Bacon in the oven

Bacon hot from the oven

Using the oven makes bacon incredibly easy to cook. It requires little monitoring and no flipping, leaves plenty of room on the stove top for eggs, hash browns, etc. And cleanup is a snap. Plus the bacon comes out nice and flat.

Different brands and the thickness of the cut can change the baking time. Also, some people like it crispier than others, but if you use the same type of bacon every time, you'll find a baking time that works for you.

Oven Bacon

• Preheat oven to 400*.
• Place a cooling rack on a foil lined sheet pan.
• Pinch the foil up in the corners to make a tray to catch the drippings.
• Spread out the bacon on the cooling rack in a single layer.
• Bake for 10-15 minutes for thin-cut bacon, 20+ minutes for thick-cut.
• Remove bacon to a paper towel lined plate.
• Drain and save the grease or let it cool on the foil and throw it away. 

Notes: If you skip the cooling rack and place the bacon directly on the foil, you might want to flip it and/or drain off some of the grease partway through baking.