Low and slow.
I put as many slices as I can in a single but vary crowded layer. I like thick cut and usually peppered bacon. I plan on it taking about an hour to cook. I turn the pieces over about every 6.3 minutes. After the third turn over I find it works best to rearrange the slices to make sure they all spend time in the hottest part of the cast iron pan. As soon as the edges start to brown I remove them to a plate with a paper towel on it and place it in a pre-warmed oven. Now I drain most of the bacon fat from the pan. I already had started the potatoes, onions and peppers so when they are done I add the bacon back to the frying pan to finish them off, add a pat of butter and cook the eggs in the remaining bacon fat. It's very important to shake the pan while cooking the eggs.
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