How to Make Oven-Fried Bacon

How to Make Oven-Fried Bacon by @browneyedbaker :: www.browneyedbaker.com

A few Fridays ago, I mentioned that I was planning to experiment with baking bacon in the oven. I was honestly surprised by how many people said that they had been making bacon like this for years, as it was something that just came onto my radar in the last few months. Kudos to those of you smart enough to have been doing it for years! Growing up, my mom never cooked bacon on the stove, always in the microwave. To be perfectly honest, I’ve never found anything wrong with that – it seems to cook up perfectly crispy each and every time. However, if you need to make a large batch, it takes forever. I can squeeze a few more slices into my large cast iron skillet, so I started cooking bacon that way. However, it’s insanely messy, seems to take longer than it should, and never seems to cook up evenly – I seem to always burn part of the bacon while part of it remains a little more raw than I’d like. After breaking in my new oven with an entire pound of bacon, I’d like to announce that I am now 100% sold on making bacon in the oven.

How to Make Oven-Fried Bacon by @browneyedbaker :: www.browneyedbaker.com

I made the bacon two different ways for comparison sake… first, I put the bacon on a foil-lined baking pan, then I tried laying it on a wire rack set on top of a foil-lined baking pan. I thought that the texture of the bacon was very similar using both methods, but the ends of the bacon burnt a little on the batch sitting on a wire rack. It also required cleaning the wire rack, which wasn’t easy. The bacon straight on the pan was my preferred method, and it turned out fabulous bacon. The baking time will vary depending on how well done you like your bacon; I like pretty crispy bacon, so I err toward the longer end of the baking time.

How to Make Oven-Fried Bacon by @browneyedbaker :: www.browneyedbaker.com

If you bake up a large batch of bacon at once, the slices can be frozen and then quickly reheated in the microwave as needed. I am all-in with this bacon prep method from now on! Next time I may brush it with a little maple syrup or sprinkle it with brown sugar. What’s your favorite way to eat your bacon?

How to Make Oven-Fried Bacon by @browneyedbaker :: www.browneyedbaker.com

One year ago: Apple-Pecan Spice Cake with Cream Cheese Filling and Praline Frosting
Five years ago: Homemade Pierogi

Oven-Fried Bacon

Yield: 12 slices of bacon

Prep Time: 5 minutes

Cook Time: 20 to 30 minutes

Total Time: 35 minutes

Making bacon in the oven is extremely easy and much less
messy than frying it on the stovetop.

Ingredients:

12 slices bacon

Directions:

1. Preheat oven to 400 degrees F. Line a half sheet pan with aluminum foil.

2. Lay bacon slices in a single layer without overlapping on the foil and bake for 20 to 30 minutes, or until desired degree of doneness. Using kitchen tongs, remove bacon from pan and place on paper towel-lined plate to drain.

(Once the bacon has cooled, you can place it in an even layer on a clean, parchment paper-lined baking sheet and freeze until firm, about 30 minutes. Place the frozen bacon in a freezer-safe zip-top bag and store in the freezer for up to 1 month. To reheat, simply microwave for 15 seconds.)

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100 Responses to “How to Make Oven-Fried Bacon”

  1. Keia P. on October 2, 2013 at 12:26 am

    My Mom has been cooking bacon this way for years and taught me to use the same method! My Mom also taught me to save the bacon oil for later to use as seasoning for other dishes like Beans, Fried Cabbage, and Collard Greens!

    I LOVE the Precooking, then freezing for later tip! Never thought about it but will now be using it all the time! Thanks! :D

    Reply

  2. Connie on October 2, 2013 at 12:44 am

    The oven is the only way I cook bacon nowadays. I use a cooling rack under the bacon because I am convinced that more of the fat drips away ;-) I might try freezing it, it will make it easier in the future!

    Reply

  3. Janelle on October 2, 2013 at 12:49 am

    Also, it is much less dangerous. I’m currently sporting 7 or 8 little burn spots on my arm from bacon grease popping unexpectedly. So why do I keep forgetting I know how to do it in the oven?!

