Forget the stovetop mess — learning how to cook bacon in the oven is a game changer! Whether you like extra crispy or slightly chewy bacon, our two easy hands-off methods guarantee perfect results.
Jessica's Notes
The Best Way To Cook Bacon
Cooking bacon in the oven is the only way we prepare bacon in my house these days. Once you try it, you’ll never go back to the stovetop! It eliminates the mess, cooks a whole batch at once, and always delivers perfect results.
After all, we’re a family of five, which means I can’t just cook a little bacon for breakfast. With this oven method, I have the free hands and time to whip up other family favorites like my fluffy pancakes recipe, or a batch of buttermilk biscuits with homemade sausage gravy!
Why Cooking Bacon in The Oven is Truly the Best
- Perfect Texture: Whether you love extra crispy or slightly chewy bacon, the oven gives you full control. Bonus: The bacon cooks flat — great for sandwiches!
- Hands Off: No more standing over a pan getting burnt by hot flying grease frying batch after batch!
- Easily Feeds A Crowd: Cook an entire package of bacon at the same time, perfect for big families or meal prep.
- Mess-Free: No more greasy splatters all over your stovetop!
Should You Use A Wire Rack When Cooking Bacon In The Oven?
Both methods work beautifully — it just depends on how you like your bacon! Check out what’s great about each cooking method to decide which choice is right for you:
With Rack – Using a Wire Rack to Lift the Bacon
- Crispier, Less Greasy Bacon: Elevating the bacon on a wire rack allows the fat to drip away as it cooks, resulting in a crispier texture.
- Less Mess: The grease collects in the pan below, making it easier to discard once it solidifies.
No Rack – Bacon Laid Directly on a Sheet Pan
- Richer, More Flavorful Bacon: Cooking the bacon in its own fat creates extra-rich, flavorful bites with a slightly chewy texture.
- Faster Cooking Time: Since the bacon is in direct contact with the hot pan, it tends to cook a little faster.
Do You Need to Drain Bacon After Cooking?
Draining bacon after cooking is an optional step, but it can make a big difference in texture. If you love ultra-crispy bacon with less grease, draining is a must. However, if you enjoy a little extra richness, you can skip this step and let the rendered fat add more flavor.
How To Drain Bacon
- Paper Towel Method: The most common method is placing the cooked bacon on a plate lined with paper towels. The towels absorb excess grease, helping the bacon crisp up even more. You can also use a brown paper bag!
- Cooling Rack Method: If you used a baking rack in the oven, you can let the bacon rest on it for a few minutes after cooking. This allows any remaining grease to drip off naturally. However the paper towel method will absorb more of the grease in much less time.
Save That Bacon Grease!
Follow my Southern granny’s advice and drain and save the bacon grease to use in place of oil or butter. It will add a wonderful depth of savory flavor to dishes like sautéed green beans!
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Yield: 16 pieces bacon
How to Cook Bacon in the Oven
Whether you like it extra crispy or slightly tender, here are two mess-free ways for how to cook bacon in the oven to perfection, every time!
Ingredients
- 1 lb thick cut bacon
Tools:
- heavy duty baking sheet
- parchment paper, or foil
- wire rack
- non-stick spray
- paper towels, or brown paper bag
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Instructions
Cooking Bacon on a Wire Rack – Crispy All Around
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or foil, then set a cooling rack on top. Spray wire rack gently with non-stick spray.
- Arrange the bacon on the wire rack. You can let the edges touch, but do not overlap it.
- Bake for 15 minutes, on the center rack of the oven, and then check on it. It’s done when you say it’s done. If you like it limp, you may be happy now. If you like it crispy, it will probably need 5 minutes more. Tip: Rotate the baking tray halfway through the cooking time for even results!
- When bacon is cooked to your desired doneness, remove from oven and let drain on the wire racks.
- You likely won't need to with the rack, but if needed, you can blot it with paper towels to soak up any excess grease. Serve immediately.
