Perfectly Cooked Bacon is one of those simple kitchen wins that makes everything else better. Whether it’s stacked on breakfast plates, added to a perfect breakfast Quiche, crumbled over salads, layered into sandwiches, or saved for recipes later in the week, bacon deserves to be cooked just right — evenly crisp, never burnt, and not swimming in grease.
Baking bacon in the oven is hands down the easiest and most consistent method. No splattering stovetops, no flipping, and no babysitting. The oven allows the fat to render slowly and evenly, giving you golden, crisp bacon every single time. This method works beautifully for both regular cut and thick cut bacon, making it perfect for everyday breakfasts and weekend brunches.
The key to perfect bacon is knowing when to pull it from the oven. Bacon continues to crisp as it cools, so removing it just before it looks fully done ensures that final texture is exactly where you want it. Once you try bacon this way, you’ll never go back.
Why you’ll love this recipe!
What ingredients do I need?
- Sliced Bacon: Regular-cut bacon cooks faster and becomes crisp quickly, while thick-cut bacon takes longer but delivers a meatier bite and deeper flavor.
Recipe Variations
- Sprinkle with black pepper or brown sugar before baking.
- Finish with cracked pepper or chili flakes after baking.
- Save the rendered bacon fat for cooking eggs or vegetables.
Pro Tips
- Use parchment paper for easy cleanup.
- Pull bacon out of the oven slightly early. It will continue to crisp up as it cools.
- Thicker bacon needs more time, but benefits from the same oven method.
- Save rendered bacon fat once cooled for future cooking.
How to Save Rendered Bacon Fat
- After baking, carefully pour the warm rendered bacon fat from the baking sheet into a heat safe glass jar or container. For a cleaner fat, strain it through a fine-mesh sieve or coffee filter to remove any browned bits. Let the fat cool completely, then cover and store.
- Store rendered bacon fat in a sealed container in the refrigerator for up to 3 months. For longer storage, freeze for up to 6 months. Always use a clean spoon when scooping to keep it fresh.
- Bacon fat is perfect for cooking eggs, sautéing vegetables, roasting potatoes, or adding extra flavor to soups and beans.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Use turkey bacon, keeping in mind cook times will vary.
- Try uncured bacon for a less salty option.
Leftovers and Storage
- Store cooked bacon in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet or oven until warmed through.
But, I Still Have A Few Questions…
How do I know when bacon is fully cooked?
Bacon is done when the fat has rendered, the color is deep golden, and the slices feel firm but not brittle. It should look just slightly under your ideal crispness when removed from the oven.
Why does bacon get crispier after it cools?
As bacon cools, the rendered fat firms up, which increases crispness. Removing it slightly early prevents overcooking.
Do I need to flip the bacon while baking?
No, flipping is not necessary. Baking allows the bacon to cook evenly on both sides.
What’s the difference between regular and thick cut bacon?
Regular cut bacon cooks faster and becomes crisp quickly, while thick cut bacon takes longer and has a meatier texture.
Can I cook bacon ahead of time?
Yes, cooked bacon can be refrigerated and reheated in a skillet or oven until warmed and crisp.
Why use parchment paper instead of foil?
Parchment prevents sticking and makes cleanup easier, while still allowing even cooking.
Can I bake bacon on a rack instead?
Yes, placing bacon on a rack allows fat to drip away, resulting in slightly crispier bacon, but parchment works perfectly for most uses.
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Perfectly Cooked Bacon
Ingredients
- 1 pound sliced bacon regular or thick cut
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Separate the bacon slices and lay them flat in a single layer on the prepared baking sheet, making sure they do not overlap.
- For regular cut bacon, bake for 20–25 minutes, until the bacon is deeply golden, the fat has rendered, and the edges start to look crisp.
- For thick cut bacon, bake for 25–30 minutes, checking toward the end, until the bacon is evenly browned and has started to firm up.
- Remove the bacon from the oven when it looks just shy of fully crisp. It should bend slightly but not feel soft, and the fat should look translucent and rendered.
- Transfer the bacon to a paper towel lined plate to drain. The bacon will continue to crisp as it cools.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.