    Reply

  4. Pieliekamais on October 2, 2013 at 2:23 am

    I’ve never tried this, but it sounds easy enough. The only time I eat bacon is in this soup – http://www.williams-sonoma.com/recipe/florentine-white-bean-soup.html

    Reply

  5. Dana on October 2, 2013 at 3:33 am

    I’ve cooked bacon this way for years. It’s so much easier! Like you, I line the pan for aluminum foil. If the bacon is for sandwiches I cut the whole pack in half and it comes out the perfect size.

    Reply

  6. Leeann on October 2, 2013 at 4:38 am

    I cook mine in the oven on a stone (Pampered Chef). I used to use a foil lined pan but it cooks more evenly on the stone and clean-up is so easy!
    PS. I don’t work for Pampered Chef!

    Reply

    • ChristyK on October 2nd, 2013 at 1:30 pm

      Leeann-
      You are brilliant! My sister gave me her Pampered Chef stone bar pan as she did not use it. It has been sitting in my garage. After reading your comment I went and found it and baked bacon in it this morning. It is perfect!!!!!

      Thanks!

      Reply

      • Leeann on October 2nd, 2013 at 1:55 pm

        Awesome, you’re welcome!

        Reply

  7. Bobette Larsen on October 2, 2013 at 6:26 am

    I like to eat mine right out of the pan. Even better with a fresh tomato slice from the garden on toasted cheese bread.
    While I have done bacon in the oven, I like to save the bacon grease as well, especially for freshly dug potatoes sliced and fried with onions. Usually just use the skillet on the stove.

    Reply

  8. Tracey on October 2, 2013 at 7:19 am

    Your new ovens are gorgeous – I have total kitchen envy :) I’m late to jump on the oven-fried bacon bandwagon too. I tried it once a long time and my bacon didn’t get very crispy, I think it’s time to try again!

    Reply

  9. Monica on October 2, 2013 at 7:21 am

    Thank you for doing the comparison with the rack and w/o. I made a batch of oven bacon for brunch on Labor Day and used a rack. It would be great to skip that extra cleanup so it’s great to know it works even better just lying on the foil. Baking the bacon did come out great and was so convenient for a crowd…i just need to prepare my smoke detectors, which like to go off and wake the whole neighborhood! : )

    Reply

  10. Jenna on October 2, 2013 at 7:33 am

    I use the large bar pan from the pampered chef, no need to line with foil because clean up is super easy and the grease helps to season the stone! I am a pampered chef consultant but I tell everyone about this.

    Reply

  11. Christopher on October 2, 2013 at 7:54 am

    Maybe if you baked a pan of Corn Bread / Muffins at the same time as the Bacon, it would impart a Baconey (?) Smokiness to the Corn Bread? mmmmm…….. bacon…….

    Reply

  12. Cherie on October 2, 2013 at 7:57 am

    I too have been doing this for a bunch of years – however I want to know what took us ALL so long to try it! Stovetop is a NIGHTMARE – pain, mess, time suck

    Glad you’re having the revelation – I keep saying I am going to do the ‘sugar/syrup’ thing but have yet to do it – report back!

    Reply

  13. shelley on October 2, 2013 at 8:18 am

    the only way to cook bacon! but I do use a cooling rack also in a jelly roll pan, I spray both with cooking spray, so cleanup is easy..don’t like bacon sitting in the fat..once in awhile I sprinkle on a bit of brown sugar….very tasty!

    Reply

  14. Kristina on October 2, 2013 at 8:26 am

    I have a family of 6 – this is by far the easiest way to make large quantities of bacon! Love it! :D

    Reply

  15. Germaine on October 2, 2013 at 8:36 am

    Been cooking bacon in the oven for years..don’t miss frying it at all. A trick to use crumble up your foil first and spread it over a large cookie tray I never have bacon stick to the foil.. I have a limpy bacon eater and me it has to be crispy so I remove his early and crisp mine up..yummmm just throw the foil out, save the grease and wipe the tray down and all done..

    Reply

  16. Carrian on October 2, 2013 at 9:01 am

    This is such a great way to cook bacon! Great post!

    Reply

  17. Jodi Pavlik on October 2, 2013 at 9:07 am

    I have been doing this for years, it’s the only way to go, I agree!

    Reply

  18. Kari on October 2, 2013 at 9:21 am

    I’ve been making bacon this way for about 3 years. I use nearly the same process to make it on our gas grill during the summer (minus the baking sheet). Super easy!