Cooking Bacon on Parchment Paper – Tender Center With Crispy Edges
- Preheat oven to 400°F. Lay the parchment paper flat on a cookie sheet. Arrange the bacon on the parchment paper. You can let the edges touch, but do not overlap it.
- Cook for 12 minutes on the middle rack of the oven, then flip the bacon over to allow the other side to cook as well. Check at the 15 minute mark and see if your bacon is crispy enough for your liking. Tip: Rotate the baking tray halfway through the cooking time for even results!
- When bacon is cooked to your desired doneness, remove from oven.
- Transfer bacon to a paper towel lined plate to drain the excess grease or blot with paper towels. Serve immediately.
Notes
Store: Transfer the bacon to an airtight container, and refrigerate it for up to 5 days.
Reheat: Reheat it in the microwave for 10 to 15 seconds until warm. Or for best results, reheat in the air fryer for 2 to 3 minutes at 400°F.
Freeze: Arrange the cooked strips between layers of paper towels or parchment paper in a freezer safe ziplock bag. Freeze for up to 3 months. Reheat in the microwave or air fryer, there’s no need to thaw first!
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Learn more about our Test Kitchen promise!Nutrition
Serving: 1piece, Calories: 118kcal, Carbohydrates: 0.4g, Protein: 4g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 19mg, Sodium: 188mg, Potassium: 56mg, Vitamin A: 10IU, Calcium: 1mg, Iron: 0.1mg
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How to Cook Bacon in the Oven
Whether you use a wire rack or just throw it on the sheet pan, you’re going to love this easy way to cook bacon! Below is a quick recipe overview, but please scroll up to the recipe card for full instructions.
- Prep: Line a baking sheet with parchment paper and place a wire cooling rack on top. Lightly mist the wire rack with non-stick cooking spray to make sure it doesn’t stick. Prevent splatters by using a rimmed baking sheet that’s larger than the wire rack.
- Without a Wire Rack: If you want to skip the wire rack, just toss the bacon on a heavy duty baking sheet lined with parchment paper so it doesn’t stick.
- Arrange: Lay your bacon on the rack in an even layer. Don’t overlap the pieces.
- Bake: Bake until crispy and enjoy all the drool-worthy bacon smells! Don’t cook bacon on the lowest rack as the heat is more direct and it can burn easily. Instead use the middle or top rack. If you’re not using a wire rack, you’ll need to flip the bacon over halfway through cooking to allow it to evenly cook!
Chef’s Tips & Variations
- Bacon Thickness: We prefer thick-cut bacon, but regular bacon cooks up great in the oven as well. However, it will take less time to cook and is easier to burn because of how thin it is. Watch closely and check in on it often!
- Watch Closely & Set a Timer: Since some bacon is thicker than others, so check on your bacon after 10 minutes. Use the alarm on your phone to remind you to watch the bacon! A couple of extra minutes can be the difference between perfectly cooked and burnt bacon.
- Rotate: To avoid any hot spots in the oven, rotate the baking tray halfway through the cooking time.
- Cold Bacon: Using cold bacon (not room temperature) allows the fat to render slowly, resulting in crispier bacon.
- Multiple Trays: If you are cooking multiple sheet pans of bacon, place one tray on the middle rack and one on the upper rack. Swap the racks half way through cooking. You may need to add an additional 1 to 2 minutes to the overall cook time as well.
- Season Before Baking: Sprinkle brown sugar, cracked black pepper, a little maple syrup, or a dash of cayenne pepper on the bacon slices before baking for a sweet or spicy twist.
What to Serve with Bacon
- Sweet: Serve it alongside a plate of Johnny cakes, these simple cinnamon roll waffles, or a loaf of this easy cinnamon bread.
- Casserole: This easy overnight bacon and sausage breakfast casserole is always a hit with the meat lovers. For the French toast lovers, try this easy overnight French toast casserole.
