Baked Bacon Recipe

This baked bacon recipe tells you how to bake bacon in the oven for a crowd with no spatters. It’s the perfect technique. All you need is a baking sheet. The oven does the rest.

Perfect Baked Bacon Recipe

This baked bacon recipe is an easy oven technique for those times when you just don’t have it in you to stand at the stove tending to batch after batch of bacon. Instead, simply place the strips of bacon on a rimmed baking sheet and slide the whole shebang in the oven. Tada! Perfect baked bacon for a crowd with barely any effort. And no hot bacon grease spattered your way. This recipe has been updated. Originally published December 21, 2014.Renee Schettler Rossi

How To Make Baked Bacon That's Crazy Shatteringly Crisp

Pssst. Want to know how to make oven baked bacon that’s shatteringly crisp? Place the bacon on a wire rack situated on the rimmed baking sheet. This technique allows the hot air to circulate around the bacon, cooking it evenly so it can crisp along the length of the bacon. This works exceptionally well with thin-sliced bacon but also works with extra thick-cut bacon, too.

Perfect Baked Bacon Recipe

  • Quick Glance
  • 5 M
  • 25 M
  • Serves 4 to 6


  • 12 slices bacon


  • 1. Adjust the oven rack to the middle position and preheat the oven to 400°F (200°C).
  • 2. Arrange the bacon slices on a rimmed baking sheet lined with foil or parchment paper. Wait until the oven is completely preheated and then slide the baking sheet into the oven. Let the bacon cook, without turning, until the fat begins to render, 5 to 6 minutes.
  • 3. Rotate the baking sheet and continue cooking until the bacon is crisp and brown, 5 to 6 minutes for thin-cut bacon, 8 to 10 minutes for thick-cut bacon. if you’re baking more than 1 sheet of bacon at the same time, swap their oven positions about halfway through cooking. Transfer the bacon to a plate lined with paper towels or a brown paper sack to drain. Collect the bacon drippings in a clean Mason jar or other resealable container with a lid, tuck it in the fridge, and reserve for another use.
  • 4. Pile the baked bacon onto plates or a platter and have at it.

Variations On Baked Bacon

  • Bored with knowing how to bake bacon all by itself? Simply sprinkle the bacon with any of the following before you slide it in the oven. (And keep a close eye on the oven as any form of sugar can burn relatively quickly and easily. And you don’t want flare-ups—unless, of course, you’re into that sorta thing.) Baked bacon sprinkled with brown sugar Baked bacon sprinkled with brown sugar and topped with chopped pecans Baked bacon sprinkled with brown sugar and a pinch of cayenne pepper Baked bacon brushed with maple syrup Baked bacon lightly brushed with honey
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Ayanna Fews

Jul 08, 2016

Why have I been frying bacon on the stovetop all this time when this genius method to fry bacon exists? I'll admit, I had heard of "frying" bacon in the oven, but to be honest I didn't think that it would yield the same results, so I naively ignored it and kept to my old-school method of babysitting the bacon on the stovetop. Well, now that I have finally seen the light, this will be my go-to method, especially when I need to fry bacon in bulk! And you still get the benefit of bacon grease with this method. Genius, I tell you! I used a thick (but not chunky) cut of bacon, so maybe a medium-thick cut bacon. I cooked it 5 minutes for the first round then rotated it for another 6 minutes.

Testers Choice
Natalie Reebel

Jul 08, 2016

Perfect. That is the one word I would use to describe this method for cooking bacon. The fat began to render at 5 minutes. Because I used thick-cut bacon, I set the timer for 8 minutes more. When I checked it, the bacon was cooked medium, just like I would receive at a restaurant. My family prefers bacon on the crisp side, so I kept the bacon in the oven for an additional 3 minutes, and it was perfect—crisp yet not burnt, and it still melted in my mouth. No mess, no enslavement to the stovetop, just great bacon. The entire process took about 18 minutes from opening the package of bacon to placing the crisp bacon on the paper towels. The time it took to disappear was about 30 seconds.

