Oven-baked bacon is the easiest way to cook bacon with no mess and no splatter while you do something else.
Perfect crispy bacon every time from your conventional or convection oven on an aluminum foil-covered tray.
Ingredients
Bacon—thin or thick sliced bacon
Required equipment:
½ size sheet pan or similar large pan with an edge
Heavy duty wide aluminum foil
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Featured Comment from Rosalina:
"This is, hands down, the best way to cook bacon. Thanks for sharing a really helpful post on how to bake bacon the right way!"
No standing at the stovetop flipping bacon, trying to get it flat, and getting splatter burns on your hands. By using a convection oven at 400°, you will get extra crispy bacon from the circulation of the air, but it will work without convection, too.
A flexible recipe that works for thick or thin bacon and will work without preheating—only the timing is different. The cleanup is super easy by baking on an aluminum foil-covered baking sheet—no need to bake on a rack and no rack to clean.
👨‍🍳How to cook bacon in the oven
Preheat the oven to 400° convection or 425° conventional.
Line an 18-inch × 13-inch rimmed sheet pan with aluminum foil. Place bacon close together but not touching. 8-10 pieces, about ½ pound, will usually fit.
Bake to a crispy brown—about 20 minutes. Time will vary with the thickness of the bacon and your taste. Thinner bacon will cook faster, and thick-cut bacon may take a few minutes more, so check a few times early.
Drain on paper towels and pat off any fat.
⏰How long to bake bacon
18-20 minutes for medium-thick bacon in a 400° convection oven. It will vary by the thickness and type of the bacon, exact oven temperature, and your desired level of browning—cook to the crispiness you want and never by time, so always check it a few times early.
Thinner bacon will cook faster, while thick-cut bacon will take a few extra minutes to achieve perfect results. Some brands of bacon are cured differently, and time may vary.
🌡️What oven temperature to use
400° convection cooks both thicker and thinner bacon well. But I have used as low as 350° up to 450° in conjunction with baking other dishes simultaneously.
Convection is recommended for crispier bacon that will cook more evenly. So use it if you have it, but cooking without convection or at different temperatures will only have minor effects on your results.
The bacon can go into a cold oven, but it adds time.
Breakfast Recipes
Check out these other great breakfast recipes. Try How To Sausage in the Oven to cook breakfast sausage patties the easy way. Serve with Baked Blueberry Pancakes, Carrot Cake Baked Pancakes, Cinnamon Roll Cake, or Smaller French Toast Casserole.
❄️Storage of Leftovers
Refrigerate for up to 4-5 days. Reheat in a microwave wrapped in a paper towel. Cooked bacon can also be frozen for up to a month.
âť“FAQs
No, it is not needed.
While you can cook turkey bacon in the oven like pork bacon, it is thinner and much leaner. So, it will tend to stick without parchment paper. Cooking time will be 8 to 12 minutes—pay close attention.
The bacon fat can be strained and refrigerated in a glass container with a lid for 3-6 months. Great for frying an egg or using it to add more flavor to sauteed or roasted vegetables and other places where you want to add a hint of bacon.
The fat can turn bad quickly if unstrained as the food particles decay.
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Have you tried this recipe, or have a question? Join the community discussion in the comments.
đź“– Recipe
How to Cook Bacon in the Oven—Quick and Easy
Ingredients
- 8-10 slices bacon
- aluminum foil - to cover tray
- parchment paper - if needed
Instructions
- Preheat the oven to 400° convection or 425° conventional.
- Line an 18-inch × 13-inch rimmed sheet pan with aluminum foil. Place bacon close together but not touching. 8-10 pieces, about ½ pound, will usually fit.
- Bake to a crispy brown—about 20 minutes. Time will vary with the thickness of the bacon and your taste. Thinner bacon will cook faster, and thick-cut bacon may take a few minutes more, so check a few times early.
- Drain on paper towels and pat off any fat.
Your Own Private Notes
Recipe Notes
Pro Tips:
- A half-pound of bacon or a bit more will usually fit an 18-inch × 13-inch sheet pan.
- You do not have to preheat the oven. It just takes a bit longer.
- I have done this with oven temperatures from 350° to 425°. With or without convention. Just adjust the time some.
- Thinner bacon cooks faster. Very thick bacon will take a few minutes longer.
- Thinner bacon and bacon with more sugar will tend to stick. Use a layer of parchment paper if you are unsure or have a problem.
- No flipping or rack is needed, although some people will use them.
- It is done when it looks cooked to your taste.
- I generally do two sheet pans at a time in a convection oven. I rotate them front to back and switch the top to bottom at 10 minutes.
- Cooked bacon is good refrigerated for 4-5 days and frozen for one month.
- Reheat bacon in a microwave covered with a paper towel for about 8-10 seconds per piece. If frozen, thaw first.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally published October 8, 2011, it was updated with expanded options, refreshed photos, and a table of contents to help navigation.
