Bacon in the Oven Recipe

I really love the smell of bacon drifting through my kitchen. There’s just something about it that makes mornings better.

Cooking bacon on the stove? Sure, it works, but it usually gets messy and the slices cook unevenly. I’ve found a way that saves time and keeps cleanup simple. Baking bacon in the oven gets you perfectly crisp slices with hardly any effort.

You don’t need anything fancy here—just a baking sheet, a bit of foil, and your favorite bacon. It’s honestly pretty easy.

I’ll walk you through how I do it, step by step. The bacon comes out golden and crunchy, and you don’t have to deal with splattering grease everywhere.

Once you pull it from the oven, you’ll see how evenly cooked and flavorful it is. The texture stays crisp, and somehow the bacon just tastes better. I haven’t gone back to the stovetop since I started baking it.

Bacon In The Oven Recipe

Baking bacon in the oven just makes things easier. It cooks evenly, stays nice and flat, and there’s way less mess.

If you pick the right pan and temperature, you’re pretty much guaranteed crispy strips. Thick-cut bacon takes a bit longer, but the whole process is simple.

Equipment

• Baking sheet or rimmed pan – Keeps the grease from spilling all over.
• Wire rack – Lifts the bacon so heat gets around it.
• Aluminum foil or parchment paper – Makes cleanup painless.
• Tongs – For moving hot bacon safely.
• Paper towels – To soak up extra grease after baking.

I usually line my pan with foil before I set the rack on top. That way, the grease stays put and cleaning up is a breeze.

The wire rack helps the bacon cook evenly on both sides, and you don’t even need to flip it.

Ingredients

• 1 pound thick-cut bacon or regular bacon strips
• Optional: black pepper, maple syrup, or brown sugar for a little extra flavor
• Cooking spray (if your rack isn’t nonstick)

Thick-cut bacon takes longer but ends up chewy. Regular bacon cooks faster and gets crispier. Sometimes I’ll sprinkle on a bit of seasoning before baking just to mix things up.

Honestly, I like keeping it simple and letting the bacon shine.

Instructions

• Preheat your oven to 400°F (204°C).
• Line the baking sheet with foil, then put the wire rack on top.
• Arrange bacon strips in a single layer—don’t let them overlap.
• Bake for 15–20 minutes if you’re using regular bacon, or 20–25 minutes for thick-cut.
• Check near the end to make sure it’s as crisp as you want.
• Remove bacon with tongs and set it on paper towels to drain.

I always keep an eye on it near the end. Bacon can go from perfect to overdone real quick.

If I want it chewy, I take it out earlier. For extra crispiness, I leave it in a bit longer.

Notes

Baking bacon in the oven saves me time and keeps my stovetop clean. I also don’t have to dodge hot grease splatters.

The heat cooks every piece the same way, which is honestly pretty satisfying.

I let the bacon grease cool off, then pour it into a jar. It’s awesome for cooking eggs or veggies later.

Sometimes I use a silicone baking mat instead of foil. It’s reusable and easy to wash.

Always be careful with hot pans—let them cool before you try to clean up.

Tasting Notes

When I pull the crispy bacon out of the oven, the first thing I see is that gorgeous, even golden color. Each strip looks firm, with the edges curling up just a bit.

That smell? It fills my whole kitchen—warm, smoky, and honestly, it makes me instantly hungry.

I’ve noticed the texture really depends on cooking time. Thinner slices get super crisp, while thicker cuts stay a little chewy in the middle.

I can usually tell right away which pieces will snap and which ones will bend a little when I bite into them.

The taste hits all the right notes: salty, savory, and, if I’m using maple-cured bacon, a hint of sweetness sneaks in. The oven keeps the flavors balanced since the fat melts out slowly.

I don’t end up with burnt edges or weird greasy spots like I sometimes do when I use the stove.

Most of the time, I pair the bacon with eggs or crumble it over salads. That crisp texture really stands out against softer foods.

When I eat a piece plain, I notice a clean, smoky finish that lingers just enough to make me reach for another bite.

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