Testers Choice
Suzanne Fortier

Jul 08, 2016

I always cook bacon in the oven, a trick I learned ages ago when working in the restaurant industry. However, I've never really timed it because, well, you can smell when it's done—if you're paying attention. I'll cook it at anywhere from 350 to 400°F, depending on my distractibility that day. I also have been in the habit of flipping the strips of bacon. But never again. For this "recipe," I cranked the oven to 400°F and laid my strips of bacon on my old, rimmed cookie sheet that's just right for this purpose. I turned the pan at 5 minutes, and most of the strips were done after 7 minutes more. No flipping and, if you use your kitchen timer, you barely have to pay attention. I used Niman Ranch Hickory Smoked Uncured bacon. It was perfect.

  1. Maureen says:

    With a houseful of family visiting, this idea is a godsend.

  2. AnnJ says:

    If I just want a few pieces, I do the same thing in the toaster oven. And like Lori Widmeyer, I make large batches in the oven and freeze them. The bacon fat goes for making balls of cornmeal, seeds, etc. for the birds.

  3. Patricia Curtis says:

    Will do this bacon Christmas Day at my daughters with ten of us there. I have tried the microwave and have not been happy. “Merry Christmas”

    • Beth Price says:

      Hi Patricia, i just finished a double batch. So easy and so good, and perfect for Christmas day. Merry, merry!

  4. Renee says:

    I’ve done it this way for years, but with one additional tool, a cooling rack. I have a cooling rack that fits perfectly in a full size sheet pan. I line the sheet pan with heavy foil, but the rack over that, the bacon on the rack. The grease drips through to the foil, so no having to blot the bacon to get off the grease. Then, I let the pan cool, solidifying the grease, which can then be folded up in the foil and thrown away (or strained and used for something else). The sheet pan is clean and the cooling rack cleans up in a snap. I’ve never bothered to time it — the nose knows — but I’d guess it takes anywhere from 12-15 minutes, depending on the thickness of the slice and fat/lean ratio.

    We do several pounds at a time, then freeze the slices. All it takes to have hot bacon is about 10-15 seconds in the microwave (wrapped in a paper towel to avoid splattering.

  5. Gregory Jepsen says:

    I used to prefer pan-frying my bacon, but now only cook my bacon in the oven. It crisps far more evenly in the oven than pan-frying.

  6. Debbie D says:

    I remember telling my mom about this method for bacon when I was a girl and had seen a friend’s mom cook bacon this way. Can’t remember if it was just the oven or broiler. My mom tried it once and never again. When I asked her about it she stated it made a “mess in the oven” with grease spattered everywhere (that was the only self cleaning oven was one that you self cleaned!). So, I have never cooked bacon this way. Can anyone tell me if the fat spattered all over the oven when this method was done? Did you have to clean the over afterwards? I am a baker and I like to keep my oven pristine as I think the smell of other food baked in the oven “interferes” with my baked goods. Just like I only use certain pans for baking and nothing else. If this is not a problem, I will give up my microwave and wasteful paper towel ways!

    • Beth Price says:

      Hi Debbie, I made a double batch of bacon several days ago. Your question peaked my curiosity so I just checked my oven. No grease splatters or lingering aroma.

    • Jeanette says:

      I just got a new oven and it is spattering. So I’m sure I’ll have to clean when it’s done. I couldn’t tell on my old oven. So now I’m disappointed. If someone can tell me how to prevent this please contact me !!!

      • Renee Schettler Rossi says:

        Jeanette, when I make bacon on the stovetop, I add a touch of water to the skillet which evaporates during cooking. That helps tremendously with spattering. I haven’t tried it in the oven but perhaps worth a shot? Also, are you using a rimmed baking sheet or a roasting pan? The higher sides of the latter can help with some of the spattering.

  7. Kathleen says:

    I’ve been baking bacon for a long time now… cuts down on those burns for those who like to cook nekkie.

