Bacon? Did someone say bacon?
I have a love/hate relationship with bacon. And I don’t mean “I love the taste” but “I hate to think about the fat and calories I’m consuming” kind of relationship. Rather, I HATE to stand over a hot skillet and try to gauge when it’s time to flip the bacon all while watching a growing, greasy mess that I’m already not looking forward to cleaning up later kind of love/hate relationship.
The solution? Cook the bacon in the oven!!! Whoever discovered this cooking technique was a genius and I’m so glad that somewhere along the way I learned this was possible. It’s so easy and really the only risk of messing it up is forgetting to set a timer and letting the bacon burn. Nothing is more tragic than the realization that the highly anticipated bacon for breakfast will no longer be a reality. It will usually take 20 – 30 minutes to cook, but keep an eye on it!
- 1 package Bacon
- Line a baking sheet with foil.
- If you have a wire cooling rack(s) that will fit inside your baking sheet, use it. I set this on top of the foil and then spray it with cooking spray. This will help keep the bacon from swimming 100% in its own grease. This makes me feel a little better about eating the bacon.
- Lay the bacon across the wire racks, or just on the baking sheet. It’s OK if you need to overlap the bacon some so that it will all fit in the pan. Remember, the bacon will shrink while it’s cooking.
- Cook in a 350 degree oven for about 25-30 minutes. Time will vary depending on the thickness of the bacon and oven temps. Plus, it depends on how crispy you like your bacon. I like mine crispy, so mine usually takes 30-35 minutes. Whatever you do, don’t overcook it. There’s nothing more sad than burned bacon.