Learn the easiest way to cook bacon perfectly. Totally flexible—any bacon (thick or thin), any oven (convection or regular), any temperature—even start with a cold oven. Simple, splatter-free cleanup every time.
🤔 Quick Answer: How long and at what temperature to cook bacon in the oven
- Temperature: 400°F convection or 425°F regular suggested—other temps work too
- Time: About 20 minutes, depending on thickness
- Done: When it looks just right for your crispiness preference
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Featured Comment by 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!"
🧡 Why You’ll Love This Method
- No flipping or babysitting — the oven does all the work
- No rack needed — easier cleanup and perfect results
- Consistent crispiness — every slice cooks evenly
- Flexible — works for any bacon thickness or oven setup
🥓 What You’ll Need
- Bacon – any style or thickness
- Rimmed sheet pan – catches the grease safely
- Heavy-duty foil – easy cleanup
- Optional: parchment paper – helps prevent sticking
👨🍳 Quick Overview: How to Cook Bacon in the Oven
1. Prep the Pan: Line a rimmed baking sheet with heavy-duty foil.
✅ Pro Tip: If your bacon is thin, sugar-cured, or tends to stick, place a sheet of parchment paper on top of the foil.
2. Arrange the Bacon:
Lay bacon strips close together but not overlapping.
3. Bake: Bake at 400°F convection for about 20 minutes—other settings work, and time depends on thickness. Stop when the fat has rendered and the bacon reaches the color and crispiness you like.
✅ Pro Tip: You can also cook bacon from a cold oven. It just takes a few extra minutes to bake your bacon to your crispiness.
4. Drain on paper towels and blot off extra fat.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips and serving ideas.
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⏰ How Long to Cook Bacon in the Oven
Cook medium-thick bacon for 18 to 22 minutes at 400°F convection (425°F regular) for most situations.
- Thickness: Thinner bacon cooks faster; thick-cut takes longer.
- Oven temperature flexibility: Anywhere from 350°F to 450°F works.
Lower temps cook more gently and render fat slowly; higher temps brown faster but need closer watching near the end. - Oven type matters: Convection circulates hot air for even, crisp results in less time. Regular ovens may take a few minutes longer—especially if the rack sits lower.
- Cold oven start: You can skip preheating. Place the pan in a cold oven, set the temperature, and add 2–3 extra minutes to the total cook time. Results are nearly identical.
- When is it done? The fat has mostly rendered and the bacon is the color and crispiness you like.
✅ Pro Tip: If you prefer extra-crispy bacon, leave it in for another minute or two—but check often near the end, since it can go from perfect to overdone quickly.
💡 Pro Tips for Perfect Bacon
- Convection cooks faster and crispier. If you have the option, use it for the most even browning.
- Use heavy-duty foil for easier cleanup.
- Add parchment on top of the foil if your bacon tends to stick—especially with thin or sugar-cured types.
- No rack needed. Bacon renders perfectly right on the pan, and cleanup is simpler.
- Watch near the end. Bacon goes from perfect to overdone quickly—check early the first time you try a new brand or thickness.
- Drain on paper towels to remove excess fat and keep the crisp texture.
❓ FAQs
Nope. The oven cooks both sides evenly—no flipping needed.
No. The bacon cooks fine right on the foil. Add parchment on top if your bacon tends to stick.
Yes, but it’s leaner and cooks faster—start checking around 5–11 minutes. It won’t get quite as crispy as pork bacon. It is very thin and tends to stick to foil, so always use parchment paper.
Absolutely. Place the pan in a cold oven, set the temperature, and add 2–3 minutes to the total cook time. The results are nearly identical.
Strain and store it in a glass container in the fridge for 3–6 months. It’s great for eggs, roasted veggies, or anything that needs a bacon boost. Unstrained grease spoils quickly because of food particles, so always strain before storing.
👨🍳 Serving Ideas & Breakfast Recipes
Oven-baked bacon goes with just about everything—from scrambled eggs and pancakes to breakfast sandwiches or BLTs. It’s also perfect for meal prep or freezing for quick breakfasts later.
