Free up the stove-top by making perfectly crispy bacon in the oven. Easy clean up, PLUS you can still cook your eggs in the bacon fat!
Cooking bacon in the oven is a game-changer! No more stove-tops splattered with grease, no constant attention needed to stop it burning and no requirement to add extra oil to ensure perfect crispness.
Perfect crispy bacon can be cooked in the oven, and you don’t even need to pre-heat it first!
It’s so simple I’m almost embarrassed to share this as a recipe post! But it’s so useful, I couldn’t not share it with you guys.
Just 4 easy steps:
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Line a shallow baking tray with baking parchment.
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Place the bacon on the parchment, leaving a little bit of room between each piece of bacon.
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Place in a cold oven and turn the oven to 175C/350F.
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Cook for 20-25 minutes (no need to turn) until the bacon is crisp.
Done.
Can I make it ahead?
If you want to cook bacon so you can chop it up and to add to dishes, or to serve cold, then yes you can cook it ahead. Cook until done, then chop it up, cover and refrigerate for 2-3 days until needed.
I don’t recommend cooking ahead and then reheating later if you want really crispy bacon – as reheating causes it to lose its crispness.
However, if you don’t mind it being a little chewy, then you can reheat it in the microwave on high for 30 seconds or so until piping hot.
Best type of bacon
Use streaky bacon strips (not back bacon or bacon medallions) for this cooking method.
The bacon needs to have a good amount of fat (which is why streaky/strips work best) to ensure it’s crispy and not dry.
Using the bacon fat:
You should get approx 1 tsp of fat rendered from around 8 strips of bacon.
When the bacon comes out of the oven, immediately transfer it to a warm plate, then carefully pick up the baking parchment and allow the fat to pour into a waiting pan or dish for using later.
The bacon fat can be used right away to fry your eggs/mushrooms etc, or you can cover and refrigerate it and use it later during the week.
What if I like chewy rather than crispy bacon?
If you like your bacon on the chewier side, then arrange the bacon on a metal rack above the lined tray. Make sure the bacon isn’t overlapping. Cook for 18-20 minutes (so a little less time than the crispy bacon), no need to turn.
Why does this method give you chewier bacon? This is because the bacon isn’t sitting in the rendered fat, so it’s not being ‘fried’ in that fat. The fat will drip onto the lined tray underneath (so you can still use it for your eggs!). Be sure not to overcook it using this method, otherwise, it will be like chewing leather!
How to use that cooked bacon:
- Chicken and Mushroom Pie with Bacon
- Chicken and Bacon Mac and Cheese
- Smashed Roast Potatoes with Garlic, Bacon and Cheddar
- Cheesy Pasta Bake With Chicken And Bacon
- Squash and Potato Gratin with Bacon
- or simply serve it with a pile of scrambled eggs……..
Here’s the video:
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How to cook bacon in the oven
Ingredients
- 8 strips streaky bacon
Instructions
- Line a shallow baking tray with baking parchment.
- Place the bacon on the parchment, leaving a little bit of room between each piece of bacon.8 strips streaky bacon
- Place in a cold oven and turn the oven to 175C/350F (fan).
- Cook for 20-25 minutes (no need to turn) until the bacon is crisp.
- Remove from the tray and use immediately. Or allow any fat to drip off the bacon and transfer it to an airtight container and refrigerate.
Video
Notes
You should get about 1 tsp of bacon fat left on the tray. This is great for frying mushrooms or eggs to go with your bacon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
As others have said, I’ve been cooking bacon in the oven for years. I use non-stick foil rather than parchment and cook for 10 minutes at 200°C, turn the rashers then another 5 minutes. Always perfectly crispy. I’ve even recently persuaded my husband to cook bacon this way to my huge relief. Sick of cleaning the grill pan after he’s made his bacon sandwich! 😂
This has been my go-to method of cooking bacon for years now. I don’t even bother with defrosting any more, just chuck it in as a frozen lump (at about 160°C, fan oven) and wait about 10 minutes before the pieces can be separated and laid beside each other. Chopped mushrooms cooked with the bacon come out tasting delicious!
Thanks for sharing. It works with other types of bacon.
Love this crispy bacon instruction – absolutely delicious – My hubs made some rolls to go with it. Thank you once again Kitchen Sanctuary!
Hi Nicky,
Love your recipes, this one too.
Check your temperatures though, you have put centigrade twice!
Just for your info…
Thanks David, Good spot we have corrected it in the recipe 🙂
Thanks again
Chris & Nicky
I have been cooking bacon in the oven for several years but I broil it on a broiler pan for 2-4 minutes per side depending on thickness. It is crispy even though it isn’t sitting in the bacon fat. It is also quicker than your recipe but I do like the idea of not having to turn it!!! I am going to try this next time. You are absolutely correct that it is a game changer for cleanup and more importantly, evenly cooked bacon!!