Crispy, crunchy with a smokey, slightly salty flavor, yeah…I’m talking about bacon. It’ SO GOOD on it’s own and the star of many breakfast dishes. Then of course, there’s the famous BLT sandwich which is on my top 5 ways to eat bacon. The thing is, bacon can be a pain to cook and a mess to clean up. That’s why we are breaking old habits and starting new ones by cooking bacon in the oven!
I’ve been cooking bacon in the oven for several years now. Once I figured out how to do it, it was almost a life changing experience! I’d always hated “babysitting” the pan of bacon so that I could get just the right amount of crispness without burning it. It was also frustrating that I could only cook a few slices at a time since my pan
was round and hello, bacon is not. Probably the biggest headache for me and other folks is the clean-up. Nobody likes the splatters of grease on your stove top and the energy it takes to scrub a skillet.
Thankfully, a sheet pan
and parchment paper are all that’s needed to make a beautiful batch of bacon. This simple method works perfectly every time and let’s you decide just how done you’d like your strips of bacon. I cook mine for about 16-17 minutes for just the right amount of crunch. During the holidays or when we’re entertaining, I cook 2 batches at a time since all I need to do is increase the cooking time. 
Once you’ve mastered this method, which is going to take you about 16 to 17 minutes, you’ll never go back to the old ways again! A couple of tips to ensure success – place the bacon on paper towels to drain after cooking and remove the parchment paper with grease drippings to the trash asap.
Now that you know how to cook bacon in the oven, you might just enjoy a bit of the “divine swine” a little more often. Oink!
Ingredients
- 1 pound bacon
- *black pepper if desired
Instructions
- Heat oven to 400 degrees.
- Line a sheet pan with parchment paper. Lay ½ pound of bacon strips on parchment. Place in oven to cook. Check at 10 minute mark. Continue to cook for 6 to 7 additional minutes or until desired crispness.
- Remove bacon strips to paper towel to drain.
- Discard parchment paper with bacon grease and repeat process with other ½ pound strips.
- Store bacon in an airtight container or ziplock bag until ready to use in your favorite recipes.
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Best bacon in the oven
Hey there Laura!
I couldn’t agree with you more, oven cooked bacon is delicious, crispy and so simple to make! Thank you so much for your interest in this recipe and for your kind words, I appreciate your support!
~Donya
This method produced the most beautiful bacon I’ve ever cooked, and there was no oven splatter that I could see. It took me four batches to cook a pound of bacon b/c I used a smaller pan. I used foil instead of parchment paper. Next time I’ll use a larger rimmed cookie sheet. It freezes well, and can be reheated in the microwave. It was a bit chewier after reheating, but still delicious. I zapped four slices for 20 seconds on high with a paper towel underneath and on top.
Hey there Sarah!
Wow! I am thrilled to hear that you enjoyed this recipe and method, it sounds like you did a wonderful job! Thank you so much for sharing your experience and for your fantastic rating, if you ever have any questions about a recipe please don’t hesitate to reach out!
~Donya
I love this recipe!
Hi Donya, I made bacon late afternoon, following your instructions for the oven. WHAT A BLESSING! I had 55 slices to make for a breakfast for some young men Friday morning. I am so delighted with how beautiful it turned out. Thank you so much for your instructions. I would appreciate your advice on this question – I placed the bacon in Zip Lock bags as you mentioned. I need to keep them here until Friday morning. They are so nice and crisp now; would you keep them in a cool place until then or simply on the kitchen counter-top. Thanks.
Going to try the parchment paper on top.After cooking in oven several times i do have to clean it. No fun but neither is eating
Bacon any other way.Will have answersoon.
Thanks for sharing this amazing blog post
No problem! Glad you found A Southern Soul.
~Donya
60 years ago, I had an old aunt who had 10 kids. She made at least a pound of bacon all at one time in her cast iron skillet, the bacon being crisscrossed (latticed) in the pan. She turned it all at once. It turned out perfectly. Any help to do that?
Can I put a pound in the over at one time? Do you really need to separate the slices?
I’ve never cooked bacon in a crisscrossed pattern. I do cook at pound at a time, separating the slices and put it on 2 pans. Hope this helps!
~Donya
No one is addressing the “splattered oven” problem. Does it get all splattered or not? Does placing another sheet of parchment paper on top of the bacon prevent splatters? Has anyone tried this? I would appreciate hearing from any of you regarding this…I don’t have a self-cleaning oven and if I have to clean my oven, I’d just as soon fry the bacon on top of the stove! Thanks to anyone who can answer these questions.
Natalie, I don’t have a problem with the splattering, yes, there is some grease that pops, but very little. If you are worried, just cook the bacon at a lower temperature but for longer. Since you are laying the bacon FLAT on parchment, most of the splattering is taken care of in the pan. I’ve never tried putting parchment on top, but give it a try and see how it works.
Good luck,
~Donya
Thank you, Donya. I appreciate your response!
