Breakfast of Champions, save the drippings.
When you've got limited food resources you have to think of other uses for everything you've got, especially when it comes to meat. One thing I always do is save the drippings from any meat that I've cooked for gravy and fattening up of anything. Here's a quick recipe for gravy with drippings (and whatever chunks are left in the skillet).
Drippings and leftover chunks gravy
After cooking your bacon, sausage, or whatever you'll want to leave the grease in the skillet, add 1 tablespoon of flour to each table spoon of grease in the skillet. Mix up the flour and grease into a roux. For each tablespoon of flour you'll want to add a half cup of milk (dried, condensed, or fresh). Return the gravy to the heat source and just stir it till it's thickened up. Add salt and pepper to taste.