Garrett loves bacon and I often keep some cooked in the fridge to have on hand, but I have to admit that it is one of the few things that I do not like to cook. It’s always messy (grease everywhere), I have to stand by the stove the whole time or else I’ll burn one side with gross white fat bits on the other side, and I can never fit the whole package in the pan – which means I have to go through the whole act of cooking it twice. If it didn’t taste so good, I probably wouldn’t go through the hassle.
Then I got thinking that there must be an easier way. I’d been hearing that you can cook bacon in the oven, so I decided to give it a try.
The bacon comes out in perfect, flat, evenly-cooked strips…every.single.time. Perfect for sandwiches and salads, or for straight off the plate (my personal preference).
Aside from being easy to make and tasting fantastic, the best feature of this method is the clean up. Say “so long” to bacon grease splatters, or trying to pour the fat into a jar (while actually spilling it all over your stove).
What you’ll need:
- Rimmed Baking Sheet
- Aluminum Foil
- Paper Towels
Line a baking sheet with aluminum foil, going right up over the sides. This is what will catch all the grease and make the clean up easy. Place the bacon slices on the baking sheet in a single layer, making sure to not overlap the slices.
Cook the bacon for 12-17 minutes, depending on how crispy you like it. Keep in mind that it will crisp up a bit more after it is removed from the pan.
When the bacon is golden brown, and little bubbles start to form in the grease on top, it’s done.
Clean up is a breeze! Allow the pan to cool and the bacon fat will solidify. Fold it up in the aluminum foil and toss it in the trash. Done!
If you want to freeze the bacon after it is cooked, take it out of the oven a couple of minutes early. Let it cool and then freeze it in a resealable plastic bag. To reheat a couple of slices, microwave for 30 seconds on medium heat.