    Reply

  19. Laura @ Lauras Baking Talent on October 2, 2013 at 9:27 am

    Love this idea! I am definitely going to try it. I hate frying it in the pan, to messy and I’m afraid of getting grease splattered on me :) I always make hubby do it :) Thanks for the tip. Hope you enjoy your new oven :)

    Reply

  20. Stephanie @ PlainChicken on October 2, 2013 at 9:30 am

    oven fried bacon is my favorite – easy & delicious!

    Reply

  21. Andrea @ Barbells and Buttercream on October 2, 2013 at 9:37 am

    Congrats on joining the “Never Fry Bacon Again Club!”

    Reply

  22. Melissa S on October 2, 2013 at 9:48 am

    I discovered this method a couple of years ago. Only a slight variation for me is that I use a cookie sheet lined with parchment paper. A layer under the bacon and over top. This stops the splatter from going all over the oven. Its perfect when the stovetop is busy with scrammbled eggs, hashbrowns etc for Sunday Breakfast.

    Reply

  23. Michelle C. on October 2, 2013 at 10:02 am

    I’ve been doing bacon like this for a few years. I first saw it being done in a cafe I used to work out. It’s amazingly easy. Only different I do, is that I use parchment paper instead of foil. MMMMMMM……..BACON!

    Reply

  24. Jamie @lifelovelemons on October 2, 2013 at 10:05 am

    I always make my bacon this way… by far and away the most tasty, and least messy!

    Reply

  25. Emily K on October 2, 2013 at 10:08 am

    I love to save the grease from bacon to add to cornbread, beans, peas etc for seasoning. Could thus b done if I cooked it n the oven? I’ve nevr tried. Thanks for ur research & sharing in thus method. I definitely plan to try it.

    Reply

    • Leslie Ward on October 2nd, 2013 at 1:20 pm

      I don’t see why not!

      Reply

    • jean on October 2nd, 2013 at 9:41 pm

      It’s very easy to save the fat this way, just don’t wait to long or it will congeal.

      Reply

    • Michelle on October 3rd, 2013 at 2:54 pm

      Absolutely! Just pour it off while it’s still warm.

      Reply

  26. Kim in RI on October 2, 2013 at 10:09 am

    I have made it in the oven when I have large batches to make. Honestly whenever I cook bacon, I always do a pound at a time and it is usually gone in a few hours! Also, bacon lasts for awhile after cooked – I just wrap in a paper towel, put in a bag and eat it all week long for breakfast – as long as there are leftovers that is!

    Reply

  27. GBTtown on October 2, 2013 at 10:09 am

    Not to sound like the, “What took you so long” club but, I have been doing bacon this way for several years. Foil lined pan equals no muss, no fuss. As much as I LOVE bacon, I seldom save the grease due to that voice on my shoulder saying, “Find a low fat way…”.
    I do make an entire pan at a time so that I have extra in the freezer when I need it.

    Reply

  28. lori on October 2, 2013 at 10:15 am

    Oh my gosh- a paleo woman’s dream…bacon :) Thanks for this piece….I always make bacon and resprt to the microwave (yuck) because it is fast and easy. Trying this method this weekend!

    Reply

  29. Melissa on October 2, 2013 at 10:22 am

    I’ve been cooking bacon slices in the oven for a couple years but I recently discovered that you can also chop up your bacon and cook it this way as well. I made your Barbeque Baked Beans recipe for Labor Day and I cooked the chopped up bacon in the oven while I cooked the hamburger and onions on the stove top at the same time. It saved me time and the bacon turned out great!

    Reply

  30. marie @ little kitchie on October 2, 2013 at 10:35 am

    This is exactly how I do mine too!

    Reply

  31. Mags on October 2, 2013 at 10:37 am

    I’ve also been baking bacon this way and would never return to the range top. You have so much more control over the final product – especially if you do other chores during the oven time. You can drain the fat as it bakes just as if you were pouring it from a frying pan. Frankly, I’ve found an improvement in the flavor. Although it takes longer, in many ways it is a time and energy saver.

