Delicious! I baked at 375° for 15 minutes in a an ordinary 13x9 baking sheet lined with foil to catch the grease.
I didn't turn the bacon or drain any grease away... the bacon was perfect after sitting on some newspaper to drain away the fat for 15 minutes.
This makes perfect bacon for a BLT sandwich.
I lined my pan with foil so cleanup was easy. The timing on this recipe was almost perfect. It was easy with no fuss. Thanks for the recipe.
Why on earth did I ever make bacon any other way????? Thank you for the method, I wish I had tried this YEARS ago. Pan frying is painful and messy, and microwaving yields awful results. Your method is the way I will cook bacon from now on, and will teach my daughters to do the same. I lined the cookie sheet with foil, clean up was a breeze. The next time I will follow the suggestions of others and put the bacon on a rack over the cookie sheet. Regardless, this was easy, and I thank you so much for posting! :)
I started preparing my bacon this way when my daughters were in school. I cook it until it is almost done and then drain it on paper towels. I then place it in a container with waxed paper in between the slices and place it in the freezer. I take out however many slices I need and place them in the microwave for about 1 minute. Bacon for breakfast even on school days!
I have used this method for years, and we enjoy perfect bacon each time. I like to sprinkle on a little brown sugar, and some fresh cracked black pepper, prior to baking. To the individual that complained about spattering and clean up, bacon by its very nature will make some mess, whether in oven or stove top. I find if you bake it at 375
I too have discovered baking bacon, and now won't consider making it any other way. But I'll add one little tip to this method- try placing a cookie cooling rack on the top of a cookie sheet lined with aluminum foil. The fat drips away and the clean up couldn't be easier. Finally, I like to add fresh ground black pepper before it goes into the oven, and always get uncured or applewood smoked bacon (TJ's is a great source). I can get a dozen slices done on the first pass, and then while the oven is hot will throw in a second batch- otherwise there would never be leftovers! BLTs are a snap!!
Iâ€™ve been cooking bacon this way for years and really like the fact that it is â€œno-fussâ€�. The only thing I do differently is to put cooling racks on the jellyroll pan then lay the bacon on top of that. This keeps the bacon above the fat while itâ€™s cooking.
OMG! Bacon heaven!! I used a medium priced, thick slice bacon, twelve slices. I followed other reviews and added cracked pepper. I also sprinkled on some organic coconut palm sugar. I was nervous about burning so I started with 15 minutes. Took bacon out of oven and turned over. I added 10 minutes to the timer. I checked every few minutes at this point (very important). Some pieces looked done sooner than others so I removed them to a plate. I put the rest back in and kept checking until all looked done. I put bacon on a plate lined with paper towels and blotted off as much grease as possible. I actually think the bacon shriveled less than with using the skillet and wow, my kind of cleanup!! I believe the 375 degree oven temperature, thick bacon and constant monitoring is the key. YUM!!
I've been cooking bacon in the oven for years. It brings out the best flavor!!!
Worked well! Used a pound of regular bacon on a half sheet pan covered with parchment paper and baked as directed. Perfect bacon, easy clean up. Thanks for the recipe!