Once you know how to cook bacon in the oven, you may never go back to cooking it on the stove again! 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.
Tips:
• 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, along with some of the bacon, to make Tex-Mex Cornbread!
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Boyd says
April 21, 2015 at 10:19 PMI keep meaning to leave you some feedback here, but…why am I here again? Oh yeah, feedback.
When I bacon in the oven, I set the temp to 400°F, so I’ll have to try your recommended 425°F. I bacon a little longer to get the desired crispness, but I’ve found it can be a challenge to achieve crisp perfection without (too much) burning of that glorious rasher of pig.
I also don’t worry too much about the slices touching each other. Yes, they can get kinda stuck to each other, but having to eat two, three or even four slices of bacon at once is just a burden I have to bear on occasion.
Oh, and thanks for the “crumple the foil” idea. That should help.
Katie Berry says
April 22, 2015 at 8:42 AMThe real key is putting it into a cold oven to start. That gives the bacon time to warm as the oven heats, releasing the fat so you get that crispy texture you’re looking for. Whether you cook it at 425 or 400 after that is a matter of choice — it’ll cook faster at 425 but also goes from crispy to burned quickly if you get distracted.
And you’re welcome on the foil trick!