Rating: 4.5 stars
376 Ratings
  • 5 star values: 282
  • 4 star values: 70
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 6

Preparing this recipe is literally the first thing I do after I wake up on weekend mornings. I put the bacon in the oven (must be cold!), brush my teeth, start cooking other breakfast items, and then take the bacon out after 14 minutes - that's it! My bacon theory is that by placing the bacon in a cold oven to start, as the oven gradually heats to 425 degrees F (220 degrees C), the bacon undergoes a magical transformation from cold flabby piece of meat, to simmering deliciousness, to crispy bacon heaven as the oven hits the 425 degree mark. Enjoy!

Recipe Summary

cook:
15 mins
additional:
5 mins
total:
25 mins
prep:
5 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered.

    Advertisement
  • Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven.

  • Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes.

  • Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.

Cook's Notes:

I like to use naturally hickory smoked thick-sliced bacon to achieve the best results. You might want to check on the bacon after 12 minutes or so to account for the differences in oven heating times and/or thickness of bacon. Pair this recipe with Ken's Perfect Hard Boiled Egg recipe which also takes 14 minutes to prepare.

Nutrition Facts

134 calories; protein 9.2g; carbohydrates 0.4g; fat 10.4g; cholesterol 27.3mg; sodium 573.7mg. Full Nutrition
Advertisement