*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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:-)
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.