Remove from the oven and transfer the bacon with tongs to a plate lined with paper towels. Try to remove as much of the fat as possible, as the dryer the bacon is, the better it will freeze. Let cool completely. Transfer to a food processor and pulse until broken into tiny bits. Alternatively, finely chop the bacon using a chef’s knife.
Transfer the bacon bits to a jar or freezer bag. Store in the freezer and use whenever you need them. Reheat in a dry skillet on top of the stove over medium heat.