Try this Oven Bacon recipe, or contribute your own.
Suggest a better descriptionHow to Cook Bacon in the Oven
You will need to bake bacon at 400°F for about 20 minutes.
Preheat oven to 400°F per the recipe below.
Place bacon on the prepared rimmed baking sheet.
Bake until bacon reaches desired level of crispiness (no need to flip it), about 20 minutes.
Remove bacon from the pan & place on paper towels to drain grease.
For turkey bacon: Arrange on a sheet and cook for 11-13 minutes.
For thick-cut bacon: Cook at the same temperature but for the full 20 minutes. Because the bacon is so thick it may need to be flipped and cooked a few minutes extra.
bacon on a baking sheet
Tips for Crispy Oven Bacon
For easy cleanup, line a rimmed sheet pan with aluminum foil or parchment paper before adding the strips of bacon.
Ensure the bacon slices are in a single layer, overlapping pieces won’t crisp as well.
If you’re making larger batches of bacon, use two pans and switch the placement of the pans after about 10 minutes. You may need to add a few minutes of cooking time.
Preheat the oven before adding the bacon to the pan.
Save The Bacon Grease
If you’d like to save the bacon grease, allow it to cool on the pan for about 10-15 minutes before pouring it into a jar.
The bacon fat on the pan can be reserved and is great added to Homemade Creamed Corn, salad dressings, BLT Pasta Salad, or for frying up eggs!
Use bacon grease to make bacon gravy with biscuits.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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