Let’s Chat Bacon: Why I Switched to the Oven (Eventually)
You know, I used to be one of those folks who’d stand over the stove, splatter guard in one hand, tongs in the other, bacon sizzling dangerously close to my forearm hair (which, by the way, never really recovered). But then—lightbulb moment!—I tried baking bacon in the oven after a friend raved about it at a backyard BBQ. And honestly? I’ve never looked back. Less mess, all my strips are actually crispy instead of patchy, and I have time to make my coffee without sacrificing a single rasher to the bacon gods. If you haven’t tried it, mate, you’re in for a treat (and way fewer grease burns).
Why I Keep Going Back to Oven Bacon (Even When I’m Lazy)
I make oven bacon when I’m feeding a crowd—think Saturday brunch when everyone wants “just one more piece” (which, let’s be honest, always means three). My family goes a bit wild for this because every slice comes out just how they like it—some folks want it crispy, some want it a bit bendy, and you can do both at once. Plus, I’ve finally stopped ruining tea towels by trying to mop up bacon grease from the stovetop. (Is there a support group for that?) Sure, sometimes I forget it’s in the oven and have to leap up mid-story to rescue it, but it’s so much easier overall.
What You Need: Ingredients (and My Lazy Substitutes)
- About 1 pound of bacon (I usually grab thick-cut when I can, but any bacon will work. My grandma swore by the local butcher’s stuff, but supermarket packs do the job too!)
- Parchment paper or foil (sometimes I just use an old baking tray and call it rustic—clean up is…well, optional if you’re in a rush)
- Optional: a sprinkling of brown sugar or cracked pepper if you’re feeling a bit fancy
How I Actually Do It (With a Few Sidetracks)
- Preheat your oven to 400°F (about 200°C). Sometimes I forget and stick the bacon in a cold oven—it’s honestly fine, just takes a bit longer. Classic me.
- Line a baking sheet with parchment paper or foil. Or don’t. If you’re feeling wild, just throw the bacon right on the tray and call it good.
- Lay out your bacon strips in a single layer. Overlapping is a no-go—it’ll steam instead of crisp. If you’re like me and trying to squeeze in that one extra piece, just wedge it in, but expect a little bacon snuggling.
- This is where I sometimes add a sprinkle of brown sugar or cracked pepper (pro tip: honey is fun but a bit of a pain to clean if you spill any—ask me how I know).
- Bake for 15-20 minutes. Keep an eye on it after the 12-minute mark. Thin bacon goes quick; thick-cut takes its time. And yes, you can open the oven to peek—it’s not a soufflé.
- Once it looks the way you like (I like mine extra crispy, but you do you), use tongs to transfer the bacon to a plate lined with paper towels. This is usually where I sneak a piece. Or two. Or four. Sorry, not sorry.
- Let the bacon cool for a minute or two. It crisps up more as it sits, which I learned after eating molten bacon and regretting my life choices.
Notes From the Land of Trial and Error
- If you use foil and let the grease cool, cleanup is a breeze. Just be careful not to spill it everywhere—that stuff finds every crevice.
- Don’t try turning the bacon halfway through. I used to, but honestly, it browns just fine on its own. Less fiddling, more coffee time.
- Bacon shrinks a lot, so never be stingy. If you think you have enough, make a bit more.
Variations I’ve Tried (Some More Successful Than Others)
- Brush with maple syrup for a sweet, sticky finish. Super good, but things can get a bit sticky; parchment is your mate here.
- I once tried black pepper and chili flakes. Tasted awesome, but wow, my eyes watered every time I opened the oven.
- On second thought, don’t try cooking bacon directly on an oven rack. I did once. So many regrets (and hours spent cleaning the oven floor).
Equipment: What You Need (And What to Do If You Don’t Have It)
- Baking sheet: I use a rimmed one so grease doesn’t escape, but a flat tray works if you’re careful.
- Parchment or foil: Makes your life easier, but if you’re out, just be ready for a bit of extra scrubbing.
- Tongs: Definitely helpful, but in a pinch, a fork or even clean fingers work. Just don’t burn yourself, mate!
How to Store Bacon (If You Actually Have Any Left)
You can pop leftover bacon in an airtight container in the fridge for about three days. Though, honestly, in my house it never lasts more than a day! If you wanna reheat it, a quick zap in the microwave or 5 minutes in a hot oven does the trick. Actually, cold bacon on a sandwich is underrated.
How I Like To Serve It (And Some Odd Family Traditions)
My favorite way? On top of buttery toast with a fried egg. My cousin insists on wrapping her bacon around asparagus—fancy! We also crumble it over salads or sneak it into grilled cheese. Oh, and once I put chopped bacon in pancake batter. Controversial move, but not as weird as I thought it’d be.
Pro Tips (AKA, My Past Mistakes)
- I once tried rushing by turning the broiler on to finish. Big mistake—the bacon went from perfect to charcoal in about 30 seconds. Don’t do it.
- Don’t pour hot grease down the drain. Trust me, pipe disasters are not worth it. Let it cool and scrape it into the trash (or save it for frying eggs—seriously, bacon grease is liquid gold).
- If you forget to set a timer, the smell of burning will remind you (I’ve done this more than I care to admit).
FAQ: Real Questions I Get All The Time
- Can I cook turkey bacon in the oven like this?
Yep! It’s actually even easier. Just check it a little sooner, since it dries out faster. - Is a wire rack necessary?
I used to think it was—then I lost mine. Turns out, the bacon still comes out ace straight on the tray. You’ll just have a bit more grease, but who’s complaining? - Do I need to flip the bacon halfway?
Nah, not really. I used to, but it’s extra work for not much payoff. - How do I keep my bacon super flat?
I’ve seen folks put another tray on top. I tried it and it worked, though it felt a bit like overkill for a Tuesday morning; but hey, try it if you’re feeling fancy. - Where do you buy your bacon?
I’m not too picky—sometimes local, sometimes just from the supermarket. If you want to dive deep, Serious Eats has a guide that’s pretty neat.
Digression (Because I Ramble)
I read somewhere that you can use leftover bacon fat to make popcorn. Haven’t tried it yet, but if you have, drop me a line! Sounds like something for a rainy day when you’re out of butter and feeling a bit adventurous. Oh, and if you ever want to read about the science of crispy bacon (I totally did once over my second cup of coffee), Cook’s Illustrated goes full nerd on it. Worth a peek if you’re curious!
Ingredients
- 12 slices thick-cut bacon
- 1 tablespoon brown sugar (optional, for sweet bacon)
- 1/2 teaspoon freshly ground black pepper (optional)
- 1/4 teaspoon smoked paprika (optional)
- Nonstick cooking spray or parchment paper
- Paper towels, for draining
- Chopped fresh parsley (optional, for garnish)
- Maple syrup (optional, for serving)
Instructions
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1Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
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2Arrange the bacon slices in a single layer on the prepared baking sheet. The slices can be close together but should not overlap.
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3For extra flavor, sprinkle bacon with brown sugar, black pepper, or smoked paprika if desired.
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4Bake in the preheated oven for 18-22 minutes, or until the bacon is golden brown and crispy. Rotate the pan halfway through for even cooking.
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5Remove the bacon from the oven and transfer to a plate lined with paper towels to drain excess grease.
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6Serve immediately, garnished with fresh parsley or a drizzle of maple syrup if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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