This is the silliest question-non-question OP I’ve ever seen! 
Because of what was on sale at the grocery store, my breakfasts this week have consisted of 3 pieces of bacon and then a handful of asparagus sauteed in the bacon fat (with a little black pepper). Yum yum!
Fat is fat; might as well use it to cook something.
Over easy actually. Wisconsin omlette style- Wisconsin white cheddar, tomatoes, onions, … bacon oil.
Ym
damn straight - probably not the ‘full load’ of bacon grease - but enough to coat the pan - and just break the bacon up a bit and leave it in with the eggs.
BEST hamburger I ever did was a bacon stuffed bacon burger cooked in the bacon grease…
Just remember, if the pan ignites, don’t throw water on it.
I worked as a cook while attending school. The chef said to deep fry at a minimum of 325ºF. If it was lower the oil would be absorbed into the product. Is this true with grease (fat) also? And where does one find duck fat?
Roast a duck. Reserve the fat - they throw off a LOT of fat!
Absolutely.
As I just mentioned in another thread, I haven’t done this since I got a food processor and started making hashbrowns; but this is really good:
Dice two large potatoes and put them into a bowl with just a little water. Heat in the microwave oven for five minutes. You don’t want them cooked. You just want to save a little time when you cook them in the pan. Fry up 8 rashers of bacon. Dice the bacon first, or chop it up later. It doesn’t matter. Remove the bacon from the pan. Chop an onion. Throw the onions and potatoes into the grease and fry them until they’re done. Return the chopped bacon to the pan and stir it up, adding salt and freshly-ground pepper to taste. Flatten the top and make four depressions in it. Crack a room-temperature egg into each depression. Cover the pan and steam the eggs until the whites are set but the yolks are still liquid. Serve with a Louisiana-style hot pepper sauce (only peppers, vinegar, and salt) such as Tabasco[sup]®[/sup].
Yum, this is what I do, except I don’t pre-cook the potatoes. I’ll have to try that. Works with rice too. I have a rice cooker and I like to cook up a batch and stick it in the fridge so I’ve got some rice to work with when I’m hungry and in a hurry.
If I put the un-microwaved potatoes and the onions in at the same time, the onions are overcooked by the time the potatoes are done. I could just wait to put the onions in, but after cooking the bacon I get pretty hungry. By partially cooking the potatoes, the onions and potatoes can go into the pan together and be done at the same time. (Note that the bacon doesn’t go back in until the potatoes are done.)
I parboil little red potatoes about 5 minutes in boiling water when I have some residual heat on the stove, then keep the potatoes in the fridge to use some other time – home fries, shredded, whatever. They’re already half-cooked.
No butter? I’ve never made scrambled eggs without butter. I never assumed there would be enough bacon grease, but I’ve never tried it.
The thing is, my family are heathens and prefer microwave bacon. Stovetop bacon never gets the same doneness all the way through. And you can get crispy bacon in the microwave. It’s only chewy if you don’t cook it long enough. (Though you have to be careful, as there’s very little time between perfect and burnt.)
In other words, it takes an extra step to put the bacon grease in the pan where the eggs go.
In my experience, if you can get the bacon to the perfect degree of doneness, it’s easier to crumble it after it’s cooked, but getting bacon to the perfect degree of doneness, crispy but not burnt, is difficult no matter how you cook it (though it is possible in a frying pan). If you’re not skilled enough to do it consistently and have to settle for a little before perfection, then chopping the bacon while it’s still cold is a lot easier.
One tip from Chef Michael Smith: Add a bit of water to the pan before you fry the bacon. This apparently helps render the fat and, once the water evaporates, the bacon crisps easily.
He does this with streaky bacon that’s already been cut up; I don’t know if it would work with strips or back bacon.
My favorite way to prepare potatoes is to cut them into bite size portions (usually I use small ones and quarter them) and nuke them until done. Meanwhile gently fry up diced bacon, chorizo sausage or any other spicy sausage, green onion, chili, bell peppers. When they are done scoop them out into a serving bowl with a dollop of mayo ( I use a chili and lime one). Turn up the heat really high and quickly brown and crisp up the potato pieces. Add them to the other stuff in the bowl and toss it all together. Looks pretty flash for little extra effort.
The recipe I have always used for French onion soup calls for the onions to be cooked in bacon fat. I always just start off by cooking up a huge pile of unsliced bacon. I then take out the rashers and start eating bacon sandwiches while completing the soup.
My bacon is always the perfect doneness!
The problem with chopping or crumbling after it’s cooked is that there are always minute specks of bacon left on the cutting surface. This must not be wasted! 
As I said, it doesn’t matter if you make little bacon pieces before or after you cook it. Do it before, and you have to fish it all out of the grease. Do it after, and you’ll have to fit all of that bacon into the pan so it cooks evenly instead of being able to just stir it around. So either way, just as long as it’s cooked nicely.
Don’t tell me this. I will lick the cutting board!