There’s something deeply comforting about breakfast for dinner — warm, hearty, and full of nostalgia. Tonight, I went full-on throwback mode, cooking bacon the way my mom did when we were kids — a little-known trick that delivers ultra-crispy, golden, shatteringly good bacon with barely any shrinkage.
And guess what? My mom saw my post and revealed the real origin: Gomer Pyle. Yep — the beloved TV character inspired her decades ago when he cooked bacon this way and “impressed the Generals.” 😂
Turns out, this method isn’t just a family secret — it’s a golden (literally) gem of kitchen wisdom.
Here’s how to make it — plus the full breakfast-for-supper menu that made this night feel like a warm hug from childhood.
🥓 Flour-Crusted Oven Bacon (The Gomer Pyle Method)
This trick coats the bacon in a thin layer of flour, which:
Reduces shrinkage
Creates a delicate, crispy crust
Helps render fat evenly
Makes cleanup a breeze
Ingredients
12–16 slices of thick-cut bacon
¼ cup all-purpose flour
Cooking spray or extra flour (for baking sheet)
Instructions
Preheat oven to 375°F (190°C).
Line a baking sheet with aluminum foil (for easy cleanup), and lightly spray with cooking spray or dust with flour.
Place ¼ cup flour in a gallon-sized ziplock bag.
Add 4–6 bacon slices (don’t overcrowd) and seal the bag.
Shake vigorously until each slice is evenly coated in flour.
Remove bacon and shake off excess flour.
Lay slices in a single layer on the baking sheet.
Bake for 10 minutes, then flip each slice with tongs.
Bake another 10–15 minutes, until golden brown and crispy to your liking.
Transfer to a paper towel-lined plate to drain.
✅ Pro Tip: The flour crisps up beautifully — it’s not gritty, just crunchy and savory, like a light breading.
🧀 Cheesy Scrambled Eggs (Creamy & Rich)
The perfect partner to crispy bacon.