Try it with:
- How to Cook Sausage in the Oven
- Baked Blueberry Pancakes
- Small Cinnamon Coffee Cake
- Small French Toast Casserole
🎄 Holiday Tip: Oven bacon is perfect for Christmas morning, Easter brunch, or any big breakfast crowd—easy, no mess, or make ahead and reheat in the microwave in seconds.
❄️ Storage of Cooked Bacon Leftovers
- Store cooked bacon in an airtight container in the fridge for 4–5 days, or freeze for up to one month.
- Reheat in the microwave for 5–7 seconds per slice, wrapped in a paper towel, until hot and slightly crisp.
- Cooked bacon can also be frozen for up to a month, per the USDA
📖The Recipe Card
Oven-Baked Bacon (Crispy, Easy, and No Mess)
Ingredients
- about ½ pound 8–10 slices of bacon - thick-cut preferred but others work
- aluminum foil - to cover tray
- parchment paper - if needed
Step-by-Step Instructions
- Preheat the oven to 400°F (convection bake) or 425°F (conventional). Line an 18-inch × 13-inch rimmed sheet pan with aluminum foil.
- Place bacon close together but not touching—8 to 10 slices (about ½ pound) will usually fit.
- Bake until browned and crispy, about 18–22 minutes. Time will vary depending on thickness and your preferred doneness. Thinner bacon cooks faster; thick-cut may need a few extra minutes—check early.
- Drain on paper towels and pat off any excess fat.
Recipe Notes
Pro Tips:
Notes / Pro Tips (streamlined with convection mention)
- A half-pound of bacon (8–10 slices) will usually fit a standard 18×13-inch sheet pan.
- Bake at 400°F convection or 425°F regular. Convection crisps a little faster, but either way works. Temps from 350°–450°F are fine—just adjust the time.
- Thin bacon cooks quickly; very thick bacon can take longer. Always stop at your perfect crispiness.
- Sugary bacon and turkey bacon tend to stick—use parchment if needed. Turkey bacon also cooks fast (about 8–12 minutes).
- No rack or flipping required.
- Cooking two pans at once? Use convection if available, rotate pans front to back and top to bottom halfway through for even cooking.
- Store cooked bacon in the fridge 4–5 days or freeze for about a month. Reheat in the microwave under a paper towel for 8–10 seconds per slice.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published October 8, 2011, it was updated with expanded options, refreshed photos, and a table of contents to help navigation.
Laura says
The only way to cook bacon! Crumple the foil to prevent the bacon from getting too greasy.
DrDan says
I have seen that. Thanks for the note.
DrDan
Lia says
I was looking for a good oven bacon recipe, since I've never tried it before. I started reading yours, and I was thinking "she knows her bacon." And then you mentioned one of my favorites - Hormel Black Label. I'm an Iowa girl myself, so when you mentioned this, I laughed and wasn't surprised! If you ever get to Kansas City, the only thing I've ever found better than Black Label is Boar's Head. It's at Hen House grocery stores, and I highly recommend it. I haven't tried you're directions yet, but I'm about to for a recipe for my family back in Iowa!
DrDan says
I do believe I've had Boar's Head 35 plus years ago. We spent two years in Kansas City and loved it. We still have Gate's BBQ sauce sent in by the case. I do highly recommend Black Label. An excellent bacon.
Pay attention since there is some variability due to your oven, thickness of bacon and sugar content of the bacon.
And really "she knows her bacon"... hummmm... DrDan
Thanks for the note.
Dan
Jenny says
Why the aluminum foil? I avoid aluminum because of the links to Alzheimers. It the foil necessary?
DrDan says
The foil is for easy clean up only. Not required.
DrDan
DrDan says
This is variable with bacon thickness and your oven. It may stick more if you bacon is high in sugar. I only use thick black label and it take 20-22 minutes every time and almost never has any sticking. I like the "deep fry" effect also and this does it. Some people use a rack or wrinkle the foil. Not for me.
