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Oven cooked bacon is our favorite method for cooking tasty and crispy bacon, and you won’t ever go back to using a skillet after trying it this way! There’s one ingredient and basically no clean-up. Easy peasy.
Try using it in these Easy Egg Muffins for a tasty breakfast.
Why you’ll love it
If you haven’t tried oven baked bacon, you’re missing out! It’s way less messy and safer than frying it on the stovetop. It’s also great if you want to cook a lot of bacon in one go, and you can also control the crispiness to your liking. You can use any variety you like: thick cut, Applewood smoked, hickory, maple, anything.
We love how hands-off this recipe is. You don’t even need to flip the bacon since it’ll cook evenly on both sides in the oven. Since you can fit a lot more on a baking tray than in a skillet, this method is perfect for feeding a large crowd for breakfast. We use this recipe on Christmas morning along with this Simple Breakfast Casserole!
Do I need to use a wire rack?
- Nope! Some recipes for cooking bacon in the oven call for a wire rack by setting it on top of the baking sheet, and we’ve tested it that way, but I really don’t see any major differences in the two methods.
- If you want your bacon extra crispy, the wire rack can be helpful, but I like mine to have a little bit of chew to it. Also, laying the strips directly on the foil-lined baking sheet means one fewer thing to clean up.
How to make bacon in the oven
This is an overview, and full ingredients & instructions are in the recipe card below.
- Preheat your oven to 400F, and line a baking sheet with aluminum foil. Spread the bacon strips evenly directly on the foil without overlapping any of the pieces.
- Place in the oven. Depending on the thickness and how crispy you like it, timing can vary. Keep the temperature the same, though. Most bacon will be done within 15 minutes (chewy) to 20 minutes (crispy). It’s all personal preference. The important thing is to monitor it. Check how it’s doing at the 10-minute mark.
- Remove the bacon to a paper towel lined plate. Simple!
Leftovers and storage
- Cooked bacon will keep for about 5-7 days in the fridge in an airtight container.
- It also freezes well for up to 3 months. Just make sure to cool it completely first, and then keep the pieces separate so they don’t freeze together and it’s easier to get individual portions out.
- To reheat, put paper towel on the bottom of a plate and on top of the bacon as well. Microwave in short intervals until it’s warmed to your liking.
What to do with leftover bacon fat
- If there’s enough excess grease on the foil, pour it into a glass container and keep it in the fridge.
- It’s wonderful on bread instead of butter or mayo, and you can add it to things like roasted veggies instead of olive oil or butter for a burst of savory flavor. It’s basically lard.
What to serve with it
- Everyone has their favorite way to eat bacon, we think a fantastic twist is serving it crumbled on top of Deviled Eggs.
- It’s great in salads! Try my Avocado Bacon Salad or this Easy Potato Salad with Bacon for a couple of creative ideas.
- For something really fun, try this Sriracha Bacon Popcorn.
More bacon recipes to try
If you made this recipe or have any questions, please leave me a comment below! You can also tag me on Instagram. I love seeing your creations and hearing from you.
How to Cook Bacon in the Oven
Ingredients
- 12 strips bacon see note
Instructions
- Preheat oven to 400F and move the rack to the middle position. Line a large baking sheet with tin foil for easier clean-up.
- Spread the bacon out on the baking sheet (do not overlap). Most bacon will take 15-20 minutes to cook. If you have thicker bacon and like it very crispy, it may take up to 25 minutes. For very thin bacon, check after 10 minutes.
- Remove the bacon to a paper towel lined plate and enjoy.
Notes
- Cooking time will vary depending on how thick the bacon is and how hot your oven is (ovens vary and often aren’t accurate), so I recommend keeping an eye on the bacon the first couple times you try this method.
- If you need to do a larger quantity than the 12 strips I suggest, you may be able to fit more than 12 strips on the baking sheet, or you can definitely do two baking sheets at once (one rack closer to the top of the oven and one rack closer to the bottom).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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just a note for the “what to serve with it” section – if you haven’t added crumbled bacon bits to egg salad (hard boiled egg, mayo, pepper, paprika) then you’re living in the stone ages. i make egg salad sandwiches on toast often, and added bacon to it one day. it changed my life. seriously, do it
That sounds great!
Fabulous! So easy, crispy and very little clean up. I will always make our bacon this was. Love it!!
That’s great to hear!! Thank you!!
Great recipe! So much easier than frying, and no more getting popped with hot grease. Thanks!
You are very welcome! 😀
Love her recipes 🤤🤤
Thank you, Dottie! 😀
I won’t be frying bacon again. I followed your instructions with one exception. I used a silicone mat in the the baking sheet. It slightly grabs the bacon and prevents the curling problem. Nice flat perfectly cooked bacon.
I freeze my bacon when cooked, so I cooked 2 lbs for the two of us. Great for quick eggs, strata, omelets, crumbled on salads or baked potato. Just heat up quickly in micro or air fryer.
Thank you. Thank you. Thank you. Your instructions were on spot!
I’m so happy you enjoyed it!!! 😀 You’re very welcome, Judy!
No aluminum foil? Try Parchment Paper. Bacon won’t stick to the paper and is much easier to turn halfway through the bake @ 410 deg., rack on top shelf.