Oven-Baked Bacon

I’ve been making this for years, only much easier!! Put bacon on foil-covered cookie sheet and place in a COLD oven. Turn to 425, close oven an take out in 16 minutes (if bacon is fairly thick). Let the grease solidify, gather the foil and throw it out. VERY easy— we love it. If your oven runs hot or is real new, I suggest you check it out in 14 minites. Beth

I bake it at a higher temp. 400, I use tinfoil and it’s a easy clean up. May take less time.

amazing! with a crispy exterior, yet still juicy on the interior. I always worry about under-cooking bacon in the skillet and of oil splatter issues, so cooking it in the oven all at once with minimal effort was beautiful. There is more control over the cooking intensity and also the bacon doesn't come out dry and incinerated, but still has crispy edges. This recipe told me what I needed to know in super simple terms.

350 is waaaaaaaaaaaay too low. After 35 minutes I had to bump it to 400. Unless you like it raw take the temp up to 400.

I read several reviews, but didn't see a suggestion to line a rimmed baking sheet with foil, put bacon on a grate over it to cook. Grease drips off, toss the foil when grease has congealed.

I will NEVER make bacon any other way! After the 40 minutes of baking when I take them out I drizzle with real New York Maple Syrup and let them sit 5 minutes before serving...O My Lord..take me now! Thank you and God bless! Laura :-)

That's exactly how I cook bacon - perfection every time and much less clean-up. The bacon grease stays nice and white as well.

I always do bacon in the oven and only difference is that I place the bacon on a cooling rack over the pan.

Tip - Make sure you use a heavy duty baking sheet, one that doesn’t warp. Be careful when taking the baking sheet from out of the oven, that the oil does spill over the sheet.

Used thick bacon, took about 20 minutes per side at 400 degrees vs. 350.

I sometimes use the new copper crisper sheet and rack so grease drips off as it cooks. So much easier and great for bigger groups that bacon. You can sprinkle brown sugar on the bacon for a real treat!

My preferred method of cooking bacon. Big plus that I get all that bacon grease to cook with later.

I use aluminum foil to bake my bacon. I fry up a big package and refrig the rest for use during the week. Quick sandwiches and recipe ingredient ready for use. Pour off the grease and most of the time I could just put the baking sheets back in the cabinet. Very little mess and clean up.

This is the only way to cook bacon. But I crank the oven to 400.

I cooked the bacon for 19 minutes per side at 400 degrees. Not too crispy.

Loved it, but do take note if your bacon is thinner. As the recipe says, reduce the baking time.

I followed the recipe exactly, as I always do the first time I use a recipe. I had two baking sheets of very thick bacon. One went to the middle rack of the oven, the other to the lower rack. The lower rack came out perfect in 40 minutes (20 minutes to a side). The upper rack took 4 minutes longer. The bacon was perfect! I've used other baking bacon techniques. They work. So does this one, and it's easier that most.

Best way to make bacon, no splatters , and easy clean up using aluminum foil to line your cookie sheet/pan.

Set time at 15 per side .. bacon is black as char

I use a bacon tray with foil under it to catch the grease and I set the oven for 350 for 10 minutes ... not crispy but not undercooked either ... spread some brown sugar on it before putting into the oven for a real treat!

I like my bacon a bit crispy so I bake it a bit longer. This is the only way to go. I have a extra large pan with a rack it’s perfect for this recipe. No need to turn the bacon it cooks beautifully on both sides. It’s bacon so yeah 5 Stars

No I would not make any change I loved it

Nice and Crisp! I used thick Bacon and turned out great! Making BLT’s is a breeze now!

Perfect way to make bacon! Clean-up was a breeze with the Parchment Paper!

I let it cook longer at 350 before flipping, about 25 minutes per side to get it a little more crispy without turning up the heat and risk burning it. Love cooking it this way so it doesn't curl up on you.

This works well with thick-sliced bacon. After it cools, I pulse it in the food processor to make bacon bits.

It was in many ways so much easier then the old cook top method. Easy to clean up after...And the bacon turns out terrific. If the recipe calls for cut up bacon it still works just fine. Thank you very much!!!

Turn the oven up to 400 degrees and don't worry about flipping it.

Yes, I would no grease spatter. I love it.

Worked great

Love the easy clean up, turned out crispy they way I like. Could actually taste the Applewood flavor!

Love this method. So much easier to cook for a crowd or just a large amount for the rest of the week. Thanks Barbara for a great method which will be used often in our home.

I followed this almost as written and it worked well. I used a shallow copper roasting pan with a rack. It allows the grease to drain away. Takes a bit of time though. I raised the oven temp to 400 degrees F and shaved about 10 minutes off the cook time. Though I feel this did make the bacon a bit drier.

The best bacon I've ever tasted! So perfectly cooked. The parchment paper is everything. Easy to clean and to store the fat in another container. Do crispy & delicious.

My Mother in law always cooked her bacon this way. So this is how I cooked it when I stayed with her after we got married. Comes out nice and crispy.

I do this all the time ! I learned this from working in a restaurant. So much easier than babysitting a frying pan on the stove. Parchment paper is a lifesaver for this and you will have no sticking and really no mess. After removing the bacon strips, let the bacon grease cool and harden a bit, then throw away.

This is really good, that said, I followed Beth's VERY useful advice. Turned out perfectly. The only change I made was because i made an entire pound of bacon, I had to use 2 sheets, turned sideways; which cooked some pieces better than others, so i removed the better ones (around 16 mins) to a waiting plate (with paper towels to absorb grease) and reduced the remaining limper bacon to one pan and returned it (turned around properly) to the oven to finish (maybe 4 or 5 minutes longer). It was all PERFECT!

This turned out well & it had a good taste. I don’t know why, but it didn’t seem any easier than frying bacon in a skillet.

Thinking I will increase temperature to 375 degrees - had to fry most of bacon after 40 minutes in the oven at 350.

This is a great way to cook bacon without the mess. I also can bake as fifteen strips of bacon at the same time. Thank you for this tip!

I set it for 15 min, turned it & re-set for 15 min. At that point I checked for doneness & removed about half the bacon to a tray lined with paper towels. I re-oriented & turned the remaining bacon that was less done, set the timer for 5 minutes & it was all perfect.