Ozark Mama mentioned frying up breakfast sausage for the week and reheating. For me, breakfast is when my brain and body have not always gotten on the same page. I like to keep it as simple as possible. Does anyone else here pre-BAKE bacon?
I use a large cookie sheet that has a low rim around it. We get a certain brand with long thick slices [not Oscar’s or that type]. I just lay them out as close as I can and put a sheet of parchment paper on top to avoid any splattering. [not that my oven currently looks like I’ve been successful about splatters….getting to it…soon] I set the oven for about 225* and just let it go for an hour (?). I don’t let it get really crispy because I’m going to finish the last few minutes of cooking when we eat it. Carefully remove while not hot but still warm….letting the bacon grease mostly drip off. Save that for other uses, of course. Put the bacon in a Tupperware [yes, still have some of the real stuff and it’s lasted for decades!] and store in fridge next to eggs. No worries about trying to keep it flat or cooking all the curled up parts. Every evenly cooked and flat enough to use in a BLT! I use kitchen scissors to snip into pan to reheat for omlets/scrambled eggs…or lay in longer strips for other meals. Saves me a lot of time/brain power in the first hour after waking!
Lot of leftover meals, including hamburgers from last nite. Different veg. I cook extra to save on energy.
OldMtWoman