Bacon. One word that can immediately make you drool. Cooking bacon in the oven lets you make a big batch of crispy bacon for a crowd with no splattering mess. It’s a must have tool in your breakfast and brunch recipe toolkit.
Why I prefer Baking Bacon in the Oven:
No Mess – No splattering grease all over your cooktop.
Easy cleanup – By lining the baking sheets with foil, cleanup is almost nonexistent! No scrubbing the skillet after.
Super quick to make – It takes just about 20 minutes (depending on thickness) in the oven. Gives you just enough time to flip some pancakes or scramble some eggs.
Bacon is crispy and cooked evenly – By placing the bacon on the foil-lined sheet pan it cooks in its own fat leading to perfectly crispy bacon. And the entire piece cooks evenly – not soft pieces on the same strip.
Hand off cooking – Is there anything easier than popping a sheet pan into the oven and setting a timer? No fussing over the stove.
Easy to make LOTS of bacon – This is the foolproof way to serve a crowd.
Now the question is… what breakfast foods are you going to pair with it?
Oven Bacon is quick, easy, and no mess. Cooking bacon in the oven will be your new favorite technique! Recipe at KathleensCravings.com #ovenbacon #bakedbacon #breakfast #brunch #breakfastrecipes #baconrecipe
1 lb bacon (your favorite variety!)
Preheat the oven to 400ºF. Line one or two sheets pans with aluminum foil. This makes cleanup SO easy.
Lay out the bacon on the sheet pan. The bacon will shrink up as it cooks. So don’t overlap the bacon, but you can place it close together.
Bake bacon in the middle rack for 18-22 minutes. Remove bacon when it reaches your desired crispiness!
Drain the bacon on a paper towel to remove extra grease.
Want chewy bacon? Just cook for a little less time!
What about using a rack? I’ve seen some recipes call for baking the bacon on a rack-lined baking sheet. This is not my preferred method – I find the bacon comes out being very chewy and soft. This is because as the bacon cooks the fat drains off so you’re not really ‘frying’ the bacon in its fat like you do on a foil-lined sheet.