Once you know how to cook bacon in the oven, you may never go back to cooking it on the stove. Not only does this method minimize shrinkage and stops those painful splatters, but it also produces crispy bacon in bulk so you can make an entire package at a time.
That last bit, as many busy people know, is the key to speedy homemade breakfasts during the week: cooking ahead of time so you can reheat and eat.
Even better, it’s easy to do.
How to Cook Bacon in the Oven
1. Line a rimmed baking sheet with foil.
2. Arrange bacon slices in a single layer, so slices aren’t touching each other.
3. Put the pan in a cold oven on the middle rack. Turn the oven to 425°F and let it cook for 15-25 minutes, checking after 15. Thicker bacon may take longer to cook.
4. Once cooked, remove the pan and transfer the bacon to paper towels to absorb excess grease.
5. Eat immediately, or store in the refrigerator for up to a week. To reheat, microwave for 30 seconds or return it to the oven for 1-2 minutes. Cooked bacon can be frozen, too.
• Starting the bacon in an unheated oven allows the bacon to cook slower and results in less shrinkage.
• The foil isn’t necessary but does make clean-up easier.
• For crispier bacon, line the baking sheet with foil then place a wire rack on top. A rack allows air to circulate on all sides, resulting in crispier bacon. It will also cook faster, so keep an eye on it!
• It is crucial that your baking sheet has a rim, otherwise, the hot bacon grease may cause a fire or burn you when you remove it from the oven.
• If the entire package of bacon doesn’t fit on one sheet, you can cook two sheets at a time. Rotate the sheets halfway through.
• Save that bacon grease and use it in place of butter on your favorite vegetables.