Shockinglydelicious Saturday Cooking Class: Bacon in the Oven

by Dorothy Reinhold on August 14, 2010

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For me, makin’ bacon in the frying pan is time-consuming and splatter-filled. Who needs to stand there while your shirt gets little oil stains, your stovetop gets greasy and the clock ticks on?

There’s a much easier way — simply bake it in the oven all at once, and in one swell foop, you have a pound of crispy bacon, awaiting your needs. Save the cooked bacon strips in the refrigerator and pull them out for breakfast, for a BLT for lunch, or to crumble on a salad for dinner.

This technique is so easy, it doesn’t even need a recipe, but I’ll give you one anyway, since today we are officially learning something new. I’ll offer these technique tutorials as the mood strikes, so check back often to see what other lessons we have in store.

Shockinglydelicious Cooking Lesson: Bacon in the Oven

First, lay slices out on broiler pan with slotted top. Slices can touch

Shockinglydelicious Cooking Lesson: Bacon in the Oven

Baked and out of the oven, all crispy and brown!


Shockinglydelicious Bacon in the Oven

1 pound bacon (my preference is thick-cut, but suit yourself)
A 2-piece broiler pan with rack top (like the inexpensive one that came with your oven)
1 working oven!

Heat oven to 350 degrees. Lay bacon out on rack on broiler pan (the roasting or broiler pan with a slotted top that comes with most ovens works very well). You may place slices touching each other, or even overlapping slightly, since they will shrink while baking. Bake for about 25-30 minutes (5 minutes less if you like less crispy bacon). When bacon is done, carefully remove pan from oven, and using a tongs, remove bacon from broiler pan and lay bacon slices out on a plate covered with paper towels. Cover bacon with another paper towel, and press lightly to soak up excess fat.

Serve immediately, or allow bacon to cool on plate, and when cool, place in plastic zipper-top storage bag or another tightly closed container. Refrigerate until needed.

Allow bacon fat to cool in bottom of broiler pan, and when it is cool, pour it into a small glass container, label it and store it in the refrigerator. An egg fried in a tiny dab of bacon fat is shockinglydelicious for breakfast!

For easy bacon in the morning, take out 1 or 2 pieces and warm up in the microwave oven on a paper plate for 5 seconds per slice.

This is obvious but I will say it anyway: You must use a 2-piece broiler pan with a rack on top and a pan on the bottom, to catch the bacon grease. Please don’t simply lay bacon slices over your oven racks, or you will have a big mess on your hands, and you will hate me.

Pig candy

After you perfect this technique and it becomes second nature to you, try Pig Candy, which is simply bacon with brown sugar sprinkled on top, done in the oven. Oh. My. Gosh. You have been warned.

Shockinglydelicious Cooking Lesson: Bacon in the Oven

Is there anything better than bacon? Um…nope

{ 4 comments… read them below or add one }

Nannie Hueckman January 16, 2013 at 10:29 pm

Interseting as usual


Julienne January 6, 2011 at 8:34 am

I saw another recipe for fixing bacon last month on another mom blog which I also love and you could try it’s super easy:
I made this for Christmas morning breakfast and my kids and I loved it while my husband wasn’t too keen saying it tasted more like a smoked meat ham instead of “bacon”


Kim at Rustic Garden Bistro August 15, 2010 at 2:57 pm

Agreed, baking is so much cleaner than the splatter all over the cooktop otherwise!

There is nothing better than bacon. Nothing. 🙂



marla {family fresh cooking} August 14, 2010 at 7:18 am

I love how simple this is. Anything that requires less laundry & gives great flavor is preferred. That Pig Candy is sinful! xo


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