How to Cook Bacon in the Oven

by Erin, The $5 Dinner Mom on August 13, 2014

How to Cook Bacon in the Oven | 5DollarDinners.com

Have you ever cooked bacon in the oven?!

It used to be that I’d cook a few pieces of bacon from the package in a skillet, occassionally the microwave if I was in a hurry. But this growing brood of boys of mine means I’m making a full package every.single.time.

Because we like bacon.

BACON. BAAAACCCCCOOOOOOOOON!

How to Cook Bacon in the Oven

It’s pretty simple. Place all the bacon onto a piece of foil that is nestled into a baking sheet with a rim.

(You have to have a rim on the baking sheet. Otherwise you’ll be smelling burnt bacon grease for weeks. And working the elbow grease as you scrub the bottom of your oven.)

How to Cook Bacon in the Oven-2

 

Set the oven temp to 350.

Cook for 20 minutes. Give it a check to see if it’s cooked to your preference. Continue cooking, checking every 2-3 minutes, until it is cooked to your liking. Every oven is different and everyone likes their bacon cooked how they prefer, so…I’m going to leave it somewhat vague.

I cook mine until it looks like the above.

Then I remove and let it drain on some paper towels. Toss the foil and cooled grease. Devour the bacon.

How do you cook your bacon?! How do you prefer to eat it…I’m a crispy bacon kinda girl :)

pinto-beans-peaches-bacon

A couple of our favorite bacon recipes:

See more $5 Dinners Cooking Tutorials here

{ 18 comments… read them below or add one }

Mandi Nelligan August 13, 2014 at 8:39 pm

I cook my bacon in the oven, but use the broiler pan. That way the grease drips through the slots and the bacon gets good and crispy. The bottom part of the broiler pan catches the grease.

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Rhonda August 13, 2014 at 8:41 pm

I’ve cooked my bacon like this for a couple of years now & love the convenience. There’s no bacon grease splattered all over the stovetop. I’ve never tried lining my pan with foil, but sounds like a good idea to try next time.

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susanne August 13, 2014 at 8:45 pm

I tried cooking it in the oven once but it stuck to the pan HORRIBLY …. maybe the foil helps with that? Anyone else ever had it stick? Do you flip it like when you fry on the stove/griddle or just leave it one one side the whole time??
I would love to perfect baking bacon :)

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Lauri August 15, 2014 at 3:20 am

You don’t need to flip it. We line the pan with tin foil and cook the bacon on a rack. It comes out perfect every time!

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haylee August 13, 2014 at 8:50 pm

I’ve cooked ours like this for years sometimes I’ll sprinkle with brown sugar too!

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Michelle aka frugal foodie August 13, 2014 at 8:56 pm

I have done this method for a couple years with a few tweaks along the way. I use parchment paper unless I want to reserve the bacon grease, then I use a broiler drip pan.
I also start it in a cold oven…find it makes the bacon crispier or it could just be me half awake making breakfast while the boys are still sleeping :-)

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Melissa Wyrick August 13, 2014 at 9:06 pm

My husband cooks bacon on the grill with apple wood chips to smoke the bacon

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Ryleigh August 13, 2014 at 9:29 pm

I’ve tried making bacon in the oven but it never gets as crispy, just chewy :( I don’t know what I might be doing wrong. Any suggestions?

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Micki August 14, 2014 at 9:04 am

Do you start with a cold oven? Try that!

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Candy August 13, 2014 at 9:39 pm

I put mine on a cooling rack over a large rimmed cookie sheet so it doesn’t cook in the drippings. Put in cold oven, set oven to 375* and check at 18 minutes. Watch closely after that until it gets to your desired doneness. I find that there’s very little shrinkage and it crisps up beautifully!

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Matthew August 13, 2014 at 9:54 pm

I don’t prepare bacon often, but the oven method is what I prefer when I do. I like the convenience of preparing a large quantity of bacon (whole package) with less effort on my part. In my case, the added advantage to the oven method versus stovetop frying is that I don’t eat the cooked bacon while waiting for the next batch to fry.

Here’s my trick with the oven method: I use cooling racks (the ones used for cookies) in/on the baking sheet. This keeps the bacon out of the grease, and the bacon comes out flat and extra crispy – the way I like it. I typically use two baking sheets side-by-side for a whole package.

Eat as much bacon as you want at the time and/or reserve for later use. Store in a ziplock bag or whatever. Good for sandwiches. You can also make your own bacon bits to add to other various recipes (potato salad comes to mind).

AND – I reserve the bacon grease. I pour it through a sieve lined with a paper towel or a coffee filter, and then store it in the refrigerator. I use it when I fry eggs mostly. A little bit goes a long way, and I get the bacon flavor without having to make a bacon mess. It is good for frying potatoes too – bacon grease reaches a higher temperature than some other oils, and the potatoes get extra crispy.

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jenny August 13, 2014 at 11:34 pm

We cook it @ 400 degrees for 30 min. (Put in oven while preheating) we also lay the bacon on a cooling rack with a foil lined cooking sheet underneath.

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Zully H. August 14, 2014 at 7:39 pm

I’ve definitely done this whenever I had to cook bacon for many at home. Though it is so tasty, I try not to have it all the time. I like mine like yours are pictured (not extremely crispy), but if you wanted to go for a crispier bacon you can put them on a cookie cooling rack and stand the rack on your baking sheet (all the fat will fall).

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Bonnie J August 15, 2014 at 1:55 am

My problem is my cookie sheets are getting stained with bacon images and yes I do line them with foil. Any ideas how to correct this problem and clean my baking sheets?

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Brenda August 16, 2014 at 12:32 am

Parchment paper works too :)

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David August 16, 2014 at 11:56 pm

I put the oven on broil, it is a lot faster, we like it chewy, but give it a few more minutes and it is crispy, whatever you like. I have a glass 13x9x2 pan that I only use for bacon, so it has some burn marks that will not come out, but the tall pan keeps from leaking. Sometimes I give the dogs a treat by pouring the bacon grease over their dog food, or use it to make scrambled eggs.

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Linsey August 30, 2014 at 4:43 pm

This is how I do bacon. For an extra treat I get thick sliced bacon and slow roast at 275 for 45-1hr. At 40 minutes I pull it, drain the grease off the foil, and drizzle it with real Mae syrup. Slow roasted candied bacon is the best.

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Danette September 2, 2014 at 1:24 pm

We use the cooling rack over a foil lined baking sheet with sides, but I also spray the cooling rack with nonstick spray, otherwise it is a pain to clean. As far as the “burn marks on the pan” several people talked about, I just use heavy duty foil that is 18 inches wide. I make sure the foil covers the whole pan and wraps up around all the edges. Once the bacon is cooked and the pan is cool, I carefully take the foil out, making sure not to spill the grease contained inside, and drop it in the trash can. I don’t even have to wash the pan it was in – no mess, no stains, easy.

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