Learn to cook perfectly crispy bacon in the oven that everybody will love. Nothing is better than great bacon, and now you can have it with no splattering mess to clean up with these easy step by step instructions.
Introduction
How many times have you stood at the stove cooking bacon? You splatter everything, including 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.
Well, I here to tell you, it is not necessary, just put it on a tray and bake it in the oven. You can preheat or not preheat. It will be done in about 20 minutes.
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?
🐖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 around the world, but in the USA, it is mostly the belly or side belly.
Generally, the bacon will have about 50% fat and needs to be cooked at a higher temperature to render the fat.
I usually use thick-sliced Hormel Black Label bacon from Sam's Club. I highly recommend this as one of the top bacon commonly available. But this will work with the bacon of your choice. Just get the bacon you love.
Thinner bacon will cook faster and does tend to stick more, so parchment paper may be preferred to foil. Bacon with more sugar will also tend to stick more.
♨️The Oven
400° convection or 425° conventional oven is a good starting point, but you may use anywhere from 350° to 450° if doing other cooking. The general rule, of course, is convection runs 25° "hotter" than conventional. So 400° convection is considered equivalent to 425° conventional. Of course, adjust your time a little.
If cooking other things in the same oven at the same time, I use the temperature recommended for the other dish I'm cooking: a coffee cake, an oven-baked pancake, etc.
⏰How Long
Generally, about 20 minutes for thick bacon in a preheated 400° convection or 425° conventional oven. Your variables are the oven, the bacon, and finally, the crispiness you want.
Thinner bacon will take about 16 to 18 minutes in the same oven. Very thick bacon will take a few minutes more.
If you don't preheat the oven, it will take a few minutes longer.
Your done point is that it "looks done." Don't expect it to look different from pan-fried. I like my bacon very crispy, so I use 20-22 minutes depending on the oven and the bacon.
👨🍳Variations
To use a rack or not.
Many feel it will make the bacon crisper. I don't seem to have a problem getting crispy, so I don't use a rack. They are a pain to clean vs. folding up the foil.
Foil vs. parchment paper.
Parchment paper will be less likely to stick—another problem I don't have. I like the foil since it will contain the fat and make cleanup a breeze. One suggestion is a sheet of parchment paper on the foil.
As I have already said, thinner bacon tends to stick more to me, and parchment paper is probably preferred for thinner bacon. But "non-stick" foil is another option.
Some methods "wrinkled" the aluminum foil to get more waves in the bacon. I tried both methods, and I will stay "flat" since it still had some waves in it.
For comparison of several of these methods, please check The Pioneer Woman.
❄️Storage
Raw uncooked bacon vacuum packed will have a best if used by date. It is usually good a few days past that, but if I’m approaching it, I like to freeze the bacon.
Sealed raw bacon is usually really quality frozen about one month but usually safe for 3-4 months but can vary some by type. See the USDA Recommendations if in doubt.
Once cooked, bacon is good refrigerated for 4-5 days and frozen for one month if sealed well.
To reheat leftover bacon, cover with a paper towel and microwave for 8-10 seconds per slice.
📖Breakfast Recipes
How To Cook Sausage in the Oven
Smaller French Toast Casserole
🖼️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 turn up edges. Place bacon on sheet close together but not touching. 8-10 pieces, about ½ pound, will usually fit. If you are doing thinner bacon or have issues with sticking, then parchment paper may be a better choice for you.
Place in the middle of the oven for 18 minutes and come back to check. Time will vary with the thickness of the bacon and your taste.
It is done when it looks done. I like my bacon very crispy, so I use 20-22 minutes with thick bacon. Drain on paper towels. Thinner bacon will usually be 16-18 minutes but be alert.
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📖 Recipe
How to Cook Bacon in the Oven
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Ingredients
- 8-10 slices bacon
- aluminum foil - to cover tray
- parchment paper - if needed
Instructions
- Preheat oven to 400° convection or 425°. Or start with a cold oven and add a few minutes. You can use a bit lower or higher oven temperature if you want, it will take a few minutes more or less.
