Perfectly Baked Bacon is a less-mess way to have bacon on hand for quick and convenient BLTs, Cobb Salads, and all your bacon-loving needs!
They say everything is better with bacon. And, I totally agree!!
With it’s crunchy, salty goodness, I love adding bacon to salads, sandwiches, my morning scramble or just about anything you can think of! The only thing I don’t love about bacon is the splattering mess it makes when I fry it on my stove top.
Enter – Perfectly Baked Bacon!
I just about fell over when I discovered this method of making bacon, because up until that point, “not cleaning my stove” was trumping “enjoying delicious bacon”. And, what’s life without bacon?! 😉
Now with this slow baking process, the mess is relatively contained as 1) it’s in the oven and 2) the grease just kind of oozes out onto the pan. Win!
The full process is in the recipe below, but I’ll let you in on a little secret – place your bacon in a COLD oven! I’m telling ya, that’s the key to perfectly baked bacon. Enjoy!Print
Perfectly Baked Bacon
- Total Time: 25 mins
- Yield: 8 1x
Perfectly Baked Bacon is a no-mess way to have bacon on hand for quick and convenient BLTs, Cobb Salads and all your bacon-loving needs!
- 1 lb. bacon
- Arrange bacon slices in single layer on a rimmed baking sheet. Place bacon in a cold oven.
- Turn the oven to 400°F. Bake for 15-20 minutes or until bacon is slightly crispy and golden brown.
- Remove pan from oven and transfer bacon to a plate lined with paper towels to help absorb any excess fat.
- Serve warm or store in an airtight container in your refrigerator.
Cook Time – Will vary based on how long it takes for your oven to heat up.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Bake
- Cuisine: American
I love how easy it is to make perfect bacon every time! I usually try to make it on the weekend and then I have it for the week to reheat. So simple! Thank you!
Joann Partin says
Totally awesome! Love this recipe…I don’t like to fry bacon…it’s too much of a mess, however, I love bacon. I have IBS-C and I am experimenting with what flares things up for me. I’ve had IBS-C for a few yrs now as well as being gluten intolerant. Thank you for your help. I do have a question…what kind of bread do you eat? I tried gf multigrain bread with seeds etc…only to give me flare up, I am not eating a wonderful Kroger gf white bread which suits my belly but I know probably not the healthiest. Hard to fight too many battles at one time.
Thanks, Joann. Unfortunately, I have not yet found a gluten-free multigrain bread that is also made with only low FODMAP ingredients. It can be overwhelming. In general, I encourage my clients to focus on one thing at a time. Usually, this is first identifying triggers and then, focusing on adding in more nutritious options, as tolerated.