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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (81g) Recipe makes 100 servings |
||
| Calories 374 | ||
| Calories from Fat 331 | (88%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.8g | 56% | |
| Saturated Fat 12.3g | 61% | |
| Monounsaturated Fat 16.4g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 680mg | 28% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 9.5g | 18% | |
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Serves 100; allow 3 slices per serving. Reduce bacon by 6 lbs. for 2 slices per person. I used bacon I got over the meat counter in the store, so it was thicker. There were 12 slices per pound, so ask your butcher to weigh a pound and then count the slices. That way you'll have the correct amount. The bread is only here because I need more then one ingredient to post this. I like to fix ours this way when we have BLT's. Then all the bacon is still warm when we sit down to eat.
SERVES 100
Ingredients
Directions
1
Oil not needed, only for a second ingredient so it would post.2
Arrange slices in rows, across pans with fat edges slightly overlapping lean edges.3
Bake 375 degrees without turning 20-25 minutes until bacon is slightly crisp.4
I have been draining the grease and flipping the bacon, then back in the oven for 5 minutes or so.5
Watch closely.6
DO NOT OVERCOOK.7
Drain or skim off excess fat at needed.8
Drain thoroughly on paper towels.9
For those with a convection oven use 325 degrees 20-25 minutes.10
The longer you bake after 20 minutes the greater the risk of producing a dry, burnt piece of bacon.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork > Bacon
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Brunch
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: kel-Cie T
On May 18, 2009
We loved cooking bacon this way, it turned out fabulous, I cooked it at 400 for 15 minutes, drained, and cooked 15 minutes longer, it turned out nice and crispy, just how we like it, and there was no splatter mess to clean up either. I think we'll always cook bacon this way. Thanks so much!
From: Hope Evarts
On Apr 25, 2009
I just couldn't get my bacon to cook right. Maybe it was me — maybe it was the bacon. My hysband got REALLY thick stuff. It took FOREVER to cook. And, ultimately, would have been faster to fry on a griddle. Of course, (eventually... after almost an hour) it IS bacon — so I can't give too low of a rating! 
I will try again some other time ... when I have more time.
From: Gail11
On Sep 2, 2008
I started preparing my bacon this way when my daughters were in school. I cook it until it is almost done and then drain it on paper towels. I then place it in a container with waxed paper in between the slices and place it in the freezer. I take out however many slices I need and place them in the microwave for about 1 minute. Bacon for breakfast even on school days!
From: ms_bold
On Sep 27, 2006
I have been baking my bacon for some time. The proper time for my oven is about 15 minutes at 325. If I use 350 or higher, the bacon begins to burn. This is great for busy mornings, as it allows your attention to go to the rest of breakfast prep, or even a quick shower while the bacon cooks.
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