I love the parchment paper idea! We particularly love thick sliced bacon and cooking it in the oven yields the most wonderful texture that the black skillet just cannot give. Thank you for sharing this. I also love to save the pan drippings and use them to grease my skillet for cornbread…it adds an extra dimension of flavor! Happy cooking from Beeswax Creek!
Thank you so much for stopping by and for your sweet comments. High five to saving some bacon grease too…green beans, cornbread and sometimes in salad dressing. 😉
XO,
~Donya
What, then, is the solution to splattering the oven walls? I use a flat griddle with a screen (on stove top) but still have to clean the stove top. A friend of mine does hers in the oven and sprinkles brown sugar on top. I’d love to try that once I figure out how to avoid a splattered oven.. I tried brown sugar once (on stovetop) and it was a terrible mess. I’ll try oven fry soon.
I have read several posts about cooking bacon in the oven….does this make a mess in your oven? Grease splattered everywhere? I am concerned about that. Oh, and by the way, Step 5 in your recipe is completely unnecessary, there is no such thing as leftover bacon!! Love your recipes!
Doesn’t the bacon grease splatter all over the oven? How do we keep it from doing so? Thank you!
As life rolls on, we learn a new way of cooking bacon. Personally, I have used several different methods of cooking bacon, finally I decided the oven with parchment liner in the 11 x 17 flat sheet cake baking pan is the absolute the best!! Enjoy11
I use my broiler pan that has been sprayed with Pam for easy clean up.I save dripping too.
I live alone and would love to bake a pound or two of bacon and store it in the freezer.
Have you tried freezing it after baking and reheating in the microwave?
I’m wondering how much of a mess this makes in the oven. I would rather have to clean the stove top than have to clean the oven if it splatters. Can someone who’s tried this let me know?
Hi …thanks for a great recipe! I just wanted to let you know that your website name doesn’t come up anywhere on your printed recipe. You might want to add it so your readers will remember where they got it and also to remind them where to stop back for more recipes!
Thanks again!!
Lori from Pgh
Thanks Lori! I made the change.
XO,
~Donya
When I found a recipe for cooking bacon in the oven a couple years ago it said to put the bacon in a cold oven and turn it to 400 and cook for 20 minutes. My bacon usually takes longer than 20 minutes to cook but I also use thick slices. But this recipe said putting the bacon in a cold oven kept it from splattering. I notice that you say to preheat the oven. So does it not splatter in a preheated oven? Also, just yesterday I ran across another place that listed cooking the bacon at a lower temp. I don’t remember exactly what the temp was, as a matter of fact, I was looking for that when I found this.
Would you happen to have an easy candy bacon recipe?
Not yet but it’s a great idea!
Thanks.
XO,
~Donya
I made it this morning and it was perfect! My grandson loved it. I chopped it up and put in my fried potatoes. Yummy.
I never knew you could use parchment paper to cook bacon in the oven. Thank you!
We line the pan with foil, that way we get good drippings and easier cleanup. We’ve been cooking bacon in the oven for several years now. When I think of all the years I stood over a cast iron skillet flipping strips of bacon….my goodness!
Great idea Mama Jane. I agree on standing at the stove…goodness indeed!
Thanks for sharing and stopping by.
XO,
~Donya
Now this is the only way to cook a lot of good crispy bacon! I don’t line my pan because I like to keep the bacon drippings for seasoning. Yes, I know the “health nuts” don’t agree, but hey, what ever floats your boat, right? Thank you for all the great recipes you share. I have saved just about all of them, and have tried a lot of them. I do so look forward to reading your newsletter.
Oh my goodness Claudine! You have made not only my day but my week and beyond. Thank you so much for your sweet words, they mean the world to me. I am so happy that you like A Southern Soul and are cooking right along side me. I’ve got a newsletter in the works and can’t wait to share it with you.
Love & a big hug around the neck,
~Donya
Does the bacon need to be turned during cooking?
Hey Jeanne, I have never had to turn my bacon, it comes out great with cooking on one side. The only reason you might want to is if you are using a really thick cut. I hope that helps!
XO,
~Donya
I love crispy bacon, this looks like the perfect way to cook it, thanks for sharing.
You are so welcome, Mary. Crispy is the way to go!
XO,
~Donya
I HATE TO BURST YOUR BUBBLE, HOW DOES THE PAPER DO ANY GOOD IF YOU COVER IT?
Doesn’t the bacon spatter? I’ve never heard this method of baking the bacon. A friend does it in a deep pan. I hate cleaning the oven worse than babysitting the bacon and cleaning my Corning Ware cook top that is over 50 years old.
Hey Mary! I feel your pain on cleaning the oven. I doesn’t really splatter that much. I’ve never had a problem with that and the method is tried and true. I guess everyone has their own level of what they will put up with but for me, this is the only way to cook bacon.
Thanks for stopping by!
XO,
~Donya