Cooking it in the oven is the easiest way to make the best, crispy bacon. A large sheet pan, parchment paper and a pair of tongs are the only tools needed. And this method makes clean up even easier. These are my tips and tricks for How to Cook Bacon in the Oven.
As I was first learning to cook, I always cooked bacon in a skillet. Of course, I could only fit so many strips in the pan at once and there was always a mess left on the stove. Grease would inevitably splash out of the skillet. So it was a messy, time consuming process.
I’ve learned that there is a better way to do it. This method is full proof and so very easy. Using a sheet pan, a double layer of parchment paper and a pair of tongs makes for an easy process and absolutely no clean up required after baking.
With this easy method, you’ll always have bacon on hand for those recipes that just wouldn’t be as good without it. Whether you crumble it and add it to 7 Layer Salad or use whole strips of it on a Toad in the Hole BLT, cooked bacon makes a convenient ingredient.
Tips and Tricks for making the best Oven Cooked Bacon
After trying numerous ways to cook bacon, here are some tips I’ve learned over the years.
- PARCHMENT PAPER-Use a large sheet pan covered with two sheets of parchment paper. Make sure to cut the parchment long enough so it curls up on all four edges of the pan. This keeps the bacon grease on the paper and keeps your pan clean. There will be no grease to clean off the pan. Clean up couldn’t be easier.
- DON’T OVERLAP THE BACON-I typically use thick-cut bacon. If using regular bacon, cook time may be reduced. When placing the bacon on the parchment paper, make sure the bacon doesn’t overlap. I can usually get about 9 or 10 slices of bacon on one sheet pan. It is alright if it touches, but overlapping it will result in pieces sticking together.
- SEASON THE BACON-Add ground pepper or a sprinkle of brown sugar before baking to really enhance the flavor of the bacon. I added freshly ground black pepper because I wanted to use the bacon for sandwiches. So delicious!
- DON’T HAVE PARCHMENT PAPER?-Aluminum foil can also be used to line the sheet pan. I find that the parchment paper better contains for grease as the bacon is baking in the oven. But if you don’t have parchment paper, aluminum foil is also a good choice.
- DRAIN THE GREASE– After baking, remove it from the sheet pan and place the strips of bacon on a plate lined with paper towels to absorb the excess grease. This allows your bacon to remain crispy and flavorful. Pour the remaining bacon grease into a small jar and allow it to cook. Cover with a lid.
What type of bacon should I use?
Bacon is cured meat from the belly of a pig. It is often cut into thin or thick slices and sold by the pound. I almost always use thick-cut smoked bacon. It is more substantial than thin sliced bacon, and is easier to season and cook.
For this recipe, you can use a bacon of your choice, but the instructions are based on thick-cut smoked bacon. Use a teaspoon of freshly ground black pepper or a few tablespoons of light brown sugar to season the bacon before roasting it.
How to cook bacon in the oven?
Step-by-Step Instructions:
- Heat the oven to 400 degrees Fahrenheit. Line a 18″x13″ sheet pan with a double layer of parchment paper, making sure that the edges are turned up to catch the grease.
- Place the bacon, usually about 9 thick-cut strips, side by side on the sheet pan. Do not overlap the bacon, as pieces may stick together. One sheet pan will hold roughly 12 ounces of bacon.
- Add ground black pepper or light brown sugar to each strip of bacon, depending if you want sweet or savory bacon. Bake in the oven for 18 minutes for thick-cut and 15 minutes for thin sliced bacon.
- Remove the bacon from the sheet pan and place strips on a platter lined with paper towels to drain. Pour excess bacon grease into a small jar and allow to cool. Cover with a lid for storage.
- Use bacon on sandwiches or crumbled over a salad. Store remaining bacon in between sheets of paper towels in a gallon size [plastic bag inn the refrigerator for 3-4 days. Bacon is crispy and best when used right away. Recipe makes 9 strips of bacon.
Whether you need bacon as a side for pancakes, crumbled over a salad, or as a main ingredient in a sandwich, this recipe is the easiest way to make the crispiest bacon with no mess to clean up.
More of the Best Recipes with Bacon:
- Cheesy Bacon and Egg Cups
- Sheet Pan BLT Pizza
- BLT Pasta Salad
- Cobb Salad and Blue Cheese Dressing
- Chicken Corn Chowder
Oven cooked bacon is versatile and can be used in so many recipes. Make it the star of the show or use it as a garnish! Once you try this recipe, be sure to come back and leave me a comment. And remember to enter your email address in the SUBSCRIBE BOX to receive more great recipes sent to your inbox!
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How to Cook Bacon in the Oven
Ingredients
- 12 ounces bacon, thick-cut, about 9 slices
- 1 teaspoon ground black pepper, or 2 tablespoons light brown sugar
Instructions
- Heat the oven to 400 degrees Fahrenheit. Line a 18″x13″ sheet pan with a double layer of parchment paper, making sure that the edges are turned up to catch the grease.
- Place the bacon, usually about 9 thick-cut strips, side by side on the sheet pan. Do not overlap the bacon, as pieces may stick together. One sheet pan will hold roughly 12 ounces of bacon.
- Add ground black pepper or light brown sugar to each strip of bacon, depending if you want sweet or savory bacon. Bake in the oven for 18 minutes for thick-cut and 15 minutes for thin sliced bacon.
- Remove the bacon from the sheet pan and place strips on a platter lined with paper towels to drain. Pour excess bacon grease into a small jar and allow to cool. Cover with a lid for storage.
- Use bacon on sandwiches or crumbled over a salad. Store remaining bacon in between sheets of paper towels in a gallon size [plastic bag inn the refrigerator for 3-4 days. Bacon is crispy and best when used right away. Recipe makes 9 strips of bacon.
Equipment
- 1 18"x13" sheet pan
- 1 pair of tongs
- 2 sheets of parchment paper
