Perfect Oven Baked Bacon
Making oven baked bacon could not be simpler! This easy recipe results in perfect bacon every single time. You’ll never use the stove or microwave again!
Growing up, my mom never cooked bacon on the stove; it was always made 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, also takes a long time standing over the splattering stove, and never seems to cook up evenly – I seem to always burn part of the bacon while part of it remains a little rawer than I’d like.
After experimenting with making oven-baked bacon over five years ago, I was 100% sold on making bacon in the oven. It’s the only way I’ve ever made it since. It bakes up evenly and is just flat-out perfect every single time.
How to Make Oven Baked Bacon
When I first started making bacon in the oven five years ago or so, I experimented with tons of different methods – baking the bacon on foil, on parchment, on a wire rack, in a preheated oven, in a cold oven, etc. Seriously, I made A LOT of bacon!
Below is the method I’ve found makes the absolute best oven baked bacon:
- Bake the bacon on parchment paper on a half sheet pan. I tried foil and it stuck a little and didn’t clean up as well as parchment. I tried a wire baking sheet, but I found the ends would burn a bit and cleaning the wire rack was a major pain.)
- Put the bacon in a COLD OVEN. This sounds crazy, right?! Especially for bakers who are taught to never put anything in an oven until it is preheated. However, I swear this makes the most amazing bacon! It is always evenly cooked and whether you like it softer or crispier, it seems to always be done absolutely perfectly. Baking in a preheated oven was hit or miss for me in terms of doneness and even cooking.
- Bake the bacon at 400 degrees F. I tried baking at temperatures ranging from 325 to 425 degrees F and settled on 400 degrees as being the sweet spot of perfectly slow-cooked oven bacon.
- Bake for 25 to 35 minutes. How long you cook the bacon in the oven really depends on her personal preference when it comes to doneness. We like crispy bacon in our house, so I tend to err on the higher end of cooking time, but if you like it done, but still a little soft and chewy, then you’ll want to use the lower end of the time range.
Recipe Tips and Notes
- This recipe is made using “regular cut” bacon. If you use thin-sliced bacon, you will need to decrease the baking time slightly, and if you use thick-sliced bacon, you will need to increase the baking time slightly.
- My favorite brand/type of bacon is Applegate Sunday Bacon. It’s uncured and since we found it and started buying it regularly, it’s totally taken our bacon to the next level. If you have another go-to brand or type, I’d love to hear about it!
- After removing the bacon from the parchment paper, you can pour the bacon grease into a jar or airtight container and refrigerate for up to 1 month. Use it to make nuts and bolts snack mix, fry eggs, make grilled cheese sandwiches, or use it to pop popcorn!
- 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.
If you’re a life-long maker of bacon in the microwave or in the skillet, then I beg of you to try the oven! It’s totally hands-off, super easy cleanup, and it makes perfect bacon every. single. time.
Plus, you can make a massive batch at once and keep a stash in the refrigerator or freezer for a bacon emergency *wink*
QUESTION: What’s your favorite way to eat bacon?
Put the Bacon in These Recipes:
- Bourbon-Brown Sugar Bacon
- Bacon Jam
- Jalapeño Poppers
- Cheesy Bacon-Wrapped Dates
- Brown Sugar Bacon Buttermilk Waffles
Serve It For Breakfast With This:
- Buttermilk Waffles Recipe
- Fluffy Buttermilk Pancakes
- Pumpkin Pancakes
- Homemade Cinnamon Rolls
- French Toast
Five years ago: Pumpkin Spice Latte Cupcakes
Six years ago: Maple Pumpkin Cheesecake Bars
Oven Baked Bacon
Ingredients
- 8 to 12 slices bacon
Instructions
- Line a half sheet pan with parchment paper.
- Lay bacon slices in a single layer without overlapping on the parchment paper.
- Place in a cold oven, then turn oven on to 400 degrees F. Bake until desired degree of doneness, usually around 25 minutes for done and soft, closer to 30 minutes for done and crispy. Using kitchen tongs, remove bacon from pan and place on paper towel-lined plate to drain. Leftover bacon can be kept in an airtight container in the refrigerator for up to 4 days. The bacon can also be frozen for up to 1 month.
Notes
- This recipe is made using “regular cut” bacon. If you use thin-sliced bacon, you will need to decrease the baking time slightly, and if you use thick-sliced bacon, you will need to increase the baking time slightly.
- My favorite brand/type of bacon is Applegate Sunday Bacon. It’s uncured and since we found it and started buying it regularly, it’s totally taken our bacon to the next level. If you have another go-to brand or type, I’d love to hear about it!
- After removing the bacon from the parchment paper, you can pour the bacon grease into a jar or airtight container and refrigerate for up to 1 month. Use it to make nuts and bolts snack mix, fry eggs, make grilled cheese sandwiches, or use it to pop popcorn!
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in October 2013. Refreshed in October 2018 with an updated recipe method, new photos, and recipe tips.
