The Best Way to Cook Bacon

I used to cook bacon in a frying pan on the stove top, but it always curled up and got too crispy. And even though I love a nice crispy piece of bacon, I don’t like it tasting like charcoal! Plus, I can’t ever figure out how to cook more than 3 pieces at a time without them cooking unevenly or needing to stir them constantly. But I’ve recently started to BAKE my bacon and I have to say, this is the best way to cook bacon ever! Have you done it? Here is how I do it:

1. Preheat oven to 400 degrees. Line a baking sheet with foil.

2. Set a cooling rack on top of the pan.

3. Place your bacon on the rack, then place the sheet of bacon in the oven for 20 minutes. (The time may vary slightly depending on how thick your bacon is and how crispy you like it.)


Pros to baking bacon:

– Set it and forget it! Cook all your bacon at one time while you prep the rest of your meal.

– The pieces lay flat and don’t shrink as much as they do in a hot pan.

– The bacon soaks up less fat since it is elevated by the cooling rack away from the grease


My house doesn’t smell like burnt grease for 4 days when I bake them in the oven! SWEET!!!

So next time you’re planning a nice breakfast with all the fixings, try bakin’ your bacon!


Wife, mom of 5, and creator of Somewhat Simple, Stephanie has a passion to create and inspire. She is an Orange County transplant who is now enjoying life in Phoenix, AZ. She enjoys traveling, shopping, organizing, cooking and creating simple projects for her home and family.
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  1. Ellen says

    I always bake bacon. I purchase it a few pounds at a time and cook it about 3/4’s of the way, except what I am using at the time, and after it’s cool, I roll it in waxed paper and store it in freezer bags in the freezer. Then when I want a quick BLT, all I have to do is microwave it for about a minute right from the freezer and it’s ready. I also line the pans with foil and spray the racks for a quick clean up.

  2. Patti says

    I’ve been baking bacon for years. I raised 8 kids and if we were to have bacon, it had to be cooked quickly and in large quantities! I don’t use a rack, however. I line a 1/2 sheet cake size pan (13″ x 18″) with foil. Preheat oven to 350 degrees. Arrange bacon strips in the pan, barely touching.(Bringing the bacon to room temperature by placing the sealed package of bacon in a sink of warm water for 5 minutes or so, or briefly warming in the microwave before cooking makes the strips much easier to separate.) Check after 15 minutes, turning bacon and moving slices closer together. Drain bacon fat from a corner of the pan into a jar for storing, or another container to cool down and dispose. Place any remaining uncooked bacon on the pan and bake for another 10 minutes, repeating steps and removing any bacon that is cooked to paper towels to drain. This method is great and even if you don’t have a big family, you can cook a bunch up to freeze for unexpected company, or to crumble for a casserole or use for sandwiches. In the summer we “live on” bacon and fresh tomato (from the garden) sandwiches on toast! Yum!!! The frozen bacon can be made “frying pan” fresh by popping into the microwave for 20 – 30 seconds between paper towels.