Bacon in the Oven
Cooking bacon in the oven is hands-off and great for making a big batch! Plus, it’s less messy than stovetop, no dangerous splatters, and it cooks up to your desired crispy level.
Yield: 8 servings
Ingredients
- 1 pound regular cut bacon (see notes)
Instructions
- Preheat the oven to 400. Line a large baking sheet with parchment paper to prevent leaks and avoid having to clean the pan. (Note: Aluminum foil does not work as well for this.)
- Lay the bacon in an even layer on the parchment paper, filling the entire pan. (You can do some pieces to the side if there’s room to layer them sideways as well.)
- Place the baking sheet on the middle rack in the oven - even if it’s not preheated all the way - and cook for 20 minutes. Rotate the pan after 10-15 minutes if your oven doesn’t cook evenly.
- Check for doneness at 20 minutes and continue cooking until the bacon is to your desired doneness level (it will depend on preference and also on the type of bacon you use; see notes below).
- Remove the pan from the oven carefully, transfer the bacon to drain on paper towels then serve hot.
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Notes
Thick cut or center cut bacon is going to take longer than a regular slice that’s much thinner, up to 30 minutes. You also might need to flip them over to ensure they are cooked through.
Check early and then regularly. Pull out individual pieces of bacon as they are done to your liking and continue cooking the rest.
You may need to rotate your pan halfway through if your oven doesn’t cook quite evenly.
Set a timer. I have not once, but twice, totally forgotten about the bacon and it got burned. And when you’re making this much bacon, that’s a damn tragedy and total waste.
Leftovers: Cooked bacon, once cooled, can be stored in a ziplock bag in the refrigerator for up to 5 days. Enjoy cold or microwave 1-2 pieces for 15 seconds, until hot.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 1g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 56mg | Sodium: 955mg
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