Karen
This is the only way I make bacon now! Thank you for sharing this recipe it’s so good!
Nana Donna 2 6
I saw an earlier post about this from you a year or so ago and it's the only way I cook my bacon now. I always despised doing this on the stove due to the grease splatter and the cleanup of the stove/area afterwards. I love being able to put it in the oven and then get the rest of the meal items ready (like toast, lettuce, tomatoes, mayo). I did discover tonight, however, that you really do need to make sure you cook the sheet-pan of bacon IN THE MIDDLE as it cooks more evenly and doesn't burn as easily. Cleanup is super easy in addition to saving the bacon grease. Thanks for posting this again!
Terry
This also works well on a gas grill. Use the indirect heating method and a sheet of foil with sides folded up. I do turn my bacon over about half way. 400 degrees same amount of time as the oven. Thanks for a great site. Definitely my go to.
EveM
I spray a rack both sides and line my pan with foil. Lay the bacon (regular) on the rack at 400 for 20 minutes. The bacon is crispy and cleanup..well there isn't any really. The foil is thrown away, the pan is still clean, and I briefly wash the rack, since it was sprayed and any bits will come right off. Will never go back to frying..If you need the grease for other reasons just pour from the foil...
In the oven allows you time to do other things while the bacon is baking.It's great!
Linda Jones
I used the instructions to cooking this bacon and it was wonderful. Nice and crispy is what I like. This is the only way my husband will eat it now.
Rosalina Villarruel
This is, hands down, the best way to cook bacon. Thanks for sharing a really helpful post on how to bake bacon the right way!
Web
Do you need to preheat the oven? A lot of people swear by starting with a cold oven, and then setting the oven to 400 F at the same time you put the bacon in. With this method, the bacon fat renders slowly and can result in evenly cooked bacon excellence. However, some ovens heat up much faster than others, so when you don t preheat it s more difficult for us to tell you how long to cook bacon in the oven since we re not at your house using your oven and eating your bacon. Try both methods next weekend and let us know which you prefer!
Dan Mikesell AKA DrDan
Hi Web,
Welcome to the blog.
I don't think it matters. I have done both and to me, the texture is the same.
The amount of time it takes to get to a specific temperature does vary A LOT. I have two ovens, both high-end things. One will preheat to 400 in 5 minutes if it uses rapid mode and 10 otherwise. The second take closer to 15 minutes but will brown bake cooks better.
I almost always use Black Label thick cut. I turn on oven #1 and spread the bacon on a tray. And is close to 400 when I put the trays in. But the cooking time still varies by 2-3 minutes. So even the "same" bacon cooks somewhat differently - it is a natural product.
I sometimes forget to flip the oven on and it will take 3-4 minutes longer is my sense of the timing for the faster oven. But the same even cooking and results overall, just a few minutes longer.
So either is fine. As with all meat cooking, you cook to the final endpoint you want and not by time.
Dan
KimarieSings
I made 6 slices of extra thick bacon in my counter top convection oven. Aluminum foil @ 400 deg for 20 minutes and I will NEVER go back to a frying pan again. Every slice was evenly cooked and crisp. No huge mess as far as splatters. Thank you for posting your method. It works wonderfully.
DrDan
Hi Kimarie,
Welcome to the blog.
It is so simple and glad it worked for you well in the countertop oven.
Thanks for the note.
Dan
Cindi
This didn’t work for me at all - 425 degree oven, foil below & parchment above because I DID want to keep oven clean. It took much longer than 20 minutes for “crispy” & then only 2 strips of about 10 were actually crisp (both on 1 end of the pan). The rest was floppy & saturated w/ grease. Very disappointing & a waste of bacon.
DrDan
Hi Cindi,
Sorry you had issues with this. I have done this perhaps 50 times with no issue and it is fairly standard.
I'm thinking the parchment paper above the bacon probably was a contributing factor to the issue. The bacon do not need to be covered.
Dan
monti markell
Cindy, maybe covering it did it.I cook it likethis exclusively and it works great!
Sharon
Number 5
MsMarm
So, for what one of my friends calls "crack bacon," also called candied bacon or maple bacon, how would you use this cooking method?
DrDan
No, I would modify it some. See my Spicy Candied Bacon post at https://www.101cookingfortwo.com/spicy-candied-bacon/. I use a rack due to the sugar and some other changes. If you don't have a rack, use parchment paper and not foil.
Dan
halfadime7
When the bacon is finished, I prop the pan up and put all the bacon at one end (long ways) and let the fat drain down. Then I put the grease into several small plastic containers and freeze (think... little hockey pucks) and save in a freezer bag for other use while cooking various other recipes. Bacon is good in almost anything and great in New England Clam Chowder.