During the week, breakfast is two eggs scrambled on toast, cooked in a rush to eat on the way to work. On the weekend, breakfast is more leisurely and I have time to cook bacon. Perfect with pancakes or french toast - love the sweet and salty taste of bacon with a bit of maple syrup clinging to it.
A couple of times a year because bacon occasionally shows up in foods at events were I have no say about the menu. I will not seek it out, but if they’re offering something with bacon, I won’t reject it.
Once or twice a year I purchase bacon and white bread specifically to make one of my favorite sandwiches - bacon, mayo and bread. The bacon has to be SUPER crispy, and there’s no limit on the amount of mayonnaise. I use 8 or 9 bacon strips per sandwich.
Then I use up the white bread on peanut butter and jelly sandwiches. I don’t care what anyone says, PB&J belongs on white bread.
You rare bacon eaters must eat a lot of bacon when you do get it, or share with a lot of people. Or I guess get it only at fast food places.
I went with 1-3 times a week. I tend to get it on my McDonalds burgers, and will use it as my protein at breakfast sometimes. The price/ease of cooking ratio is just really nice. Bacon is very often on sale (along with all the other meat we ever buy.) It was $2 a pack this last time. (You had to get two, and it counted as part of a 5 for $20 deal.)
Everything zoid said.
We each have one slice for breakfast, usually daily. That’s offset by a bowl of fruit and yogurt.
Couple times a month. I like it so well I raise my own pigs. They’re delicious!! And the bacon is as lean as I want it to be. 
I probably eat it 1-2x a month, but never prepare it myself. I don’t like to make bacon at home–it’s too greasy, and the splatters hurt my arms. The only time I really eat it is at a restaurant, and I don’t LOVE LOVE bacon like so many people seem to. My breakfast meat of choice is a good spiced sausage.
Same here. A good spicy breakfast link or patty beats bacon for me hands down, when it comes to pairing eggs with something.
a couple times a month because it’s too expensive right now
ideally it would be a lot more common
When the kids were still at home a pound a week was the minimum. Since they moved out it’s been half that. Currently often less because Blackjack is on a fat-free diet and I feel guilty eating his favorite food in front of him without being able to share. I usually get my bacon from the butcher, and I’ll have him cut some thick slices to use the fat for cooking, or to make caramelized bacon.
I could certainly eat more.
It matters, really. What am I cooking? I go meat shopping about twice a month and I will buy a pound of bacon every other trip. So, a pound a month for 4 people. Sometimes more, never less. But I use bacon in food. A favorite in my household is bacon-egg cups for Sunday breakfast. If I make that, the bacon gets used up. Today I’m trying to decide if I want bacon and cheese in my corn chowder or just potatoes.
Brussel sprouts? Bacon! Meatloaf? Add bacon strips on top! Collard greens? No hocks? Bacon! Yeah, so it depends on what I make and how I make it.
I can take it or leave it. It’s just too much trouble to cook anymore. And it’s messy!
Not as often as I’d like, as of late.
Turn the heat down.
We eat a lot of it, at least once a week. My wife and I eat a lot of BLTs this time of year, and we (along with the kids) eat it with eggs or waffles on the weekends. I use it quite often in cooking, as well.
People go a little nuts over bacon, but I do think it’s reputation is somewhat deserved. I’m getting a little burned out on it at the moment.
I have a problem with the nitrates, but oddly, the “uncured” that’s got the celery juice curing doesn’t seem to bother me. For bacon (or other cured/lunch meats that have the nitrates), it leads to serious heart pounding. I don’t know why there’s such a difference for me between the two, but it is a real, physical reaction (that, when it first started, I ended up in the emergency room for).
As for me, I’ll do a piece or two of bacon probably 3 mornings a week: cook it in the skillet, then drain/save most of the fat if there’s enough to do so and scramble eggs (1 whole, 2 whites) in that same pan.
I rarely make bacon. I’ll eat it on a sandwich at Panera sometimes.
I used to buy some on three day weekends, when I’d bother to make eggs and bacon for breakfast. I realized it wasn’t worth it. I like other things for breakfast more.