I’ve got a pound of bacon that’s not going to make it much longer, and I’ve gotta go through that sucker. How can I get rid of it? Bacon oatmeal? Bacon spaghetti? Bacon bacon?
All of those sound fine. 
You can cook it, crumble it and freeze it, can’t you? Bacon bits forevah.
I use it as a starter for chili and stew, too. Yum.
Bacon buttie (grilled bacon in a buttered bap).
Bacon and scrambled eggs.
Omelettes, salad, BLTs, pinto beans (cook the raw bacon with the beans), avocado and dressing, collard greens…
Take slice of toast. Add butter. Place pile of bacon on slice of toast. Add brown sauce. Top with second slice of buttered toast. Consume.
Repeat until bacon finished.
Get in car, drive to store, buy second pound of bacon.
Repeat until heart stops.
Brussels Sprouts. A bacon and Brussels Sprout salad is fantastic. We had this out once, and after our consumption of Brussels Sprouts skyrocketed.
If it were the summer, and you grew tomatoes, I’d say BLT. I go through lots of bacon in the summer.
Add? 
Oh! Filtration units! Nothing like filtration units with bacon and onions!
Is there any meat that isn’t better with bacon? Bacon-wrapped sausages, bacon-wrapped scallops, bacon-wrapped chicken or turkey breast. Bacon and turkey club sandwiches. Bacon and egg sandwiches. Bacon on burgers. Bacon cheesesteaks.
Also: beans and bacon (practically any bean will do). Bacon crumbled on salads. Ditto on baked potatoes.
But before your arteries shut down, do remember raw bacon can be frozen, and keeps pretty well that way. If frozen a long time it may taste a bit saltier when cooked (IME, YMMV, and it depends on the bacon brand), but this isn’t a huge drawback.
If you want to extend your bacon, you can freeze it. Just wrap it tightly in plastic and freeze. Even in the fridge, it should last at least a week past its expiration date. It’s always nice to have on hand when you need some flavorful fat to start off a dish.
Alright, folks. For dinner, we’re looking at “baked bacon stuffed chicken breast wrapped in bacon.” Do you think I should salt the chicken breast, or will the bacon provide enough seasoning?
Season it with bacon salt.
Incidentally, spaghetti carbonara is always a simple and tasty way to use up excess bacon.
A pound of bacon?
Half of it, fried up, served with scrambled (or your preference) eggs, for a family of 4, for breakfast…
The other half, on pizza for supper.
S^G
I must mention my huge disappointment with bacon salt. I just got a shaker for christmas – it makes things taste maybe slightly smokey, but doesn’t come anywhere near tasting like genuine bacon.
However, it would probably be a lot better if you added bacon.
Candied Bacon
preheat oven to 400,
cook bacon on a cookie sheet lined with foil for 10 min (on a cooking rack if you have one)
sprinkle bacon with brown sugar (flour sifter rocks for this
10 more min
flip over sprinkle with brown sugar on other side and 10 more min
let it cool on the rack and eat
Spam
We chop it into little bits and mix it in with waffle batter. Bacon waffles with maple syrup. . . mmm.
What can’t you add bacon to?
I’d make a B. As in, who needs LT? Two slices of bread, slather with Miracle Whip, and you’re good to go.
Fire up the grill. Baked potatoes with butter, sour cream, cheese, and of course…bacon! Hot dogs, sliced lengthwise and cheese added, wrapped in bacon, with toothpicks to hold it together. Throw on some burgers while you’re at it. Top with pepper jack, A-1, and some pan-fried bacon.
Ok - I made this for Christmas dinner and barely had one tiny serving left.
Brown up half a pound of chopped bacon. Remove with a slotted spoon to paper towels.
In the bacon fat, saute 4 small diced zucchini, 1 small chopped onion, and 2 cups frozen corn. Season with salt and pepper to taste. Cook until veggies are soft, then add in the crumbled bacon and about 3/4 cup Montery jack cheese. Sooo good.
ETA: I always split up my bacon when I get home from the store. Store a pound separated in one large freezer bag. When it’s time to cook it, I take it out a frozen half pound (about 7 slices) and cook it slowly in the skillet.