How to Cook Bacon in the Oven

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Introduction: How to Cook Bacon in the Oven

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

Cooking your bacon in the oven is the most efficient way to cook it as far as I'm concerned. Using your oven makes cooking bacon for a crowd nice and easy and frees up your stovetop for all the other breakfast foods you're undoubtably wanting to stuff your face with. :D

And the best part? The bacon comes out nicely cooked every time and the trays clean up easily.

Read on to learn how to cook perfect bacon in the oven.

P.S. Lots of commenters are recommending cooking it at a lower temp. I have never ever had smoke or god forbid, FIRE, happen when cooking these at 400 F, but if you skip the parchment paper there's a chance - you don't want the bacon directly on the hot sheet pan. Use your best judgement if your oven runs hot. :)

Step 1: What You'll Need:

And that's it! Dead simple.

Step 2: Lay Out the Bacon

Lay the bacon down on the parchment paper so none of the pieces are overlapping. If you overlap them, they won't crisp up as well.

Step 3: Bake!

Bake for 15-20 minutes at 400 F or until it's as crispy as you like! Don't flip it, just let it hang out.

If you're doing multiple trays of bacon, switch the racks they're on halfway through.

The first photo is the bacon 8 minutes in - the second is the finished bacon after 16 minutes. :)

Step 4: Drain & Serve

Once it's done, shake off the excess fat and drain on paper towels.

For extra credit, strain the drippings and store them in your fridge. :D

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46 Comments

user

I am a deep pan wire rack bacon baker. I also bake at 400 degrees F with no problem.The thing I like about baking bacon on a steel rack is that it is never greasy, all the fat drips away. As an aside if you can find a ridged bacon microwave pan you can nuke it and get almost the same quality. Nuke it at one minute per slice or add another minute or two for crisper bacon.

Thank you for this tip have been cooking bacon on the baking sheet for yrs never blew up. But the pan is only used for bacon because cleaning is impossible.

1. Lay out the bacon...2. sprinkle them with brown sugar...3. coat them with a fair amt. of bourbon...4. bake til crisp...TASTY!

Tthis actually is standard practice in restaurants when you have to do a box of bacon regularly. We used the wire rack, and full sized pans, also with a commercial exhaust fan, the smoke wasn't a problem. I don't remember whether we used baking paper or not to cover it so it didn't splatter. 450 for around 10 minutes and you had bacon for sandwiches and crumbled for other purposes, and don't tell anyone but for the cooks to munch on.

I would have loved to have some of that bacon grease to use.

Tried this and it worked really well. Nice evenly cooked. Did drop the tempature down to 350 as it started to smoke a little. Thanks for sharing.

Reminds me of the cook in the house who broiled the bacon for 100 people in a gas stove and created so much grease he always started a fire filling the dining room with smoke and loud cheering and clapping.

I think it was the gas flame, popping grease and not just the temperature.

Thanks for the tip Howdenpines :)

I
remember the Good Old Days, Now everything is marked in the new-fangled
French degrees, and we don't get the nice hot weather we used to - it
rarely goes over 20 degrees here in UK now (brrrr!) and we used to get nice summers
when we could bask in 70 degree temperatures.

this wouldn't be an example of that understated Brit humor, would it?

20 C and 70 F are the same!

And 28C is 82F - and minus 40 is the same in both. But the world moves on and the French (metric) system beats any other ever invented for serious calculations. I used to design turbines in imperial units, but when the company moved across to metric it was like a veil being lifted. And that was fifty years ago!!! Anyway, which ever way you go, it's a great way to cook bacon...

Yes, but to us oldies, 20 degrees seems so darned COLD!

I make bacon in the oven with this slight variation; I do everything the way you do but put the tray in a COLD oven . Turn the oven on to 400° and set timer for 20 minutes. Depending on the brand it comes out perfect. Some brands DO cook differently.

As a modification, put a wire rack in the sheet pan, and the bacon on the rack. Fat drips through, thus making it easier to collect and store in the fridge!

1 reply

This is an excellent way to do it. However, I prefer to use a deeper pan with a wire rack. I feel it does a better job containing the grease that can spatter off the edges.

Been doing this for years sans parchment paper and a 18"x32"x3/4" baking sheet. I cook at 350 degrees and flip every 8 minutes for 32 minutes total. Turns out crispy. I pour the grease into a used jar while it's still liquid - never, ever down the drain.

1 reply

Use parchment paper and you can skip the flip. Totally worth the few cents investment.

I discovered 400F caused way too much smoke. It would set off the smoke alarm and make a visible smoke cloud in the house (that didn't smell like lovely bacon). I set it as high as I can without smoking 340F to 380F . And it takes forever to finish like 1 to 2 hours! But the finished product is delicious and very mess contained.

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