Oven Bacon
Updated Nov. 13, 2023
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:4 to 8 servings
- 1pound bacon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
297 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 10 grams protein; 568 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 450 degrees. Arrange the bacon in a single layer on 2 aluminum foil-lined rimmed baking sheets, or, for extracrispy bacon, arrange on 2 wire racks set over 2 foil-lined rimmed baking sheets.
- Step 2
Bake until the bacon is browned and starts to ripple, or to desired doneness, 10 to 20 minutes. (Because the cook time depends on the thickness of the bacon and how you like it cooked, start checking doneness at the 10-minute mark.)
- Step 3
Transfer the bacon to a paper towel-lined plate to drain.
Private Notes
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Cooking Notes
David Bell
I call this 425 Bacon. I put it in a cold oven. Set for 425 degrees and turn on the oven. When the temperature is reached the bacon is done ( occassionally a minute more) the slow temperature rise allows rendering more fat from the bacon, so it is healthier...LOL.
Myles
Oddly, it doesn’t splatter in the oven. My brother-in-law put me on to this and despite my initial skepticism, I tried it and have never looked back. The only drawback is eating more bacon.
Gail
We brush the bacon with maple syrup before baking.
Lynda Weaver
You can also use parchment paper instead of foil. I couldn't believe that it worked, but it produced even less mess.
Laurie
I heard a brunch chef discuss this method on NPR, and he said it was critical to put the bacon in a cold oven. It takes longer, but it’s the only way I cook it.
Anne
I have been doing this for years now and it is so great. Also, I use parchment paper - not foil! I can then put the parchment into compost.
JoanD
We don’t eat a lot of bacon, so I cook a package this way until partially done. When most of the fat is rendered, I drain the strips on paper towels, then wrap in parchment paper. Roll up the paper and bacon strips, pop into a freezer bag and freeze. When needed, one or two slices can be removed and quickly finished in a frying pan.
Val
This method is the best! Doesn’t splatter. I use a lower oven temp, 325°F for thick-cut bacon. It renders clear, clean fat that, after straining any bacon bits from the pan, can keep in your fridge for other uses. Cooked slices of bacon are uniformly crispy - even the fatty parts. Sure it takes longer, but you can prep the rest of your breakfast while oven works its charms on the bacon. I wonder if the higher temp oven would burn pan bits & make the rendered fat unpalatable?
Andi
I bake at a lower temperature. 450 is too high. 350 will render much more fat.
GRM
So turns out bringing it up to 400 degrees for 20-22 minutes is actually the better path forward. 450 gets too hot and singes the bacon more than I cared for. Relatively thick cuts at 400/22 mins had a nice chew to them.
Cathy
I use parchment paper instead of foil
Margareta
I start the bacon in a cast iron skillet in a cold oven set for 350. Perfectly done in 20 min or so, depending on the thickness of the bacon.
Diane
This works GREAT. Started doing this to reduce overall fat content of weekly “big” breakfasts. I am a Pancreatic Cancer Survivor and have to be careful about fat. But giving up a weekly treat like bacon (limit myself to 2 slices) is NOT an option. I use disposable broiler pans lined with tinfoil (so the pans can be used multiple times) and wire racks. Let the rendered fat cool and throw away wrapped in the foil.
Janet
And if you’re really worried, place a piece of parchment on top. Does not affect the cooking.
KW
It doesn't splatter, surprisingly. I've been doing this for years. Best bacon ever.
Veejayne
Just don't walk away!!! This is the only way I cook bacon, now that I've gotten a glass-top stove that I hate cleaning. It's so easy to burn oven bacon, so I don't leave the kitchen when cooking it this way.
Anne
I've been cooking bacon in the oven for about 20 years. I prop each rasher upright, leaning it against either the side of baking dish (I use a small pyrex roasting pan) or against the mushrooms and tomatoes, because I love a cooked breakfast. The best part is I put all that in the oven and a pot of water to boil for poached eggs, then have a shower. By the time I'm dressed everything is usually ready for me to poach the eggs and slice the bread. No fussing over everything while it's cooking!
Faith
Lined baking sheets with parchment paper. Easy-peasy pan cleanup.
revilo456
I had a pound of bacon stick to the rack over my sheet pan. Now I know to grease the rack — to avoid loud kitchen cursing.
Joy Lynn
I make this using parchment paper and it is a great way to cook bacon! It is easy to do, and I just recommend turning it 1/2 way through the baking time.
patty
I’m in the parchment camp and a bit lower temp - 350-375 F. Crispy bacon and easy cleanup.
Jim Baldyga
For easier cleanup, use parchment paper in your pan. If you’re careful and let the grease cool, you don’t even have to wash the pan! No kidding’.
laurelr
I line my baking sheets with parchment paper and after bacon is baked crispy put the cooled pans in the freezer for half an hour. The fat hardens and sometimes lifts off completely leaving the pan clean. Use the fat however you want.
Jeff
Agree with others that the oven temp is too high - I do 375 degrees - and do not preheat the oven. Put the bacon in a cold oven and let it come up to temperature for best results.
Candance F
These are all great tips from others posted, Thanks! But...if you read the package on the parchment paper, it says safe up to 425 degrees. I won't use parchment paper above the 425. No matter how you look at it, I'm pretty sure Reynolds knows what they're doing! I buy their parchment paper in case you're wondering.
Alan Bowman
Far better to use English back bacon - less fat and more delicious meat.
Name
I usually use convection in my oven (it automatically lowers temp by 25 degs) and I feel like this can be made at a lower temp, 375-400. Last time I made as written and it was close to burnt although we do like our bacon crispy. I’d just watch for this but otherwise a pretty straightforward one.
Shirley Hollar Draffin
Yield: 4-8 servings. Yield at my house tonight: 1 generous, delicious meal (I will add two over-light eggs).
Laurie
I made this as directed and it works great. The bacon turns out flat, which is nice. One time I added parchment paper over the foil in the bottom of the pan and I really liked that, too, because it absorbs some of the grease. Cleaning up from spattered bacon grease on the stovetop was a big deterrent to preparing bacon in a frying pan, so avoiding that is worth the extra time to cook it in the oven. Highly recommended.
Dan Rosenheim
Best to use a cast-iron skillet. Cleanup is a breeze.
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