This Perfect Crispy Bacon in Oven Trick is life changing… and works like a charm!
There’s nothing better than a Crispy piece of Bacon served with your morning Breakfast, right?
We all know it… Bacon makes everything better! Now here’s a little life changing tip a friend shared with me: it’s a Perfect Crispy Bacon in Oven trick! What? Without the splattery mess?!?
Yes… no flipping, no splattering, and crispy bacon perfection every time! Yay to that!
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Perfect Crispy Bacon in Oven
What You’ll Need:
- 1 package Uncooked Bacon
What You’ll Do:
- Line a cookie sheet with aluminum foil
- Place bacon slices on cookie sheet
- Bake at 375 degrees for 15 – 25 minutes. {time can be altered depending on how crispy you like your bacon and how thick your slices are}
- Keep an eye on your bacon… do NOT overcook!
- When it’s done to your crispy likings, remove from the oven, and transfer bacon to a paper towel lined plate, to drain off excess grease.
- You’re all done! Tasty crispy bacon… without the splattery mess!
What You’ll Need To Make This Recipe:
Cookie Sheets
Aluminum Foil
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Kathy Welch says
What if you only eat wheat bread, will that work? I love bacon, and started baking it, but would like to keep the oven cleaner. Thanks Kathy
Kathy says
Yes it will as long as you use just the ends. The only bread you can use every slice is rye.
Kathy says
If you have some rye bread or the ends of white place the bacon on top before placing it into the oven, the bread absorbs the grease. Iam a chef and that’s how we do it in the oven, you can also use the same method for the microwave. It works like a charm much better than dealing with all the grease in the oven. Also save the grease it’s great in a lot of foods.
Bonnie W. says
Will the underside of the bacon be browned and crispy like the top?
Kathy says
Yes it will Bonnie.
Karen C says
I do bacon in the oven but I do multiple batches and then place in freezer bags. So convenient to have for recipes, breakfasts, etc, I’ve kept it for at least a couple months that way.
Heidi says
That’s a great idea, Karen! It’s always nice to have things ready-to-go in the freezer! 😉
Elaine says
I saw this oven method on Rachael Ray’s show several years back. We love this, and make it whenever we have company and want to serve bacon with breakfast.
Julie Aswad says
How do you store uneaten cooked bacon?
How long before you have to use it?
Bonnie W. says
I only use uncured bacon, so, once cooked I like to store it in a zip loc bag in the fridge for no more than 3 – 4 days. It usually does not last that long though! I also will cook up 2 – 3 packages and freeze them. I would use it within 3 months cured or uncured.
Julie says
Thanks!!
linda Martin says
Rosetta, what is the degree setting for: ‘if done more slowly
Rosetta says
I lay a piece off foil loosely on top of the bacon, or my oven starts getting greasy. I have put bacon directly on a foil lined pan, I’ve used cooking spray on a broiler pan, and cooling cake rack on a foil lined pan. Since during the baking process the bacon tends to stick at times to those racks, I decided it’s less work (one less pan to wash and scrub) to just place the bacon directly on the foil lined pan, and once they’re cooked- to transfer them to several layers of paper towel. Also, the bacon has better flavor if done more slowly, then quickly on high heat.
Tami says
I have cooked my bacon in the oven for years! I love, love, love bacon but hate, hate, hate the mess. I would rarely cook it. Now I can bake it without mess, without getting burnt, without breaking my back and without a couple of horrible hot flashes lol.
I have a tip too!!! Instead of laying the bacon flat….twist each piece. Not only can you fit more bacon in your pan (I have a big family and can fit two pounds!!!) but it also cooks more evenly without shrinking much or curling up!!!
Merry Christmas!
Terri says
Can you please be more descriptive about the twisting method to cook two pounds at a time? Thanks!!
Sydney Wooten says
I love the way you cook your vegetables and the bacon.
Cindy says
I would like to know if the grease splatters in your oven. I have a new stove and really want to keep it looking new for as long as I can. I would love to try this, but am hesitant to get grease splatters all over the oven. Thanks for your feedback!
Michelle says
Hi Cindy.. I’ve been cooking bacon this way for years & no splatters in the oven. It is the least messy way I know of to cook bacon.
Britny says
My mom does this but she uses a cookie cooling rack (metal) on top of the cookie sheet, and puts the bacon on that to cook, then all the grease drains onto the cookie sheet while it cooks and you don’t really have to use paper towels after!
Barbara Conlan says
This sounds great. I will try it next time I make bacon. Thank you.
Heidi says
You’re very welcome, Barbara… enjoy!! 😉
Jude says
I love how there is 10 pieces of bacon on the pan and only 6 cooked pieces in the picture. Hum…. who ate the bacon between the oven and the plate? Great idea… I’m going to try it next time we have BLT’s.
Heidi says
Haha… okay ~ you caught me. I had to ‘sample’ some for good measure! 😉
Joanne says
We ONLY make bacon this way now — it’s perfect for BLTs. We cut the bacon in half before we start cooking – so from 2 lbs of bacon I can easily get about 50 + sandwich ready pieces of bacon! It makes for a good night of eating!
I think we do 400 for 7 mins and then flip it for another 7 mins. DELICIOUS
j.c.m. says
drop your bacon into a bag with flour, then place strips on foil lined baking pan,put into cold oven,bake for 20 minutes at 400 degree. wonderful krispy,, and no spatters
Tammy says
I have been baking mine for years, too. I use my Pampered Chef baking stones, and no need for foil. I also bake mine at 425 degrees. I LOVE this way. Keeps me from having to clean the greasy stove top after I make bacon.
Barb says
Doesn’t the grease spill into the oven? My stones are flat without a lip on them.
Christina M says
Pampered chef makes a Bar pan. Has one inch sides. It’s perfect for this😉
Shari says
I started cooking bacon this way about a year ago and I haven’t used a frying pan since. Someone suggested baking it on a foil covered broiler pan with the foil cut where the slits are so the grease would drain off the bacon. I haven’t tried it that way yet but I think I will next time. It would mean more clean up but also a little healthier bacon, if there is such a thing as healthier bacon. 😉
Heidi says
Ooh ~ that’s a great tip, Shari!
Jeri says
I use a wire rack for cooling cookies on top of the foil lined cookie sheet. That way the bacon has even less grease!
Tanya says
I’ve cooked bacon this way for a few years now. We never use a frying pan anymore. It’s great because you can plan and prep the rest of breakfast and still have everything hot to the table. I too use a wire cookie cooling rack. I sometimes spray it with a cooking oil, because sometimes the bacon can stick to the rack a bit. I think we actually do about 422 for 22 mins. but, again, like the previous post, it depends on how well you like your bacon done and ovens vary. Keep an eye on it and you will get it perfect to
your taste.
We also, at times, due to being a large family, will put not only the bacon on the cooling rack, but underneath it too. The one’s on the bottom are a tad bit greaser, but it’s works. Happy Bacon Baking!
Amy says
This is what I do, too. 🙂
Gayle Clifton says
I think the boiler pan would work without the foil, just spray it before using. The bacon grease is good to save for seasoning green beans, cabbage and just making gravy.. Love this way of cooking the bacon–