- Savory: Wrap up some crispy bacon in homemade tortillas with some huevos a la Mexicana for breakfast tacos. Add some salsa to take them over the top! We also love this bacon served with eggs in our garlic cheddar biscuits!
More Must Try Classic Breakfast Recipes
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I bake my bacon in the oven on parchment paper all the time and do about 5 packages at a time….then wrap 5 pieces in individual foil and freeze for the months ahead….so easy and ready to have when required…by doing it in large quantities…saves so much time and mess when you wish to have bacon.
freaking genius!!!!!!!!!!!! — i hate making bacon on the stove top because of the popping grease! it flipping HURTS! Next time I make bacon this is so happening!
The bacon still pops! You just have a smoky kitchen the next time you use the oven!
If you put it in the cold oven, the fat renders a little better.
And when you are done, if you let it cool and then put the foil on the floor outside, the dogs will LOVE YOU FOREVER!
rosemary is good too!
My favorite way is to cook it like you did but toss it in some brown sugar and a pinch of cayenne first. Candied bacon is addictive.
This is how I do my bacon too! And always the entire package at a time, the rest goes into the freezer for using later (a quick microwave to reheat if I want it hot).
We started making bacon this way when we had a big crowd and now make it this way every time. Even though the two of us try, repeat try, to limit ourselves to two pieces each I cook the whole package of bacon at one time and then put the rest of the bacon in the fridge. Then we crumble it on salads, soups and reheat it through the week for breakfast or sandwiches.
Another benefit (besides being easier and neater) is that it’s much easier to cook bacon for a crowd this way. I learned to do this while vacationing with two other families. I couldn’t believe that someone was actually willing to cook bacon for 12 people until I saw how she did it.
For whatever reason, I was always taught to make bacon in a pan on the stovetop and like you, the spattering grease freaks me out! I’m not sure how I missed the brilliant memo to cook it in the oven, but I can’t wait to try it! Thanks for the tips 🙂
I have been cooking bacon on the george foreman ( no popping grease as both sides are covered) next time I will attempt the oven. It doesnt splatter the sides of the oven?
If I were to ever start cooking bacon again…this is SO how I would do it!
Thank goodness! I don’t like cooking bacon on the stovetop either. Bacon grease is so painful and really deters me from making it more often. Although, it is good on chocolate ice cream…
Seriously?! Did you really have to tell me this?
I had never thought of putting bacon on chocolate ice cream…but now I must try it immediately!!
I definitely fear bacon grease too. This is a great alternative. As long as it’s crispy, I don’t care how it gets there!
Totally crispy! I promise!
Cooking it that way makes it SUPER simple to make candied bacon or any other kind of flavored bacon as well!
Agreed! I brushed mine with pure maple syrup the other day……sooo freakin’ good.
I remember when I was little my Mom used to have this mesh frying pan cover to specifically use to prevent bacon grease splattering on you when you cooked it. Then when I got on my own I couldn’t find that nifty little contraption. That is when I discovered ‘baking’ my bacon and I haven’t looked back since!
I just made my bacon in the oven for the first time the other day and I’m never making it any other way again 🙂
LOVE doing bacon this way! Try it with a sprinkle of brown sugar and a crack of black pepper before you pop it in the oven…heav-en!
Why must you do this too me?!
::off to buy more bacon::
I bake my bacon, too! I think its 10 times better; however, I’ve never used a baking rack to cook it on. I let it sit on the grease and then blot it! lol. Great tip!
Honestly, I’ve always fried my bacon (using a splatter screen as it really cuts down on the hot grease burn hazard and spray) but now I’m curious about baking it and will try it the next time bacon is on the menu. Thanks for this 🙂
Why didn’t I ever think of a splatter screen?! Instead I let me bacon attack me until I learned I could make it in the oven! LOL
I use to cook bacon this way and got back into frying it but the results are all over the map. I’m gonna have to get back into baking my bacon again. Foolproof really.
Try old bay on the bacon first