Making bacon in the oven is an effortless, mess-free way to make perfectly cooked bacon every time! Whether you like it extra crispy or slightly tender, here are two easy ways to cook bacon in the oven.
Why Cook Bacon in the Oven?
Aside from being able to cook larger batches at a time, these are even more reasons to love cooking bacon in the oven:
- Quick: No matter if you are cooking multiple batches or just a few pieces, oven bacon is ready in 20 minutes!
- Avoid burns: Since you don’t need to flip it over or move it around at all, none of the fat can splatter and burn you!
- Easier clean up: All the bacon fat will fall onto the baking tray, reducing any need for clean-up.
- Evenly crispy: The wire rack means the heat can wrap around the bacon evenly, giving you the same amount of crispiness all over.
- Easy: It’s a hands-free alternative that lets you go do something else while the bacon cooks in the oven. Maybe make some pancakes or scrambled eggs to go with it!
What Bacon Is Best for This Recipe?
Any thick-cut bacon is perfect for baking in the oven. Regular bacon will also work, but watch closely as it will take less time and is very easy to burn because of how thin it is.
How to Cook Bacon in the Oven With A Rack
If you like perfect crispy bacon on all sides, this is the method I recommend for you! For full detailed instructions, visit the recipe card at the bottom of this post.
- Prep: Preheat the oven, line a cookie sheet with parchment paper and place a wire cooling rack on top. (They also sell baking sheets with wire racks that are made to fit together perfectly!)
- Arrange: Lay your bacon on the rack in an even layer without overlapping the pieces.
- Bake: Bake the bacon in the oven until it’s crispy to your liking.
- Serve: Remove the bacon from the oven. Let cool a few minutes and serve! With this method, you may or may not need to blot the bacon with paper towels to soak up excess grease.
How To Make Bacon in the Oven Without A Rack
If you prefer tender bacon with crisp edges, try this method for cooking bacon in the oven without a wire rack. Visit the recipe card at the bottom of this post for full directions.
- Prep: Preheat the oven, line a heavy duty baking sheet with parchment paper.
- Arrange: Lay your bacon on top of the parchment paper in a single layer without overlapping.
- Bake: Bake the bacon in oven until it’s crispy to your liking, FLIPPING the bacon half way through for even cooking.
- Blot: Remove the bacon from the oven. Transfer to a paper towel lined plate to drain any excess fat. Serve immediately and enjoy!
Tips for Crispy Oven Bacon
If you’ve never made bacon in the oven before, these tips will help guide you:
- Watch Closely: Since some bacon is thicker than others, check on your bacon after 10 minutes. Check for doneness and remove it from the oven if it’s already crispy.
- Rotate: To avoid any hot spots in the oven, rotate the baking tray halfway through the cooking time.
- Large Tray: Prevent splatters by using a rimmed baking sheet that’s larger than the wire rack.
- Cold Bacon: Using cold bacon (not room temperature) allows the fat to render more slowly, making the oven baked bacon extra buttery and crisp.
- Middle Rack: 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.
- 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.
- Set a Timer: Use the alarm on your phone to remind you to remove the bacon. A couple of extra minutes can be the difference between perfectly cooked and burnt bacon.
- Bacon Grease: Drain and save the bacon grease to use in place of oil in recipes. It will add a wonderful depth of flavor to dishes like sautéed green beans!
What to Serve with Oven Baked Bacon
Oven baked bacon is the perfect side for just about any breakfast, but here are a few favorites:
- 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!
How To Store Cooked Bacon
Bacon is always best the day it’s made, however it can be saved for another day.
- Fridge: 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!
Yield: 16 pieces bacon, approximately
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
- cooling rack
- non-stick spray
- paper towels
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 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.
- 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, 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.
- 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
Storage: 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!
Watch Closely: Since some bacon is thicker than others, check on your bacon after 10 minutes. Check for doneness and remove it from the oven if it’s already crispy.
Rotate: To avoid any hot spots in the oven, rotate the baking tray halfway through the cooking time.
Large Tray: Prevent splatters by using a rimmed baking sheet that’s larger than the wire rack.
Cold Bacon: Using cold bacon (not room temperature) allows the fat to render more slowly, making the oven baked bacon extra buttery and crisp.
Middle Rack: 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.
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.
Set a Timer: Use the alarm on your phone to remind you to remove the bacon. A couple of extra minutes can be the difference between perfectly cooked and burnt bacon.
Bacon Grease: Drain and save the bacon grease to use in place of oil in recipes. It will add a wonderful depth of flavor to dishes like sautéed green beans!
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
Categories:
Post may contain affiliate links. Read my disclosure policy.
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!
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!
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
When bacon grease pops and burns me it infuriates me! Nothing else does.
This came at the perfect time- I’m making breakfast for dinner and I’ll definitely make my bacon this way!
Let me know how it goes!!
Yes!! This is the only way I’ll make bacon – plus I find that it keeps the house a little less stanky this way :)
Totally. This is the stank free bacon way. :-D
I am always told my bacon is the best ever. Aaaaaandd…I cook it in the oven!! Best kitchen trick EVAH!! Everyone needs to do their bacon this way. Who needs burns and curled up, unevenly cooked bacon? Not I.
YES!!!
Unevenly cooked bacon is my biggest pet peeve! (Well biggest pet peeve where bacon is concerned LOL)
wow this is bacon perfection!
I won’t mention that you can roll it in brown sugar and candy it while its in there. Won’t mention it at all.
Why are you so evil?!
That’s the prettiest dang bacon I ever did done see.
that is totally my fave way to cook bacon as well. plus dumping the bacon grease is so much easier when it solidifies on the foil and you don’t have to deal with washing off bacon grease from your frying pan/griddle!
Oh agreed! Just wrap it up in the foil….soooo much easier!
I always make my boyfriend cook bacon because I hate how messy it gets! It’s really useful to be able to make it the oven too, often I’ve run out of space if I’m trying to cook bacon and eggs etc etc.
Oh, I agree! Bacon was made to be in the oven! Not only that, it’s always nice and flat!
Not only does it hurt but it makes a mess of your stove splattering all over everything! I sometimes don’t make it for that reason alone. Oven…duh.