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READY IN 20 mins

Bacon for the Family or a Crowd

Read Reviews (443)

"This is the way to get crisp bacon without having to constantly turn it, watch over it, or get burnt by splatters of grease. It 'fries' up flat and doesn't curl, which looks great beside a breakfast plate of eggs, and makes BLT sandwiches much easier. Very nice when feeding a family or crowd." — JOYCE

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Original recipe makes 12 strips Change Servings

1 pound thick sliced bacon

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Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
Bake in preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.

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PREP 5 mins
COOK 15 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 19, 2008

I am the submitter to this recipe. No need to line your cookie sheet. Allrecipes did not include that you must use a cookie sheet with raised edges, make sure it is THICK sliced bacon, the thin will burn too quickly and to be very cautious when taking the bacon out of the oven. I usually drain mine before TURNING it after 7 minutes. I hope that this helps. Enjoy!

—JOYCE

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Most Helpful Critical Review

Nov 03, 2011

this is good,but i like to sprinkle brown sugar. makes it even better!!!

—MEL ;)

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516 Ratings

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Jan 23, 2008

This method of cooking bacon when you're either cooking a big breakfast or when you're making a lot of bacon is like having a kitchen assistant! More important, it turns out beautifully. However, I always use an oven temperature of 400 degrees, and find it takes 15-20 minutes. I've heard of brushing the bacon with maple syrup or sprinkling on brown sugar during the last few minutes of baking, but I've never tried that. Thanks for passing this easy cooking method along to others.

—naples34102

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Jan 26, 2008

I have been doing this for years as I learned it in a restaurant I worked at. I line my baking sheet with foil. I didn't see any one mention this tip: Lay a sheet of foil over the top loosely to prevent spattering all over your oven! Remove top foil about 5 minutes before its finished baking for final crisping(I pour off the excess grease at this point,too.)

—CindyLepp

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Jan 23, 2008

I will not use a frying pan ever again after using this method! I always place my cooling rack over my sheet pan and place the bacon on top. That way the grease drips through the rack and my bacon comes out crispy every time.

—EMSEV333

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Jan 30, 2008

This is how I cook my bacon only I don't use thick sliced and I put my oven at 425 because it gets crispier...and I find turning it once helps both sides to be crispy....It's easy and you can just throw away the foil....

—StylinCook

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Dec 01, 2008

Wow. I am excited about this recipe! I love bacon and usually make it every weekend. If I'm pressed for time I'll do it in the micro but that is not as good. This morning I decided to try this recipe. Since it was just me (the cat had a piece too and she loved it) I only made a few pieces so I decided to make it in the toaster oven. I don't think 350 is high enough, so I did 450 for 10 minutes, then flipped it and cooked it for a few minutes more. It was perfect!! Crispy, flat and evenly cooked. Plus, cleanup was a snap (I used a sheet with edges). It was even easier to pour the bacon grease into my glass dish I save the grease in!! I don't know that I'll ever fry bacon again. One other great thing about making it this way is no odor lingers. Great recipe. Even if you're not baking for a crowd. By the way, you don't HAVE to use thick cut bacon. In fact, I used the lean Oscar Meyer Center cut. TRY THIS!!! Oh, and for a special treat sometime, when the bacon is almost done sprinkle it with a little brown sugar and a dash (just a dash) of cinnamon. This is also fantastic if you baste with just a little bit of maple syrup. Wow! Told you I'm excited about this recipe!!:))

—amydoll

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Jul 02, 2008

I love bacon, but I hate frying it on the stovetop. For myself, I generally nuke it to reduce some grease/fat, but DH is not a big fan of nuked bacon. I'm so glad I stumbled across this "recipe" (more an alternative cooking method, than recipe). So simple. I place a wire rack in/on a cookie sheet and lay the bacon on top so the grease drips below. I can only fit 6 pieces of bacon per cookie sheet (not touching...could prob squeeze 10). I do not drain or flip, just bake at 400 for about 10-15 minutes for flat perfectly crispy bacon.

—lovestohost

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Nutrition

Calories
203 kcal
10%

Carbohydrates
0.5 g
< 1%

Cholesterol
41 mg
14%

Fat
15.6 g
24%

Fiber
0 g
0%

Protein
13.9 g
28%

Sodium
865 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon for the Family or a Crowd

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 203
Calories from Fat: 141

% Daily Value *
Total Fat 15.6g 24 %
Saturated Fat 5.1g 26 %
Cholesterol 41mg 14 %
Sodium 865mg 35 %
Potassium 212mg 6 %
Total Carbohydrates 0.5g < 1 %
Dietary Fiber 0g 0 %
Protein 13.9g 28 %
Sugars 0g
Vitamin A < 1 %
Vitamin C 0 %
Calcium < 1 %
Iron 5 %
Thiamin 26 %
Niacin 47 %
Vitamin B6 8 %
Magnesium 4 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.