When a recipe calls for crumbled bacon, I find it easier to just fry it as “bits” from the get-go.
To do this:
Cut called-for number of bacon slices with scissors into a cold skillet. Cut the pieces about 1/3 larger than you want them to end up; they will shrink as they fry.
Turn on heat to medium-low to medium. You want to fry bacon slowly, so the fat renders nicely, but with enough heat to get it crispy. Total cook time will be between 8 and 12 minutes, but may vary depending on amount of bacon, thickness of bacon, size of pieces, size of skillet, and amount of heat. Just pay attention to it.
Allow bacon to begin cooking. Stir will spatula occasionally to prevent sticking and ensure even browning.
Once the fat renders into grease and begins to bubble around the bacon, continue cooking, stirring more frequently.
When bacon is almost done cooking, finish it stirring constantly to prevent burning. When bacon is slightly lighter than you want it (it will darken on setting), use a slotted spoon to remove bacon bits to a paper towel-lined plate to drain and set. It will darken and get crispy as it sets.
Reserve grease in skillet for the rest of the recipe or other use, or discard.