Thanks for the comment and have fun experimenting.
DrDan
fritz buzzard says
This definitely has possibilities. My first attempt went a little too long (~14 minutes) but I used bacon of normal thickness. Next time I will try 10 minutes.
Up until now I had done bacon in the skillet with olive oil. That, plus the fat released by the bacon created an almost 'deep fry' effect and the result was light, crispy bacon - really not too bad. I will have to run the oven method by my wife. She is the bacon lover in the family. Interesting experiment, though. Thanks.
Leslee Florea says
Try tossing in flour then shaking off the excess... Even crunchier :) thanks!
Sarah says
Thank you so much for your amazing recipes. We tried your drumsticks last night and they were the best. I'll try this one soon!
DrDan says
Thanks Sarah
DrDan
Tiwana says
Awesome! I will try this tonight. We are having BLT'S.
DrDan says
I love BLT's
Thanks for the comment
DrDan
Bill says
Most people like BLT's. For a variation, leave off the lettuce an put on a fied egg.
WARNING, you will be hooked forever!!!!!
DrDan says
In my much younger days I would eat bacon sandwiches. Then med school ruined it for me...:(
Aubrey says
Really I never knew i was supposed to eat it
brownsbacker9255 says
Try parchment paper, it won't stick to that. A little messier clean up though.
Dan Mikesell says
Mine rarely stick any. The occasional minimal sticking isn't worth the mess to me. However some of the thinner and higher sugar bacons may stick more and then the parchment might be worth it.
SwampCatNana says
Like e144840, I prefer to put the bacon on a rack in the pan. That way you don't have to use all those paper towels!
Dan Mikesell says
I really do not like cleaning greasy rack. But I could just soak them...
Dan Mikesell says
Rarely. Maybe a sticky one every third or forth pan. I do believe a higher sugar bacon would stick more.
Laura says
Will it stick to the foil? Haven't yet found an oven method where my bacon doesn't stick, but could be the type of bacon I'm using.
Sandie Staub says
I used a cooking stone instead of regular pan and it worked way better (no sticking) and it seasoned the pan in the process.
TexasOllie says
Non-stick foil. I can't live without it.
Dan Mikesell says
great idea if you're worried about sticking. I have done over and over and never had significant sticking.
Lynne says
I put mine on parchment paper on a jelly roll pan....it never sticks and for clean up I just wait to grease is hard.... Well till we have had breakfast and it grease just peels right off pan with just some residual grease left to clean off pan when you toss paper out....I have been doing my bacon like this for years now and my family loves it:)
THester says
You can also get non stick aluminum foil
dan says
Try a silicon pad they are a bit pricey $25 30 but well worth it and last for ever
MollysMama says
Use parchment paper...no sticking ever.
Jtn says
I guess you missed the part about using parchment paper? Every restaurant in the country uses the same method of cooking in the oven, and parchment is the common and best way.
J. R. Horner says
Spray the aluminum foil with Pam before putting
Bacon on it.
Heather O'Gorman says
Use the foil with sides raised and put a layer of parchment paper. The parchment won't burn unless it's over 400°f. The foil keeps the grease in the sheet pan...the parchment keeps it from sticking to pan &/or foil...keep an eye on it...I prefer 375°f so I have the control....Hubby doesn't like his brown & crispy...I do...so I have to watch and pull his bacon out sooner, then I pop it back in to get my desired crispinaess.. . Hone a t...it won't stick to the parchment. ~Heather O
Dr Dan says
This is definitely a "your time may vary" recipe. The bacon, the oven and the crispiness you want dictates the time. Just remember it is done when it looks done.
Joy says
Had too cook it a few minutes longer, but EASY clean up & I didn't get popped with grease or have to stand there flipping bacon! Turned out perfect & was able to cook all the rest of breakfast, while bacon took care of itself :)
d.dale says
The best. Will never 'fry' again.
vinny says
had a deli in nyc the only way i made lbs of bacon was in the oven you can also cook the bacon 3/4 of the way then reheat later!