September 12, 2012

Baked Bacon

I am a fan of bacon.  Thankfully, when I do make it, we each eat a bit, and the remaining pieces go in the freezer to be used at a later time so I do not need to make it too often.  

Frying bacon is messy!  Now that I have baked bacon, I don't think I will be using the stove-top again any time soon.   I really like my long, flat pieces of bacon!
Baked Bacon

Line a jelly roll (cookie sheet with sides) pan with tin foil or parchment paper.  I turn the sides up to contain the fat.  Place bacon slices in a single layer, not touching, in the pan.  (You can also use a wire rack so the bacon does not sit in fat.)  Bake at 400° for about 20  minutes.  You can preheat the oven, but it is not necessary.  (It may take longer to bake though.)

Below is a picture of my bacon on the pan prior to baking.  Some suggest covering the bacon loosely with parchment paper.  I intend to try that next time I make this!  It was not nearly as messy as the frying pan, but still a bit messy.  
Frozen bacon freezes wonderfully, especially for recipes.

Need a bacon recipe?  Try Cheesy Bacon Potato Rounds, Bacon Ranch Chicken, or add crumpled bacon to your potato soup this fall!  (I even crumple frozen bacon right from the freezer onto my salads.)
~ Annette {This Simple Mom}


  1. I had no idea you could bake bacon - no more spritzing grease! Thanks for the tip.

  2. I prefer to bake bacon too!! My cookie sheets must be way too shallow (or I'm a klutz) and I end up spilling bacon grease when I take it out of the oven, so I use a deeper glass baking dish. I have a pretty large one that works great. It is sooo much easier!

  3. I don't do my bacon any other way anymore. So much easier!

  4. We use a pampered chef bar pan. The bacon helps to season the stone and doesn't stick at all. Love baking bacon :)


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