Learn to bake perfect crispy and delicious bacon in the oven with no splatter mess to clean up. Super easy, just pop it in the oven and do something else for a while—perfect bacon every time.
Introduction
You will never fry bacon on the stovetop again. Learn to "fry" in the oven—perfect every time.
How many times have you stood at the stove cooking bacon? You splatter everything, plus those annoying "burns" on your hands. It wrinkles and rolls up. You have a hard time getting the ends to uncurl and cook. And if you're cooking for company, you are missing all the action.
But it is unnecessary to go through all that, just put it on a tray and bake it. You can preheat or not preheat, cook a little or a lot, you end up with perfect bacon every time.
I initially thought the taste would be different if oven-baked. Nope, it tastes the same. Your days for frying bacon are now gone.
My Rating
A very high five. How could great bacon be anything else?
🐖About Bacon
Bacon is salt-cured meat that is from pigs. That “curing” is done by soaking in salt, nitrates, and occasionally with some sugar and smoke.
Various cuts of pork are used for bacon worldwide, but it is mostly the belly or side belly in the USA.
Generally, the bacon will have about 50% fat and needs to be cooked at a higher temperature to render the fat.
Thinner bacon will cook faster and tend to stick more, so parchment paper may be preferred to foil. Bacon with more sugar will also tend to stick more.
I usually use thick-sliced Hormel Black Label bacon. But this will work with the bacon of your choice. Just get the bacon you love.
Top FAQs
400° is the most common suggested temperature. I usually use 400° convection. But I have used as low as 350° up to 450° in conjunction with baking other dishes simultaneously.
You can use convection if you want. Remember 400° convection is approximately equivalent to 425° conventional oven.
The bacon can go into a cold oven but add some time but has a lot of variability between ovens.
18-20 minutes is generally about right for medium thick bacon in a 400° 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 a bit faster, while thick bacon will take a few extra minutes to get to your perfect results. Some brands of bacon are cured differently, and time may vary,
Use a rimmed half sheet pan (18 by 13 inches). It will hold 8 to 10 slices of bacon which is about ½ pound or a bit more.
Use a sheet of extra-wide aluminum foil to help with cleanup. It will do just fine directly on the pan, but easy clean-up is always good.
If you have sticking issues, like bacon cured with sugar or thinner bacon, put a layer of parchment paper on the foil or use a "non-stick" type foil.
No, many will suggest a rack, but I don't see that it is needed, and it adds to the cleanup work.
Refrigerated 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.
Yes, strain and refrigerate in a glass container with a lid. Great for frying an egg or use it to add more flavor to sauteed or roasted vegetables and other places where you want to add a hint of bacon.
🖼️Step-by-Step Photo Instructions
Preheat oven to 400° convection or 425° conventional. Or start with a cold oven and add a few minutes. You can use a lower or higher temperature if needed for other dishes and but it will affect the cooking time.
Line an 18-inch × 13-inch rimmed sheet pan with a large sheet of aluminum foil (heavy-duty preferred) and turned up edges. Place bacon close together but not touching. 8-10 pieces, about ½ pound, will usually fit. If you make thinner bacon or have issues with sticking, then parchment paper on the foil will help.
Place in the middle of the oven and check occasionally. Time will vary with the thickness of the bacon and your taste. Most bacon will take about 18-20 minutes. Thinner bacon will cook faster, and thick bacon may take a few minutes more, so check a few times early.
Cook to the crispiness you want. I like my bacon very crispy, so I usually bake for 20-22 minutes. Drain on paper towels.
📖Breakfast Recipes
How To Cook Sausage in the Oven
Smaller French Toast Casserole
📖Full Recipe
How to Cook Bacon in the Oven
Ingredients
- 8-10 slices bacon
- aluminum foil - to cover tray
- parchment paper - if needed
Instructions
- Preheat oven to 400° convection or 425° conventional. Or start with a cold oven and add a few minutes. You can use a lower or higher temperature if needed.
- Line an 18-inch × 13-inch rimmed sheet pan with a large sheet of aluminum foil (heavy-duty preferred) and turned up edges. Place bacon close together but not touching. 8-10 pieces, about ½ pound, will usually fit. If you are cooking thinner bacon or have issues with sticking, then parchment paper on the foil will help.
- Place in the middle of the oven and check occasionally. Time will vary with the thickness of the bacon and your taste. Most bacon will take about 18-20 minutes. Thinner bacon will cook faster, and thick bacon may take a few more minutes, so be alert check it a few times early if you are unsure.
- It is done when you reach the crispiness you want. I like my bacon very crispy, so I usually bake for 20-22 minutes. Drain on paper towels.
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 time some.
- Thinner bacon cooks faster. Very thick bacon will take a few minutes longer.
- Thinner bacon and bacon with more sugar and 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 done to your taste.
- I generally do two sheet pans at a time in a convection oven. I rotate them 180-degrees 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, and updated with expanded options, refreshed photos, and a table of contents to help navigation.
JamesP
This works Perfectly! Just cook it 'til it's done! I like a bit less time for mine, since I like chewy bacon.
Black Label is yummy bacon, but whenever you feel like splurging on a treat, I suggest trying Nueske's applewood smoked bacon. I get it without the pepper. It's awfully expensive, but it is truly heavenly.
DrDan
Hi James.
I haven't seen Nueske's around here but check it out online. There is no price too high for bacon after all.
Except for cooking some cut up bacon for bacon bits, I haven't done stovetop for several years now.
Thanks so much for the note and rating.
DrDan
Bill Blass
Hey there Mr. Dan, so you run a pig farm in Iowa?
Laura
The only way to cook bacon! Crumple the foil to prevent the bacon from getting too greasy.
DrDan
I have seen that. Thanks for the note.
DrDan
Lia
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
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
Why the aluminum foil? I avoid aluminum because of the links to Alzheimers. It the foil necessary?
DrDan
The foil is for easy clean up only. Not required.
DrDan
DrDan
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
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
Try tossing in flour then shaking off the excess... Even crunchier :) thanks!
Sarah
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
Thanks Sarah
DrDan
Tiwana
Awesome! I will try this tonight. We are having BLT'S.
DrDan
I love BLT's
Thanks for the comment
DrDan
Bill
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
In my much younger days I would eat bacon sandwiches. Then med school ruined it for me...:(
Aubrey
Really I never knew i was supposed to eat it
brownsbacker9255
Try parchment paper, it won't stick to that. A little messier clean up though.
Dan Mikesell
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
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
I really do not like cleaning greasy rack. But I could just soak them...
Dan Mikesell
Rarely. Maybe a sticky one every third or forth pan. I do believe a higher sugar bacon would stick more.
Laura
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
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
Non-stick foil. I can't live without it.
Dan Mikesell
great idea if you're worried about sticking. I have done over and over and never had significant sticking.
Lynne
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
You can also get non stick aluminum foil
dan
Try a silicon pad they are a bit pricey $25 30 but well worth it and last for ever
MollysMama
Use parchment paper...no sticking ever.
Jtn
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
Spray the aluminum foil with Pam before putting
Bacon on it.
Heather O'Gorman
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
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
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
The best. Will never 'fry' again.
vinny
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!