How to cook bacon in the oven!
If you want perfect crispy bacon every time, you must learn how to cook bacon in the oven! Sharing all my tips on how to always make the best oven baked bacon!
Ever wondered how to get perfect crispy bacon every single time you make it?
Well in case you didn’t know already, it’s by baking it in the oven!
There are a few different methods of how to cook bacon in the oven, and I will share the pluses of each one.
Get ready to step up your morning breakfast routine with perfect bacon, every time!
Benefits of cooking bacon in the oven:
I know some people are insistent on cooking bacon exactly as their moms or grandmas made it growing up – in a pan.
Listen, I love pan fried bacon just as much as the next bacon loving girl.
However, you know what I love more? No bacon grease burns on my arms, chest and face.
I also love how consistent bacon cooked in the oven is. It’s perfect every single time once you try it a time or two and learn exactly how long you like your bacon cooked in your particular oven.
But to be honest, I love it the most because I am lazy and this is the easiest way to make bacon.
You arrange the bacon on a cookie sheet and pop it into the oven. It’s really that simple.
You do not have to baby sit it or stand over the stove. It’s pure bacon heaven.
Bacon On A Rack
One way to way of cooking bacon in the oven is on a cookie cooling rack.
This is the method for you if you like extra crispy bacon and want as little grease as possible.
By using a cooling rack under the bacon, you raise the bacon so the grease has room to fall below.
This also allows for heat to get to both sides of the bacon pretty evenly, giving you extra crispy bacon.
Bacon Cooked On Parchment Paper
The other solid common option is to cook bacon on parchment paper in the oven.
You can also use foil, although parchment paper is the healthier choice after some recent studies on how aluminum leeches into our foods from foil.
Lay the parchment paper flat on a cookie sheet and then arrange the bacon right on top.
This is my own personal favorite way to cook bacon in the oven.
Using parchment paper gives you crispy bacon, while also staying just the slightest bit tender.
This method allows the bacon to lay in the bacon grease while cooking, similar to when you pan fry it.
I am not always a good multi-tasker, especially when it comes to mornings and making bacon before I have had coffee.
Cooking bacon in the oven is a real game changer. It’s easier to make than pan fried, but it also gives you a more consistent final result.
So if you love crispy bacon that doesn’t require a lot of work, then you better start preheating your oven. 😉
- 1 lb thick cut bacon
- cookie sheet
- parchment paper (or foil)
- cooling rack
- non stick spray
- paper towels
- Preheat oven to 400°F. Line a cookie sheet with parchment paper, foil or with a cooling rack. If using a cooling rack, spray gently with non stick spray.
- Arrange the bacon on the parchment paper or cooling rack. You can let it be touching, but do not overlap it.
- Bake for 15 minutes and 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.
- If using parchment paper (or foil), consider flipping bacon at the 12-15 minute mark to allow the other side to crisp up as well. This is not necessary, but provides a more evenly cooked piece of bacon.
- When bacon is cooked to your desired doneness, remove from oven and let drain or blot with paper towels to suck up any leftover grease.
- Serve! (Or store in an airtight bag for recipes for the week or to reheat for an easy breakfast.)
How to reheat bacon: if you store your leftover bacon in the fridge, reheat it for 10 to 15 seconds in the microwave oven before eating. It will fresh right back up by being reheated!
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Nutrition Information:Yield: 16 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 133 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 28mg Sodium: 477mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 10g