    Reply

  32. AndreaL on October 2, 2013 at 10:43 am

    :) I admit I did it in the microwave for years too. Fast, easy & easier clean up. But as I’ve started to use more bacon in my baking, it’s the best way to do it evenly. I just used my last batch bacon to make a bacon bourbon apple pie and it was perfectly crisp.

    Reply

    • AndreaL on October 2nd, 2013 at 10:46 am

      ps – is there any better smell in the morning than bacon? It’s a sure whay to get your husband, kids, dogs up and moving :)

      Reply

  33. Sandy on October 2, 2013 at 10:54 am

    Oh I usually just eat my bacon as is (meaning no added yummy brown sugar or syrup) but I love adding it to dishes like sandwiches and soups. This past Sunday I had Kale and Chickpea soup and added crumpled up bacon as a topping.

    I love baking it because as you say it’s less messy and you don’t have to worry about getting splattered with hot oil and its certainly less work then bacon on the stove. With bacon on the stove to keep if from burning you have to turn it over every few minutes and you do that regularly until the bacon is cooked like how you like it. Definitely not a process I enjoy.

    Reply

  34. Molly @Bakelette on October 2, 2013 at 11:01 am

    This is my favorite way to make bacon, in fact I did it this way just a few days ago! I learned about it when I worked at an ice cream and sandwich shop during the summer! They would cook the bacon in huge batches in the oven! It always smelled heavenly!

    Reply

  35. Ashley @ Wishes and Dishes on October 2, 2013 at 11:04 am

    I just started doing this, too!! So much easier and way less mess to clean up! Nothing worse than bacon grease splattering everywhere :)

    Reply

  36. Brenda @ SweetSimpleStuff on October 2, 2013 at 11:12 am

    I too have been cooking bacon in the oven for years. I line my pan with parchment, but have recently found parchment in 15″ wide rolls … it totally covers my 12″ wide pans without letting grease seep underneath … even easier cleanup :)

    Reply

  37. Lynne on October 2, 2013 at 11:18 am

    I do a variation of this method with broiling instead of baking. It takes less time (probably 10 minutes vs. 20 or 30), again, depending on the doneness you like. Cleaning the broiler pan is messy. I may try foil next time and cut the broiler slits. I like the broiling because the bacon doesn’t sit in its own grease when cooking.
    If you try broiling, just make sure to leave your rack in the middle, don’t move it to the top. This makes it cook much more evenly (just recently learned that from the test kitchen – great tip, and it works for all broiling).
    I’ve really taken to buying the already cooked bacon – it’s worth it to have around for sandwiches or to crumble in salads, and it’s so convenient. It also keeps for a long time.

    Reply

  38. Jenny W. on October 2, 2013 at 11:40 am

    I’ve also tried both methods in the past and agree that the wire rack method is involves more cleanup. But I just put my wire rack in the dishwasher, and problem solved.

    Reply

  39. Ken G. on October 2, 2013 at 12:00 pm

    Parchment paper does the trick for me. Cut a large sheet that hangs over all the sides of the pan and once the bacon has baked to crispy goodness I roll it up and throw it away, the pan not even needing cleaning. That last part is the best!

    Reply

  40. Christina G on October 2, 2013 at 12:05 pm

    I tried this the other day and it made a smokey mess in my oven… Is there a particular bacon I should be using? Thicker maybe?

    Reply

    • Michelle on October 3rd, 2013 at 2:58 pm

      Hi Christina, I just used regular sliced Sugardale bacon and didn’t experience any smoking. I’m not sure?

      Reply

    • Brenda M on October 7th, 2013 at 9:40 pm

      Could be the temp, make sure not to go over 350. Also might be just the splatter in which case you could try the parchment paper on top of the bacon as well like another poster suggested. For myself, since I don’t like the residual smell of cooked bacon….. I often cook mine on the grill in a jellyroll pan rather than the oven. Same principle as the oven, only you need to watch it closely after it starts turning brown. And I do usually flip them once when I cook them on the grill.

      Reply

  41. Pamela @ Brooklyn Farm Girl on October 2, 2013 at 12:05 pm

    Bacon. SIGH. Just one single food takes my breath away. Your bacon looks delicious!

