We take our bacon and divide it as soon as we get it home (we buy it 10# at a time, but there are seven of us, so it still goes quickly). I tend to make two separate bag sizes for it: for meals, for seasoning. When I get up in the AM, I make the coffee and pull out a bag of bacon. By the time I'm dressed and ready to cook, it's thawed enough to fry up, but still cold enough that it'll crisp beautifully for those that like it crisp.
Sausage, same thing, if I've bought a chub of it. You can thaw it just enough to cut it, then slice it and re-freeze the slices on a cookie sheet and then put them into a freezer bag. That way, they don't freeze together and you can pull out one or five, however many you need. I usually do put the sausage into the hot skillet still frozen, or mostly frozen, and there's no problem. (Or, maybe there is, and I just don't realize my sausage sucks. LOL. That is a possibility.)
I can't offer any insight to tweaking the toaster oven plan, though, sorry.
~ Loving the good life, built the way we want it. ~