  8. Leia says:

    Way back last century in my parents’ restaurant, my dad always cooked bacon in the oven on full sheet pans, saving the bacon grease because my mother told him to save it!! So that was back in the 1960’s. The bacon was finished off on the grill a minute before the remainder of the order was ready to plate. Always yummy.

    Love your website, and the attention to detail.

  9. janie Rock-b says:

    Our Gamily Favorite Bacon Sandwich. Freshly oven cooked bacon, briefly place on a paper towel { turn & do both sides tamp off grease quickly}, place hot bacon on hot toasted bread that has smooth peanut butter spread onto 1 slice, eat while everything is warm! Yum.

    • Renee Schettler Rossi says:

      Oooooooooooh Janie, I think I’m going to have go give the Gamily Family Favorite Bacon Sandwich a twirl! Thank you for taking the time to share it!

  10. Karen Huffman says:

    I love doing bacon this way…near the end of the cook time I brush it with good maple syrup. YUM!

  11. Mike in Montreal says:

    This is the only way to roll. My process uses the oversized Costco parchment (and several metric tons of Kirkland bacon). After cooking, you can fold a corner of the parchment into a little spout to pour the fat into a jar. When cold, you can trash the parchment, leaving a clean, greaseless baking sheet.

  12. M Ogoshi says:

    Our household has converted to oven cooked bacon. Whenever I open a package I make it a point to cook the entire amount in the oven. After cooking, any leftovers are wrapped in a foil sheet to be reheated in the toaster oven.

    • Renee Schettler Rossi says:

      Many thanks for sharing your trick, M! That’s exactly what my husband does. Works like a charm.

  13. Veronica Billups says:

    I have converted over to oven baked bacon and love it!! It is the only way to cook bacon. Wish I had known this years ago!! And I save that bacon grease for fried potatoes. Yummy!!

  14. Bkhuna says:

    12 slices bacon

    But what if a want a second serving?

  15. Gheinz says:

    Tried bacon in the oven tonight. It has been in there for 45 min on 400 and still not done. Overlapping a bit does not work. It all sticks together!

    • Renee Schettler Rossi says:

      Gheinz, did you perhaps use thickly sliced bacon? If you look at the paragraph just beneath the photo, we mention that thicker sliced bacon will take longer. I sometimes make bacon ends and pieces that I acquire from Trader Joe’s and those chunks take considerably longer, too.

      • Lisa says:

        I tried this for the first time and cooked on a cooling rack and it took forever. There were a couple of pieces that didn’t fit on rack so I put them on the sides of pan almost under the rack. Those pieces turned out perfect! So after baking for 15 to 20 minutes, I put the bacon straight onto the pan and cooked for another 10 in total and then they were perfect! Could this be the difference between a conventional and gas oven? (thin bacon)

        • Renee Schettler Rossi says:

          Lisa, I suspect it was the relative thinness of the bacon. I’ve done the same when making the thin bacon my nephew prefers in the oven and I, too, prefer the version made directly on the sheet in the drippings whereas when I make thick sliced bacon I prefer it on a rack.

    • David Leite says:

      Gheinz, is your oven calibrated correctly? Forty-five minutes is a long time. Even for thick-cut bacon. I bake my bacon, which is thickly cut, and it cooks in about 30 minutes or so. I don’t overlap the bacon slices, as that makes them extra-thick.

  16. Jean Gogolin says:

    Nobody mentioned the coup de grace for bacon cooked this way — a bit of maple syrup drizzled over it once it’s done, and to gild the lily even more, a few chopped nuts sprinkled on top, either almonds or pecans. Voila.

  17. Sue Breslin says:

    I am amazed this is only coming to attention now I’ve been cooking my bacon this way for years, at least 20 years. I discovered it out of necessity when I didn’t have enough room on my stove; and decided to try the oven, I was sold on my first attempt.

  18. I do this too! Except I cover the pan in aluminum foil first because I’m lazy. It’s a great technique! I also like to add fresh ground black pepper to step it up a notch! I love your recommendations for added ingredients! I never thought of most of them. I’ll have to give them a shot :-)

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