After hundreds of Bacon In The Oven recipes tested by our expert team, we chose the best Bacon In The Oven recipe of 2021! Learn how to make in 3 easy steps! I think we can agree that crispy, smoky bacon is one of life’s greatest pleasures. Making perfect bacon is easier than you might think. In addition to showing you how to cook bacon in the oven, I’m going to also be telling you how I keep my oven door clean, and how to save your bacon grease!
Lets get started!
Bacon In The Oven Ingredients
- 12 Slices Bacon
Preheat oven to 400° and line a large baking sheet with foil. Make sure the foil extends up the sides of the pan so it captures all the bacon grease and clean-up is easier. You won't be broiling the bacon, so put your oven rack in the middle of your oven to distribute the heat evenly.
I use a rimmed sheet pan and I lay the raw bacon directly on the sheet pan. You could also line your baking sheet with parchment paper or foil. You'll be thankful once it's time to do dishes.
If you like your bacon extra crispy, put a metal cooling rack inside the baking sheet. Use your cooling rack. If using a metal cooling rack, spray the rack with non-stick cooking spray, and place the rack inside the baking sheet.
Elevating the bacon allows the strips to cook from all sides. If you like your bacon with a little chew, or you don't have a cooling rack, skip this step. Your bacon will still be amazing. If using, line a wire rack on your baking sheet.
Lay bacon in a single layer onto baking sheet or cooling rack. Do not let them overlap or the strips will stick together.
How To Make Bacon In The Oven - #1 Step
How To Make Bacon In The Oven - #2 Step
How To Make Bacon In The Oven - #3 Step
How Long to Cook Bacon In The Oven?
Start checking after 10 minutes because some ovens are finicky and burnt bacon is sad. Bake until the bacon is deep golden-brown and crispy. Once cooked, immediately transfer the bacon to a paper-towel-lined plate and lightly pat dry. This keeps it from getting soggy.
Let cool just enough so that you don't burn your tongue. Devour immediately or use to top salads, pastas, and sandwiches, or in any of these recipes. Leftover bacon can easily be stored in your refrigerator and freezer.
It will keep for up to a week in the fridge in a sealed plastic bag or airtight container. You can also keep it for about 2-3 months in the freezer. Bacon reheated for a minute or two in the microwave can lose its crisp texture, so reheating it quickly in a pan is the way to go.
Bacon In The Oven Nutrition Facts
The Best Bacon In The Oven Recipe 2021
This is the best Bacon In The Oven recipe of all time! I literally never make bacon on the stove anymore. It is so much easier cooking bacon in the oven than to stand over a hot stove getting splattered with grease. Baking bacon in the oven is the simplest and cleanest way to make crispy bacon! There are a lot of crazy ways to cook bacon, but after lots of research, we've determined the smartest to cook slices is in the oven: there's less mess, it makes serving bacon to a crowd so easy, and the results are just as crispy.
There are a few exceptions to this rule. If you're cooking only a couple slices, a skillet is easier — with water if you're smart! Second, if sautéing bacon is a step in a recipe that leads to something else being cooked in the bacon fat (like this), follow the directions. Don't go rogue and bake instead. Cooking bacon in the oven allows you to make large batches of bacon at once, with every slice evenly cooked and crisp! But in 80 percent of all breakfast scenarios, the oven method works best. Here's how to perfectly cook bacon in the oven every single time. Instead of wrangling a grease-spitting skillet, here's a much cleaner and easier way to cook bacon--and it's so simple you'll wonder if it really works. Bacon cooked in the oven definitely gets crispy, but I also find that it retains a bit of chewiness near the middle, especially when cooking thick-cut bacon.
You just lay the bacon on a baking sheet, stick it in the oven, and set a timer. The strips of bacon bubble away in the oven and gradually become the crispy, golden-hued, irresistible bacon we know and love. Not only does this oven method recipe free you from needing to constantly tend the bacon while it cooks, but it also produces superior results. Bacon is nearly my favorite thing in the whole wide world. Instead of cleaning up skillets and splatter all over the counter and stovetop, or worrying about grease burns, why not put your bacon in the oven? If you have ever wondered how to make perfect bacon every time, this recipe is for you!
Baking bacon makes it possible to make candied bacon. When the luscious, delicious, amazing, crunchy, salty, scrumptious bacon comes out of the oven, you can marvel at its beauty!
Bacon In The Oven Recipe Tips
Pour grease into a glass container and store in the fridge. Seriously though — saving the fat will be the best decision you make all week. You can use it to cook eggs, roast vegetables, and pop popcorn!
You can line your baking sheet with a wire rack, parchment paper, or foil. The parchment paper and foil will aid with cleanup and the wire rack will help you avoid draining on paper towels. Save the bacon grease in a glass jar with a lid.
Using a sieve, strain the solid pieces from the bacon grease and store in the refrigerator. Store leftover bacon in an airtight container in the refrigerator for up to 1 week. Lay a layer of foil over the bacon; this will keep grease from spitting all over the oven.
For even crispier bacon, fit a metal rack over the foil-lined baking sheet and lay the raw bacon on the rack. Elevating the bacon allows it to cook from all sides and become extra-crispy.
Oven bacon always turns out so crisp, especially when you buy thin cut bacon. Equipment you will need: a rimmed baking sheet and a rack that fits inside.
Bacon In The Oven Origin
I could literally give the person who invented bacon a huge hug. In addition to being the most delicious, bacon is also one of the oldest cured meats in history. The Chinese began salting pork belly as early as 1500 B.C., but it wasn’t until 1924 when Oscar Mayer patented the first packed, sliced bacon that it became a breakfast staple in almost every household in America.
Bacon as we know it best in the United States is often cured pork belly, otherwise known as “side bacon.” It’s characterized by long thick strips with streaks of fat. Many bacon varieties in the U.S. are smoked with hickory, applewood or mesquite and pan-fried to be served with eggs and toast at breakfast.
Unlike side bacon, Canadian bacon is pork loin cut from the back of a pig. Because it’s a different cut, Canadian bacon often resembles ham more than it does the smoked bacon you may be accustomed to eating at breakfast. You may already be familiar with Canadian bacon though—it’s one of the key ingredients in classic Eggs Benedict and Hawaiian pizza.
When you cook bacon in a skillet, it’s only receiving heat from the skillet below. Because bacon tends to curl up, you get well done parts, and more flabby and undercooked parts. However, in the oven, the bacon is getting hot air cooking it evenly on all parts, so you get a more evenly cooked strip.
Regardless of whether you prefer a softer bacon or more crispy bacon, cooking your bacon in the oven will cook it more consistently to your desired doneness.