Bacon in the Oven
User Reviews
5
Bacon in the Oven
Description
This bacon recipe starts with room-temperature bacon strips placed on a foil-lined baking sheet covered optionally with parchment paper for easy cleanup. The strips are laid without overlap and can be cooked on an oven-safe cooling rack to let fat drain. The baking sheet is placed on the middle rack of a cold oven, then the oven is set to 400°F and the bacon bakes until browned and rippled, around 20 minutes depending on thickness and desired crispness.
The slowly increasing oven temperature helps cook the bacon evenly, avoiding sudden burning. The oven-cooking method yields evenly crisp bacon without the need for flipping and minimizes grease splatter compared to pan-frying. Different flavorings like cracked black pepper, brown sugar, or smoky chipotle chili add subtle complexity.
Cooked bacon should be cooled on paper towels before storing. Leftover bacon can be kept in airtight containers in the refrigerator for 4-5 days and reheated in a microwave, skillet, or oven. Partially cooked bacon can be made ahead and finished when serving, saving time on busy days.
For longer storage, cooked bacon can be frozen in small portions separated by paper towels for up to one month and reheated without thawing. Bacon grease can be kept refrigerated or frozen for later use.
Ingredients
- 12 Bacon preferably center-cut, slices
Instructions
- If you have extra time, bring the bacon to room temperature before cooking for about 15 minutes; this helps it cook more evenly (like steak). Line a 13 x 18-inch rimmed baking sheet with wide heavy-duty wide aluminum foil so that there is some overhang on all sides; this prevents the grease from getting onto the baking sheet. Then cover with a sheet of parchment paper; this is optional but makes cleaning up a breeze.
- Layout as many bacon strips as will fit without overlapping. (If desired, you can fit the baking sheet with an oven-safe cooling rack to allow extra grease to drain away while the bacon cooks; feel free to skip the rack.) Season with cracked black pepper, brown sugar, or chipotle chili powder if desired.
- Place the bacon on the middle rack of a cold oven that has not been pre-heated, set the temperature to 400 degrees, and bake until browned and starts to ripple for about 20 minutes; cooking time depends on the thickness of the bacon and how you like it cooked; start checking doneness at the 15-minute mark.
- Watch it closely towards the end so it does not burn. Next, remove the baking sheet from the oven and use tongs to transfer the bacon to a paper-towel-lined platter; let drain and cool. To save the bacon grease, carefully pour it into a heat-safe container.
Notes
- Let cooked bacon cool and blot excess grease with paper towels before storing.
- Store bacon in an airtight container or wrapped tightly in the refrigerator for 4-5 days; it may lose some crispness but reheats well.
- Reheat bacon in the microwave on paper towels, in a skillet, or in a preheated oven to regain crispness.
- Partially cook bacon ahead, cool completely, store refrigerated up to 3-4 days, and finish cooking when needed.
- Freeze cooked bacon in small portions separated by paper towels in ziplock bags for up to 1 month.
- Save leftover bacon grease by refrigerating or freezing in airtight containers for up to 6 or 9 months respectively.
User Reviews
Overall Rating
5
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