Kittencal's Method for Oven Cooked Bacon

Total Time
Prep 5 mins
Cook 22 mins

When I make this I make lots and then freeze in bags using my Food Saver storage system, this method saves time and not to mention the greasy clean up that comes with frying, I pour the grease into a Pyrex measuring cup then save and refrigerate overnight or until hard then scoop out a few tablespoons at a time, freeze on plates then I place in freezer bags to use in recipes to add flavor, you may save or discard the grease --- since RZ system would not accept one ingredient I have listed 1-1/2 pounds bacon separately, you may of course use as much as you like.


  1. Preheat oven to 400 degrees F (regular or convection oven, if you are using a regular oven set rack to lowest position).
  2. For easy clean up line your pan with foil, then spray generously with cooking spray.
  3. Arrange the bacon slices in 1 layer in the pan.
  4. Cook the slices until evenly browned (about 17-22) minutes turning the bacon halfway through cooking time.
  5. Transfer to paper towels or a rack.
  6. Use immediately or freeze to use later.
  7. Heat in microwave to crisp up before serving.
Most Helpful

No more grease all over the stove & bacon cooks up nice & flat. While on vacation, I even cooked a batch the night before so we could enjoy it for a quick early breakfast. I stopped spraying the foil & the bacon still lifts up easily. I found draining the grease before putting a new layer of bacon on the tray, reduces burning & mess in the oven. I strain the grease then pour it into an ice cube tray & once frozen, transfer it to a freezer bag. I freeze bacon to crumble into salads, roasted veggies, BLT sandwiches, etc... My son-in-law thought it wouldn't taste the same but I served it to him for New Year's brunch & he couldn't tell it was previously frozen. I reheat it on a plate in the microwave with paper towel over top. Now we have bacon whenever we want. Many many thanks Kittencal!

Oh Mama! March 04, 2011

This was awesome. It worked perfectly. Thick-cut Bacon was crispy after 20 minutes, turned over at 10. We like ours limp, so we'll try 17 next time. Clean up was a snap with tin foil covering the pan. I made a huge batch and cut the strips in half with a pair of kitchen scissors after they were cooked, layed them 4 strips at a time between layers of wax paper, sealed them in a plastic freezer baggie, and now whenever we want bacon, I just pull a few out, 20 seconds in the microwave and viola! No bacon smell permiating the entire house, and no greasy spots all over my clothes and favorite apron. I'll never make it the old-fashioned way again! Thanks again, Kittencal!

Faux Chef Lael August 18, 2010

I've been cooking bacon this way for more than 35 years...never thought about the freezing and storing for later use issue, but it's a great idea. I use a grill 'pan' that has small holes for drainage, rather like an old-style broiler pan. I don't use foil... What I like best about this method is that the bacon is less salty and doesn't cook in it's own fat....and it's just plain easier than standing over a grease-spitting frying pan!

cslckl April 04, 2012