How to Bake Bacon
I, like most people in the United States, LOVE bacon. It’s delicious in just about any recipe. It’s good for breakfast, lunch, dinner, appetizers, AND even desserts. I’ve even had chocolate chip cookies with bacon pieces (which was very good, I might add).
I did, however, used to HATE making bacon. When I pan fried the bacon it would spit and spatter all over me…seemingly no matter what temperature I had the burner on. I’d get burns on my hands and arms, and oil spots and stains on my clothes. Even if I wore an apron, the spitting inevitably found an area that the apron didn’t cover.
When I discovered this unconventional way of making bacon – Baking Bacon, it was a game changer for me. My hands and arms are now forever more free of bacon burns. No more tiny spots of oil staining my clothes. LOVELY! And clean-up is a cinch!! It also frees up your stove-top for other things and can be made well in advance in the oven.
Let’s get started:
You need some very specialized, technical equipment – so pay attention. Ok, I’m kidding, it’s not specialized at all. In fact it’s probably in most everybody’s kitchen.
- Sheet pan with at least a half inch edge (so the bacon grease doesn’t spill all over your oven).
- Aluminum foil (or parchment paper)
- NOTE: Some people add a cooling rack to the baking sheet and place the bacon on top of the rack. I’ve found clean-up on the cooling rack to be a pain in my backside, so I skip that step and just drain the bacon on paper towels after – just as I had done in years past using the pan-fry method.
Simple Prep Work:
- Adjust your oven rack to the middle position.
- Preheat your oven to 375 degrees F (TIP: Oven Temperature Conversion Chart for Celsius)
- Line a baking sheet (or baking sheets) with aluminum foil (or possibly parchment paper). You do not have to line the pan with foil; however I found it to help a lot with clean-up. If you love doing dishes, skip the foil! DO NOT use a silicone baking mat.
- Lay your bacon out on the baking sheet in a single layer. The bacon will shrink up a bit, so it’s okay if they overlap a tiny bit.
- Bake at 375 degrees F for 20-35 minutes, checking for desired doneness in five minute intervals (cook longer if you aren’t achieving the right amount of crisp). Time is completely dependent on how crispy or flimsy you like the bacon.
- Drain excess grease on a paper towel-lined plate. See tip below regarding saving your bacon fat for later use.
- Hide from your husband and kids!
- You can par-cook the bacon and finish off when you’re ready to serve. I’ve done this with brunches. It cuts the cooking time down by a lot, reducing the stress of prepping for guests.
- Freeze any uneaten bacon. I know that seems like the ultimate of all crazy talk, but it may happen to you once in your lifetime. I sometimes par-cook and freeze the bacon OR freeze a few pieces of leftover. I typically crumble if it’s only a piece or two. It makes it easy to add to eggs or salads, etc.
- Save your bacon grease! I store mine in the refrigerator, covered. I add it to recipes like refried beans, bean and bacon soup, etc. Anywhere you want to add smoky bacony flavor that is already calling for fat. Just let the grease cool a bit before transferring it to a heat-proof dish. I keep adding to mine as I make bacon. It lasts a long time in the refrigerator…months in fact.
If you try this recipe method for making bacon or Baking Bacon as it were, please COMMENT below. I want to hear your results!
Enjoy the comfort of food!
PS: If you see mistakes, including spelling errors or inconsistencies in the recipe, please tell me right away!