    Reply

  42. Doug on October 2, 2013 at 12:17 pm

    I haven’t tried cooking bacon in the oven myself, partly because it seems a waste of energy (and money) to heat up the whole oven to cook just a few strips of bacon. However, I can see the benefits if you are cooking a lot of it. I’d be interested to hear if anyone has tried cooking the bacon on a sheet of pleated foil as described here: http://www.americastestkitchenfeed.com/super-quick-video-tips/2013/08/raise-bacon-to-new-levels-of-greatness-video/

    Reply

  43. Ken on October 2, 2013 at 12:34 pm

    Candied bacon. Cook up the bacon as you described, however not as long as I will be putting some brown sugar on it. Once most of the bacon fat is cooked off, pull out the bacon, put it on a silpat then throw an even amount of brown sugar until it melts and gets hard. Then put it in your favorite Vanilla ice cream recipe. Game Over.

    Reply

  44. Donna K. on October 2, 2013 at 1:05 pm

    I also cook bacon in the oven. I use parchment paper but, having a gas oven, find that the parchment paper tends to brown. Next time I’ll use aluminum foil. Oh, and I stick the pan in the oven while it is warming up. I had read a suggestion to do this because it cuts back on the grease splattering in the oven. Guess what, it worked! Go BACON!

    Reply

  45. SF on October 2, 2013 at 1:06 pm

    I use a wire rack too. I line the baking sheet with tin foil and save a bit of mess. then pop both in the dishwasher.

    Reply

  46. Leslie Ward on October 2, 2013 at 1:08 pm

    I have oven-fried my bacon for many years. What a wonderful smell for your guests to wake up to when a large batch is needed, while you’re whipping up the eggs! After removing the foil and grease, I line the pan back up with bread for toasting and pop the pan back in the oven right before the eggs are finished. Brush with butter and breakfast is served! For small amounts of bacon, I line a microwave plate with paper towels, topped with the bacon and paper towels again. Bacon grease is all soaked up, so discard paper towels on top and carefully transfer bacon onto serving plates (it WILL be hot!), then into the trash goes the rest of the paper towels. No more dreaded cleanups!

    Reply

  47. Karly on October 2, 2013 at 1:34 pm

    Do you know if it makes a difference covering it loosley with foil? I like the idea of using the oven b/c foil clean-up is so much easier than a greasy pan! But I don’t want bacon grease spattered on the inside of my oven, either…so just curious!

    Reply

    • Michelle on October 3rd, 2013 at 2:58 pm

      Hi Karly, I didn’t have any issues with grease splatters, but I suppose you could try covering with foil!

      Reply

  48. Ginger Lanclos on October 2, 2013 at 2:46 pm

    Try brown sugar and hot sause for a sweet heat, its addicting!!

    Reply

  49. Nancy Long on October 2, 2013 at 2:49 pm

    I’ve been doing bacon this way for years and find that 18-20 minutes is perfect. When it gets towards the end of the time check it to make sure it’s not getting too dark. I also strain the grease into a jar for future use.

    Reply

  50. Mandy on October 2, 2013 at 3:21 pm

    I’ve been doing it this way for a while, and I’m glad to see you’ve converted to it as well! LOL
    Another trick you can do is just throw a frozen pack of bacon on a pan and stick it in the oven. After about 10 minutes it will be slightly defrosted, take it out and use tongs to separately lay flat each piece and place back in the oven to continue cooking. Now theres no need to worry about defrosting first and I always have a pack or two of bacon in the freezer in case the urge strikes to cook some :)

    Reply

  51. Food, Faith, and Other Fabulous Finds on October 2, 2013 at 3:58 pm

    I too love crispy, baked bacon, but I cook it a on a broiler pan so that fat drips away and it gets crispier. So that it’s easier to clean, I spray the top part of the pan (top and bottom) and the bottom pan with cooking spray; it’s a cinch. And my favorite way to eat crispy bacon is in a BLT.

    Reply

  52. Kirsten G on October 2, 2013 at 4:18 pm

    I started cooking bacon in the oven about 2 years ago and it’s the only way I cook it now. I don’t bother heating up the oven though.
    Place the tray in a cold oven, and turn the oven to 400 F. Set your timer for 18 minutes and check when the timer goes off. Depending on the length of time it takes the oven to heat up, your bacon will be finished to perfection between 18 and 22 minutes.

