Perfect Oven-Baked Bacon

Bacon cooking in the oven on a foil-lined sheet pan

4.89 from 9 votes

Cooking bacon in the oven means no standing over a skillet, no flipping and very little mess. You can cook a whole pound at once, and starting with a cold oven couldn't be easier.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 315kcal

Equipment

Rimmed baking sheet
Metal cooking rack (optional)
Aluminum foil
Paper towels
Tongs

Ingredients

1 pound bacon thin- or thick-cut

Instructions

Do not preheat the oven. Start with a cold oven.
Line a large, rimmed baking sheet with aluminum foil.
Arrange the bacon on the foil in a single layer without overlapping.
Optional: Add a sheet of parchment paper over the foil for an extra layer that makes cleanup easy.
For extra-crispy bacon: Place an oven-safe metal cooling rack on the lined sheet pan and arrange the bacon on the rack.
Place the pan in the cold oven, close the door and set the oven to 400°F.
Begin checking the bacon at about 20 minutes. Mine usually takes around 25 minutes, but cooking time will vary depending on the thickness of the bacon and how quickly your oven heats. Remove it when it's as browned and crisp as you like.
Using tongs, transfer the bacon to a paper-towel-lined platter to drain excess grease. Serve and enjoy.

Notes

For extra-crispy bacon, an oven-safe cooling rack lifts the strips above the rendered fat and allows hot air to circulate around them.

Because you're starting with a cold oven, cooking time can vary from one oven to another. Thin bacon will also cook faster than thick-cut bacon. The first time you make it, start checking at about 20 minutes and make a note of what works in your oven. Next time, you'll know.

Store leftover cooked bacon in a covered container in the refrigerator and use within 4–5 days. For longer storage, freeze it for up to 1 month. Reheat briefly in the microwave or oven until warmed to your liking.

Nutrition