Best way I’ve ever cooked bacon.  Absolutely delicious!  Thank you for your recipe. Â
Applegate Sunday Bacon is my go to brand since I found it in BJ’s years ago. I usually microwave or pan fry my bacon but will give the oven a try next time.
I honestly don’t know what I did before I discovered how versatile parchment paper is!Â
I cool my bacon grease and pour it in a egg carton /// then freeze///// pop the pods out when frozen///
 put in freezer bags for when I cook beans of any kind so handy///pat cook Nitro wv
Michelle,Â
I have a question about the oven-baked bacon. I’m very tempted to try it because I hate the mess it makes on the stoveyot…..BUT what does the grease do to the inside of the oven? You don’t mention the fat bubbling up and spattering the oven, but it must….?? Tell me about that aspect, please!
Thank you, and Merry Christmas. I hope everyone in your house is beginning to feel a little better!
I’ve been making bacon in the oven for years! It’s great when you have guests – you can make the rest of your breakfast while the bacon is cooking. I don’t use foil or parchment paper but instead put the bacon on my oven’s broiler pan and flip halfway through.Â
Is Parchment Paper the same as Waxed Paper?
No, they are very different. Wax paper will melt in the oven. Parchment paper is made to hold up to the heat.
We love bacon but I honestly can’t stand the smell of bacon lingering onÂ
I’m sorryÂ
Any ideals ?
ThanksÂ
Will this work with turkey bacon?
Best bacon ever! Â Very little clean up! Â Thank you!
How do you deal with the splatter? I have been covering loosely with foil… But even with that I end up having to clean my oven after cooking bacon 10 times or so, or i get a greasy oven smell. Any advice?
After reading thru all of the reviews, I tried my first batch of oven bacon. On one tray I used foil and on the other I used parchment paper. The foil got much more crispier which we like. PP was a little more soft. I switched the trays half way thru. The taste was exactly the same. I put it in a cold oven, set to 400 degrees and it took about 30 minutes for 1 pound. I also put a few grinds of  pepper on top which someone else recommended. Excellent! I’ll never make bacon another way.Â
The Publix Store, here locally, didn’t have Applegate Sunday Bacon but I emailed them about carrying it, they wrote back saying to look for it the next time I’m in the store…SCORE it was there today!! Yay! Can’t wait to try it.
That’s awesome!
Yes…been oven baking bacon for a very long time!
However I cover my USA Pan cookie sheet with foil (so I don’t have a mess to clean) then use the smaller square cake racks to place the bacon.  When the bacon is done there is virtually no fat to dab off the bacon, I pour off the fat into my bacon container, then I put those cookie racks in the dishwasher!  The pan just needs a quick rinse with soapy water.  Easy please no mess!
What is a USA pan😜
Hi Donna, It’s a brand name :) You can find them here –> https://amzn.to/3264PwN
Michelle,
I am so happy to hear that I’m not the only one that uses leftover bacon grease to make popcorn. My grandma taught me that little trick when I was just a kid. She’s been gone for at least 25 years, but whenever I make popcorn this way, I always think of her. She was a great cook and taught me a lot.
This is how we made bacon when I worked in a restaurant, except we stopped just as soon as it was done. Then when we needed to cook bacon for an order, it only took a minute or two on the grill to crisp up and get hot. Link sausages work the same way – bake until just done. They won’t brown much. Then when ready to serve, cook until hot and browned. A freezer bag of cooked bacon and sausages is perfect when you want to get it served quickly.
That’s brilliant! Thanks for the tip Elaine!
Bacon obsessive here, piping up to share my love for the Whole Foods store brand thick cut applewood smoked bacon and for Niman Ranch’s bacon, when I’m lucky enough to find it. Both are also uncured. Both are a bit of a splurge, but SO good. The Trader Joe’s brand thick cut uncured bacon is also pretty darn good, at slightly lower price point.
Hi Rachael, I was just at the grocery store this morning and spied Niman Ranch’s bacon, so I picked up a package of maple and a package of peppered. Can’t wait to try them! Thanks for the recommendation :)
I always cook bacon in the oven – and lots of it! Why cook enough for breakfast when you can have bacon in pasta or sandwiches, etc, throughout the week. Â I use foil and wrap it around the edges of the pan for quick clean up. Â I also season my bacon, usually with Montreal seasoning, and it is so much tastier. We season otherbcuts of meat, why not bacon?!
Michelle..
It takes my gas oven 15 minutes to heat. Do I add those 15 minutes on to the 25-35 minutes to cook the bacon?
If I don’t, will the bacon be cooked in the 10-20 minutes the oven was @ the full 400 degrees ?
Thank you so much….
Hi Janice, I do not count preheating times; I don’t even pay attention to it when I use this method. If you think your oven takes longer than normal to heat up, then the bacon may take a little longer to be done, but probably not by much!