    Reply

  53. Kathryn Nelson on October 2, 2013 at 5:15 pm

    Oven bacon is great, this technique also works for link sausages

    Reply

  54. Maria on October 2, 2013 at 8:52 pm

    We love oven cooked bacon in our house too. I don’t preheat my oven either. Just put my oven on 400 and add the bacon to a cold oven-cook for 10 mins., flip it over and about 10 more minutes and it’s done. Of course, sometimes I let it go a bit longer because I like it really crispy. Easy clean up with the foil and great tasting bacon.

    Reply

  55. Sharon on October 2, 2013 at 9:12 pm

    I also cook mine in the oven, right on a cookie sheet with parchment. I never bother to preheat just like Maria. Seems like more fat renders out this way, leaving some really yummy bacon.

    Reply

  56. Nessa on October 2, 2013 at 9:19 pm

    Oh my god this looks heavenly!

    Reply

  57. Laura on October 2, 2013 at 10:47 pm

    We cook bacon in the oven a lot. Such a great way to cook it! Try sprinkling it with brown sugar and cinnamon before putting it in the oven. Yummy!!!

    Reply

  58. Kelly on October 3, 2013 at 5:12 pm

    I’ve never tried the oven method- Does it splatter or make a mess in the oven?

    Reply

    • Michelle on October 4th, 2013 at 4:57 pm

      Hi Kelly, No, I’ve never had an issue with splattering or smoking; the mess stays in the pan!

      Reply

  59. Jan on October 3, 2013 at 5:38 pm

    I love bacon baked! My mom would tell me to dip the raw bacon in a little flour(shake off excess) she thought it would help keep the bacon from curling & give it extra flavor-especially if you added pepper or other seasonings.

    Reply

    • Jan on October 3rd, 2013 at 5:40 pm

      I forgot to add that I also use my Pampered Chef stone, cleanup is a breeze!

      Reply

  60. Erica D. on October 3, 2013 at 9:11 pm

    I recently became an oven-only bacon maker. I line my pan with parchment paper instead of foil though. This makes me want some right now! It will have to wait until Saturday :D

    Reply

  61. LB on October 3, 2013 at 10:07 pm

    Anyone know if you can do this with turkey bacon?

    Reply

  62. Sandy M on October 3, 2013 at 10:45 pm

    Now sprinkle it with Brown Sugar and Cayenne then bake!

    Reply

  63. Sammie on October 3, 2013 at 11:19 pm

    That bacon looks absolutely yummy!! I love my bacon crispy, does it go crispy in the oven?

    Reply

    • Michelle on October 4th, 2013 at 5:00 pm

      Hi Sammie, I like crispy bacon, too. Yes, it will get crispy, just make sure you bake it long enough.

      Reply

  64. JoAnn on October 5, 2013 at 12:25 pm

    I cooked center cut bacon in this, and it was only 12 minutes and done.

    Reply

  65. Laura Dembowski on October 6, 2013 at 8:44 am

    I have to try this! Great that you can line the pan and freeze the leftovers. I don’t mind bacon cooked in the microwave either.

    Reply

  66. Patty on October 7, 2013 at 7:20 pm

    This worked awesome!!! Thanks for teaching us this :D

    Reply

  67. Stephanie Standen on October 8, 2013 at 7:35 pm

    A great way to jazz up your oven-fried bacon is by sprinkling a mix of 1part chipotle powder and 3-4 parts brown sugar on top before baking. It creates a super yummy candied effect that has just a hint of smoky heat! Love it this way…it’s like candy!

    Reply

  68. Holiday Baker Man on October 11, 2013 at 4:32 pm

    The ultimate cure for vegetarianism!

    Reply

  69. Sally Crowner on October 12, 2013 at 11:51 am

    I love to put freshly ground black pepper on mine really kicks it up a notch. Be careful when using the brown sugar or maple syrup as it will burn easily. Learned this from experience, but do love having it on hand, buy it in large quantities (at restaurant food supply stores) and do several pans up just so its there when needed. This is how restaurants pre-fry their bacon so it doesn’t take as long, they also use a bacon press to keep theirs flat but it also makes it kind of dry at times.

