Once I learned the method of cooking bacon in the oven, I never went back to doing it on the stovetop. It is so easy and the bacon comes out perfect Every. Single. Time. Just put it in the oven, set the timer and go on with the rest of breakfast. You don't even have to think about it. Not to mention, the cleanup is so much easier (insert high five emoji). Now that I have sold you on it, let's get into the details.....
For the bacon, our family prefers thick cut, but you are welcome to use whatever style you want. Just bear in mind that the cooking times will vary slightly depending on the cut you use.
I always line my baking sheet with parchment paper, it just makes it easier to cleanup. The next thing to remember, and this is important, is to always start with a cold oven. This keeps the bacon from shrinking. This just means that you will place the bacon in the oven and then turn it on and set the temp. You don't want to pre-heat it at all.
You can also use a metal baking rack over the baking sheet so that the fat will drip down, but it doesn't make much of a difference to me. I drain the fat from the pan into a container anyway. So that is completely up to you, but if I can have less dishes, I am all for it. Just drain the fat and toss the parchment paper and you are good to go.
I love to serve our bacon with a beautiful plate of fresh greens, tomatoes, creamy scrambled eggs and of course COFFEE. It's not pictured, but believe me, it is always there. My husband even loves to add a sprinkle of brown sugar on the bacon before we bake it sometimes. It's a perfect little treat!
This is how I store my leftover bacon fat. When the bacon is baked, it renders a beautiful, clear fat that is perfect for cooking your eggs in. Or if you love your dog as much I as do, we mix it in with his breakfast for a special treat. I like to keep it in a little glass container in the fridge to keep it fresh.
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How To Cook Bacon In The Oven
- 1 Sheet Pan
- 1 sheet Parchment Paper
- Line the baking sheet with parchment paper and then line the bacon on the parchment paper
- Place the pan in a cold, non pre-heated oven and turn the temperature to 375'
- Set the timer for 15 minutes. Baking time will vary on the cut of the bacon and your preferences. I find that 17 minutes is the sweet spot for thick cut bacon that is both crispy and still a little chewy
- Place the cooked bacon on a plate lined with paper towels and then pour the remaining fat from the pan into a glass jar to save