Oven-baked bacon is the simplest way to cook a large batch with minimal mess. The strips cook evenly, stay flat, and crisp up without the splatter and fuss of a stovetop pan.
This method is ideal for feeding a crowd, preparing breakfasts ahead of time, or collecting the drippings to flavor vegetables, beans, or cornbread. Once you bake bacon in the oven, the skillet method often feels unnecessary.
What You’ll Like About This Dish
No mess. Baking keeps grease contained so your stovetop stays clean.
Even cooking. Each slice browns and crisps consistently.
Hands-off method. No flipping or hovering over a hot pan.
Great for batches. You can bake one or two sheet pans at a time.
Ingredient Notes
- Bacon – Any thickness works; regular-cut bacon tends to crisp a bit faster than thick-cut.
- Foil-lined sheet pan – Lining the pan with foil makes cleanup much easier; nonstick foil helps further.
- Rack (optional) – A rack lets fat drip away for extra-crisp slices, but you can bake directly on foil if preferred.
Steps to Make Oven Baked Bacon
- Preheat the oven and line a rimmed sheet pan with foil.
- Arrange the bacon slices in a single layer on the pan or on a rack set in the pan.
- Bake until the bacon is golden brown and crisp.
- Transfer slices to paper towels to drain.
- Reserve the drippings if you want to use them later.
Tips
- Use two sheet pans if necessary so slices don’t overlap—crowded bacon steams instead of crisps.
- Bake a few minutes longer for thick-cut bacon; check frequently near the end to avoid burning.
- If you use a rack, spray it lightly so the bacon won’t stick.
- Save drippings for frying eggs, sautéing vegetables, or adding to cornbread for extra flavor.
Recipe Variations
- Maple bacon. Brush bacon lightly with maple syrup before baking for a sweet glaze.
- Peppered bacon. Sprinkle coarsely ground black pepper over the strips for a bold finish.
- Sweet heat. Combine brown sugar and a pinch of cayenne, then press onto the bacon.
- Smoky glaze. Brush with a bit of barbecue sauce during the last few minutes of baking.
Serving Suggestions
- Serve alongside eggs, pancakes, waffles, or French toast for a classic breakfast.
- Add to BLTs, breakfast sandwiches, or burgers for extra flavor and crunch.
- Crumble over salads, casseroles, or baked potatoes.
- Use the reserved drippings to flavor beans, sautéed greens, or skillet potatoes.
How to Store
Refrigerate: Keep cooked bacon in an airtight container in the refrigerator for up to four days.
Freeze: Lay cooked strips on a sheet pan and freeze until firm, then transfer to a freezer bag. Reheat briefly in a skillet or oven to restore crispness.
Oven Baked Bacon
Diana Rattray
10 servings
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5
25
30
Ingredients
- Cooking spray (optional), if baking without a rack
- 16 ounces bacon
Recommended Equipment
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USA pan nonstick half sheet pan
Instructions
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Heat the oven to 350°F (175°C).
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Line a large rimmed sheet pan—use two if necessary—with foil and place a cooling rack in the pan. If you don’t have a rack, spray the foil lightly with cooking spray.Cooking spray (optional)
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Arrange the bacon in a single layer on the rack or directly on the foil and bake for about 25–35 minutes, until golden brown and crisp. Thicker slices may take a bit longer.16 ounces bacon
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Remove the bacon and place it on paper towels to drain and crisp further.
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Discard the drippings or pour them into a jar and refrigerate or freeze for later use.
Nutrition
Carbohydrates: 1g
Protein: 6g
Fat: 18g
Disclaimer:
Nutritional information is an estimate based on ingredient analysis. Actual values will vary depending on brands, measurements, and serving sizes.
bacon, baked bacon
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