I usually use a thick-cut bacon, but you can always use whatever bacon you like, and whatever amounts you like! Regular bacon will probably cook faster, and you might want to use a little bit more. I like the meatiness of the thicker bacon so that is what I usually purchase. When I open a pack, I wrap up some single slices and sets of two slices in plastic and store in the freezer for easy portioning with my recipes.

Recipes using bacon