- Line an 18-inch × 13-inch rimmed sheet pan with a large sheet of aluminum foil (heavy-duty preferred). Place bacon on sheet close together but not touching. Up to 9-10 pieces, about ½ pound, usually fit. If you have issues with sticking or using thinner bacon, then parchment paper may be a better choice.
- Place in the middle of the oven. Do something else for 18 minutes and come back. Time will vary with the thickness of the bacon, oven temperature, and your taste. It is done when it looks done. I like my bacon very crispy, so I use 20-22 minutes with thick bacon.
- Drain on paper towels and pat "dry" with another paper towel.
Recipe Notes
Pro Tips:
- A half-pound of bacon 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
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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.
shawn
I know this is an old post but I'm bored and randomly got the day off.
I can never get oven cooking right. I've tried with rack, without rack, and combinations of starting with a cold oven or preheating. The texture never comes out right.
Also Horemel Black label ugh, they never cook evenly for me (some parts over cooked and other parts barely cooked.), pan frying, oven or microwave never is right. I use regular cut as I don't like thick so that may be differen. I prefer Oscar Mayer or second best for me is Acme/Jewel grocery store generic(and whatever others their parent company owns.)
I will say the oven is superior for making lots at once when having guests over even if I don't quite like the texture.
Neysa Terry-Gray
I use foil to line the pan and one sheet of parchment paper to keep bacon from sticking. Then I place a piece of parchment paper on top of the bacon to catch spatters and keep my oven clean.
DrDan
Thanks for the comment and tips.
DrDan
Tish
I meant cook not cool. Oops
DrDan
Hi Tish,
I have had almost no spatter issues but I would think the parchment paper wouldn't effect cooking much... just my guess.
DrDan
Karen
To prevent bacon from splattering oven walls (because it does) I place a sheet of parchment paper on top of bacon smoothing it out. Now you have no splatter in the oven and you still have nice bacon.
Tish
Does this affect the crispness of the bacon or does it cool the same just without the splatter?
Nita Brown
Do I start the count in minutes when I first put the bacon in a cold open or wait till it reaches 400 degrees and then time? I really like this idea!
DrDan
This version puts the bacon in a hot oven. It is fine to start in a cold oven but ovens heat up at different rates so time is unpredictable. Go ahead and put it in your cold oven and start. Watch closely for the done point then you will have your own method.
DrDan
Tish
Thank you! Fried up awesomely and such easy clean up. My pan must be smaller than yours because I could only fit 6 slices and leave a small space between as your picture showed, but since there were 12 in the pack, it worked out fine to do half at a time. I used regular foil since I didn't have any heavy duty and just used an extra layer in case. I laid it flat like you suggested. When the first batch was finished, I spooned out the grease before laying down the second batch. I ended up only doing 18 minutes because that's what worked in my oven to get it well-done. Thank you so much!
DrDan
I uses half sheet pans from a restaurant supply store. Cheap and durable.
Thanks so much for the comment.
DrDan
Traijan Jones
I'm cheap. The cost of $7.00 / lb of bacon is high enough so I skip the aluminum foil and the non stick foil and the parchment paper and simply use a "very well seasoned" cookie pan. Rarely does anything stick to these pans of mine. They are so dark that they make cast iron seasoned pans hang their heads in shame. Anyway, this morning was the first time we tried doing bacon in the oven, had to make 4 lbs of it for a friendly/family gathering and it worked great.
My wife used to do all the bacon cooking as she hated the splatter that I'd leave behind to be cleaned up, but that meant if she was cooking bacon on the stove it was about an hour or more process at super low heat to avoid the splatter, I think we've found out new method.
DrDan
The foil is only for ease of cleanup. I use super wide heavy duty that comes from Sams Club cheap.
So glad it works well for you.
Thanks for the note and rating.
DrDan
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!