Have been making bacon in the oven for years. So much easier and frees the cook up for making the rest of the meal. Our family loves it when we brush the bacon w/ real maple syrup or sprinkling on brown sugar about 5-7 minutes before it’s done. Delish!
Two of my favorite ways to spice up (well, sweeten, ha!) bacon!
I’ve been cooking bacon this way for years now and it’s the only way to go!  It’ always comes out perfectly and so so so much easier to clean up because there is no splatter.Â
I would caution everyone to be extremely careful when removing from the oven. Once, around the holidays, while in a hurry, I removed the sheet tray and turned too quickly and sloshed the hot grease about 1/3 of the way up my arm. I had a serious burn…so just be careful!
 I can’t wait to try this! I have been using wire rack and you are right, such a mess to clean it up.Â
I’m right there with you!  Only thing I do differently is line the pan with foil first, then put on the parchment. Makes for an easier clean up (pan stays clean) and doesn’t affect the outcome. Anything to make our busy lives easier!!
Thanks for the tip Julie!! I usually leave my parchment hanging way over the sides so nothing touches the pan but if you just have the pre-cut sheets of parchment then yes, you’d definitely still need to clean up!
I made this, this morning and it was great!
There are several methods for this. But I prefer to put the bacon in the cold oven first, then start heating to 400 degrees. The best combination is bacon with eggs in my opinion.
I stated that wrong before – -some say preheat the oven and one says put in a cold oven, turn oven to 400 – – what to do?
Hi Carol, Everyone has a different method. Since writing this, I’ve been making it by placing the bacon in a cold oven, then turning it to 400. It usually takes 15 to 20 minutes (depending on how thick the bacon is).
Why do some directions say pre-heat oven and some say preheat before placing in the oven?? Will my gas stove really work or cause a fire??
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
11 minutes (flipping halfway through) in a gas oven on 350F, 20 minutes will burn them to a crisp.
Also, running the bacon under cold water prior to cooking will reduce shrinkage 30%-50%.
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.
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.
Just made oven bacon for the first time today. Don’t know why I waited so long! Thanks!
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
In the Navy we Oven-Fried Bacon 500 lb. at a time… mess hall smelled so good at 5 AM in the morning!!!
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.
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
I always coat my bacon in flour first and then bake…yummy goodness :)
Omg! I’ll never go back to frying bacon again. This was so easy and no mess! Thanks!
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.
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.
I just tried this and it turned out great! Will be making bacon this way from now on! Thank you!
easiest and faster way…. the microwave!!!!!!!
it takes 3 minutes and gets crispy….
I have also seen a lot of posts lately about starting with a cold oven. Has anyone tried this?
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.
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!
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.
The ultimate cure for vegetarianism!
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!
This worked awesome!!! Thanks for teaching us this :D
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.
I cooked center cut bacon in this, and it was only 12 minutes and done.
That bacon looks absolutely yummy!! I love my bacon crispy, does it go crispy in the oven?
Hi Sammie, I like crispy bacon, too. Yes, it will get crispy, just make sure you bake it long enough.
Now sprinkle it with Brown Sugar and Cayenne then bake!
Anyone know if you can do this with turkey bacon?
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
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.
I forgot to add that I also use my Pampered Chef stone, cleanup is a breeze!
I’ve never tried the oven method- Does it splatter or make a mess in the oven?
Hi Kelly, No, I’ve never had an issue with splattering or smoking; the mess stays in the pan!
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!!!
Oh my god this looks heavenly!
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.
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.
Oven bacon is great, this technique also works for link sausages
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.
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.
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 :)
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.
Try brown sugar and hot sause for a sweet heat, its addicting!!
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!
Hi Karly, I didn’t have any issues with grease splatters, but I suppose you could try covering with foil!
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!
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.
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!
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.
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/
Bacon. SIGH. Just one single food takes my breath away. Your bacon looks delicious!
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?
Hi Christina, I just used regular sliced Sugardale bacon and didn’t experience any smoking. I’m not sure?
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.
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!
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.
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.
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 :)
I just started doing this, too!! So much easier and way less mess to clean up! Nothing worse than bacon grease splattering everywhere :)
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!
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.
:) 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.
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 :)
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.
This is exactly how I do mine too!
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!
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!
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.
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!
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.
I don’t see why not!
It’s very easy to save the fat this way, just don’t wait to long or it will congeal.
Absolutely! Just pour it off while it’s still warm.
I always make my bacon this way… by far and away the most tasty, and least messy!
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!
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.
Congrats on joining the “Never Fry Bacon Again Club!”
oven fried bacon is my favorite – easy & delicious!
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 :)
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!
I have been doing this for years, it’s the only way to go, I agree!
This is such a great way to cook bacon! Great post!
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..
I have a family of 6 – this is by far the easiest way to make large quantities of bacon! Love it! :D
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!
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!
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…….
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.
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! : )
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!
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.
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!
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!
Awesome, you’re welcome!
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.
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
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?!
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!
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