The first time I discovered that restaurant-quality, perfectly crisp, and flat bacon could be made at home without any mess, it completely changed my breakfast game. Like many, I was used to the stovetop method—dodging grease splatters while trying to flip curling strips of bacon in a crowded pan. Then I learned the secret that professional kitchens have known for years: baking bacon in the oven is not only easier, but it produces superior results. This simple technique delivers consistent, evenly cooked bacon that’s ideal for everything from breakfast platters to BLT sandwiches, all while keeping your stovetop (and your clothes) clean and grease-free.
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Why This Recipe Works
The magic of oven-baked bacon lies in the even heat distribution that surrounds each strip. Unlike stovetop cooking where parts of the bacon may cook faster than others, oven baking ensures uniform cooking from edge to edge. The elevation on a wire rack (if used) allows hot air to circulate around the bacon while the fat drips away, resulting in perfectly crisp strips without any soggy spots. The controlled temperature environment prevents burning, and the hands-off cooking method means you can prepare the rest of your meal while the bacon cooks to perfection. It’s truly a foolproof method that delivers restaurant-quality results every time.
Ingredients
- Bacon – The star of the show; works with any variety (thick-cut, maple, peppered, etc.)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- Line a rimmed baking sheet or jelly roll pan completely with aluminum foil, making sure to cover the edges. This is crucial for easy cleanup.
- If using a wire rack, place it on top of the foil-lined baking sheet. This optional step allows the fat to drip away, resulting in crispier bacon.
- Arrange bacon slices in a single layer on the foil or wire rack, making sure they don’t overlap. Leave about ¼ inch of space between each slice to ensure even cooking.
- For flat bacon, you can place a second baking sheet on top of the bacon to prevent curling (optional).
- Place the baking sheet on the middle rack of your preheated oven.
- Bake for 15-17 minutes for regular-cut bacon. For thick-cut bacon, you may need 20-25 minutes. The exact time will depend on your preferred crispness and the thickness of your bacon.
- Check the bacon at the 12-minute mark to monitor its progress. Bacon can go from perfectly crisp to burnt quickly.
- Once the bacon reaches your desired level of crispness, remove the baking sheet from the oven.
- Using tongs, transfer the bacon to a plate lined with paper towels to drain excess grease.
- Let cool slightly before serving or using in recipes.
- If not using immediately, store cooled bacon in an airtight container in the refrigerator.
Perfect Baked Bacon
Ingredients
- 1 pound bacon
Instructions
- Preheat your oven to 400 degrees. Line a cookie sheet with foil, you can leave the foil a little crinkled so the grease doing pool under the bacon.
- Do not use a flat cookie sheet, use a bar pan. A flat cookie sheet will get you a mess in your oven, as the grease forms it will drip down the pan.
- Lay out bacon one strip at a time on the cookie sheet. The bacon should not touch. You can leave about a quarter inch between of space between each slice of bacon.
- Place cookie sheet with bacon into the oven and bake for 15-17 minutes. When the bacon is browned and crispy, you will drain it on paper towels. Now wasn’t that easy?
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Notes
What to do with all of this bacon goodness
- You can precook bacon for a whole week on the weekend, and simply reheat just before serving.
- Store cooked bacon in an airtight plastic bag, and use as you like
- Be sure to save the bacon grease for cooking in other recipes.
Nutrition
Storage and Reheating
Storage: Allow bacon to cool completely, then store in an airtight container in the refrigerator for up to 5 days. Place paper towels between layers to absorb any excess grease.
Freezing: Cooked bacon freezes beautifully. Place cooled strips between layers of parchment paper in a freezer-safe container or ziplock bag. Freeze for up to 3 months.
Reheating: Microwave refrigerated bacon between paper towels for 10-15 seconds per slice. For crisper results, place in a 350°F oven for 2-3 minutes. From frozen, add an additional 30 seconds in the microwave or 2 minutes in the oven.
Serving Suggestions
Perfect baked bacon enhances countless dishes:
- Classic breakfast with eggs and toast
- BLT sandwiches with extra crispiness
- Crumbled over salads for added flavor and texture
- Mixed into pasta dishes like carbonara
- Wrapped around dates or scallops for elegant appetizers
- Chopped and added to baked potatoes
- As a topping for burgers or grilled cheese sandwiches
Uses for Baked Bacon
- Meal Prep: Cook a full batch on Sunday for quick breakfast additions all week
- Party Planning: Easily make large quantities for brunch gatherings
- Recipe Ready: Have perfectly flat, crisp bacon ready for sandwiches and wraps
- Uniform Pieces: Get consistently sized pieces for topping deviled eggs or hors d’oeuvres
- Bacon Bits: Chop cooled bacon for homemade bacon bits to top salads and soups
Bacon Cooking Tips
- Select the Right Pan: Always use a rimmed baking sheet to prevent grease from spilling into your oven
- Line Properly: Ensure foil extends up all sides of the pan to contain all the grease
- Thickness Matters: Adjust cooking time based on bacon thickness (thin slices: 12-15 minutes, regular: 15-17 minutes, thick-cut: 20-25 minutes)
- Save the Grease: Strain cooled bacon fat through a fine-mesh sieve into a jar and refrigerate for future cooking (up to 1 month)
- Consistent Results: For professional-looking bacon, avoid overcrowding the pan
Hi! I wanna try baking bacon since I have never done this. Honestly I microwave mine a lot and it’s a mess. But is there a certain type of bacon that gets crispier than others? I really don’t know much about bacon just that I like it. I really love crispy type the best and I seem to end up with chewier bacon. When I google it I just seem to get a lot of information about cured vs uncured. Nothing that tells me how to choose a bacon for crispiness 🙁
I have never seen anything about choosing bacon for crispness, this may be related to how much fat is on the bacon. As the fat is what gets crunchy.
You know that makes total sense. The more shrinkage the crispier it seems. I’ve just probably been picking to lean of bacon. Thank you
In theory we all want lean bacon, but that really yields a chewy piece of meat.
Thank you! That makes complete sense. I will try that
Never tried this before, it was so easy, the bacon was so flat!
400 degrees 25 mins. (in Georgia)
I just recently started baking bacon but used parchment paper instead of the foil. It comes out pretty good and it’s a lot neater that using the cast iron pan, trying to get the temperature right, the fact that I can only get about 6 pieces in the pan at a time and what seems to be uneven cooking (burnt and what looks like raw on the same piece). I can get almost a full pound on the pan I use and just set it and forget it for a while.
It is amazing by doing something simple like this and how much it can help you. I love how evenly bacon comes out when you prepare it this way.