Do you all know about bakin’ bacon in the oven?
My mom is a traditional stove-top bacon fryer and that’s all that I really knew. A few years ago my grandpa (the one who painted the pictures on my hutch) mentioned that he would bake large quantities of bacon in the oven to serve to his men’s group at church. That was honestly the first time I had ever heard about oven baked bacon.
Bacon and I have an interesting relationship. I, like the rest of the world, like the stuff. BUT when I was in high school I worked at an amazing little deli called The Big Cheese. Every Saturday for years I fried up 30 to 40 POUNDS of bacon. It was to prep it for the rest of the week. I would spend literally hours frying bacon and produce something like 3 gallons of bacon grease by the time that I was done. I would come home and just smell so strongly of bacon I had to shower immediately. My clothes smelled until my mom washed them, my car would smell until it had a day or two to air out; Holy Bacon Batman! After years of this I started to hate bacon, especially the smell.
I stopped eating bacon at around 16 and didn’t look back. The smell was what really set me off; I just hated that cooking bacon smell. So I lived a bacon-free life and didn’t think much of it. After I got married and started cooking more for a family instead of just myself, bacon slowly made a reappearance. I like it just fine now, it tastes great, but the smell still isn’t my favorite.
Baking bacon in the oven has been a total game changer for me!
It requires little to no effort, you don’t get splattered with hot grease, it’s easy to clean up, and the smell is not quiet so in-you-face when you are done. The house definitely smells delightful and all of the babies come to see what I’m cooking, but it doesn’t linger forever or make your clothes bacony because you were standing over the pan.
You will LOVE how easy it is to get evenly crispy pieces and it literally takes out all of the work of cooking bacon, no matter how large or small the batch. It makes cooking a few pounds at a time a cinch (I’ve put three pans, one pound of bacon each, in the oven all at the same time and it works great). Or, if you only need a few strips for a soup recipes you can just throw in a couple and forget it.
Trust me on this one, oven baked bacon is where it’s at!
And then you can make killer cheesy BLT’s more! Recipe for this beauty coming soon.
How to Bake Bacon
- Preheat the oven to 400 degrees.
- Line a rimmed baking sheet with foil (have the foil over hand the edges so that the grease doesn’t get onto your pan). Lay the bacon onto the foil in a single layer, if the edges of the raw bacon over lap a little that’s OK.
- Put the bacon in the oven and cook for about 18-22 minutes. You want the bacon to be cooked through but not too dark. So keep an eye on it towards the end of baking. The actual bacon time will depend on the thickness of your bacon.
- When the bacon is cooked, take it out of the oven. Remove the bacon from the pan and place it on a paper towel lines plate to absorb extra grease. You can pour the extra grease in the pan into a heat-resistant container and save it for another use. Once the pan is cool simple throw away the foil.
So tell me…
Have YOU baked bacon in the oven before?! What do you think?
And if you need some inspiration beyond just bacon and eggs you might like these recipes:
Jalapeno Popper Grilled Cheese Sandwich
Double Cream Double Pea Pasta with Bacon (one of our families very favorite recipes!)
Cowboy Quiche from The Pioneer Woman
Cheddar Bacon Egg Salad from Buns in my Oven