    Reply

  70. Laura @ The Rookie Cook on October 12, 2013 at 3:51 pm

    I always cook bacon in the microwave, but the hubby doesn’t like it that way and insists on cooking it on the stovetop. The oven sounds worlds better and easier!

    Reply

  71. Jan on October 21, 2013 at 9:54 am

    I have also seen a lot of posts lately about starting with a cold oven. Has anyone tried this?

    Reply

    • Michelle on October 22nd, 2013 at 6:15 pm

      Hi Jan, I actually tried this after seeing so many suggest it, and I do think it’s even better! I am planning to update this post with that note.

      Reply

  72. laura on October 21, 2013 at 3:50 pm

    easiest and faster way…. the microwave!!!!!!!

    it takes 3 minutes and gets crispy….

    Reply

  73. Katie on October 26, 2013 at 12:27 pm

    I just tried this and it turned out great! Will be making bacon this way from now on! Thank you!

    Reply

  74. Katherine on November 4, 2013 at 10:10 am

    I generally steer away from all the recipes that utilize and discard foil, paper towel, parchment, etc. It just seems so wasteful (mostly ecologically, but economically too). Does anyone know if the bacon will cook the same if I just lay it flat in a baking pan? I’m willing to put the pan aside to soak with detergent.

    Reply

  75. Susan on November 5, 2013 at 1:15 pm

    I have been using my large George Forman grill for years. It takes two batches to cook a pound of bacon…but the best part is all the grease runs off the bacon and into the little grease catcher. Faster and easier than an oven for sure.

    Reply

  76. Domenica on November 10, 2013 at 10:25 am

    Omg! I’ll never go back to frying bacon again. This was so easy and no mess! Thanks!

    Reply

  77. Melinda on November 30, 2013 at 6:48 pm

    I always coat my bacon in flour first and then bake…yummy goodness :)

    Reply

  78. billy patscher jr. on December 7, 2013 at 6:42 pm

    place bacon on rack cooling rack with a piece of parchment paper underneath on cookie sheet cook bacon till nice& crisp. it gets nice& crispy& it don’t lay in its own fat causeing bacon to get super crisp& well done. thanks billy

    Reply

  79. Sharon on December 18, 2013 at 8:05 am

    I recently attended a brunch/shower where they served oven baked bacon with brown sugar/maple syrup glaze. Not sure how they did it but they must have wrapped the bacon around dowel rods since it was served as pretty spirals of bacon. Great presentation.

    Reply

  80. Thom Moulin on December 23, 2013 at 8:51 pm

    In the Navy we Oven-Fried Bacon 500 lb. at a time… mess hall smelled so good at 5 AM in the morning!!!

    Reply

  81. A Hammond on February 12, 2014 at 11:22 pm

    The greatest thing to do is to soak bacon in maple syrup for a short amount of time then cook in the oven, flipping occasionally, until caramelized!!!!!! TO DIE FOR!!!!!!!!!!!!!!!<3

    Reply

  82. Barbara @ Barbara Bakes on March 29, 2014 at 3:24 pm

    Just made oven bacon for the first time today. Don’t know why I waited so long! Thanks!

    Reply

  83. Debbie on April 3, 2014 at 8:45 pm

    Has anyone tried this method with turkey bacon? If so, are the temperature and time still the same? Can’t wait to try this way.

    Reply

  84. Kelsey on May 18, 2014 at 12:09 am

    11 minutes (flipping halfway through) in a gas oven on 350F, 20 minutes will burn them to a crisp.

    Reply

    • Kelsey on May 18th, 2014 at 12:12 am

      Also, running the bacon under cold water prior to cooking will reduce shrinkage 30%-50%.

      Reply

    • John on July 23rd, 2014 at 11:39 am

      I cooked at 400 in an electric oven and they were black after 20 minutes. Other recipes suggest starting at 400 but without preheating. This one is either for a malfunctioning oven or is simply wrong.

      Reply

  85. Daphne on November 24, 2014 at 5:36 pm

    Hi guys! I love bacon cooked in the oven as much as everyone else. I’d now love to read comments on cleaning bacon splattered ovens!! My relatively new Samsung oven is lovely and yes, it has a self-clean feature — but neither that, nor the baking soda/vinegar tips are much help. Any tips? Bacon will not be sacrificed! Lol

    Reply

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