45 Reviews of Baked Bacon (Oven Fried Bacon)

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.

From: Recipe Reader

On Jan 16, 2007

I love this method of cooking bacon! One pound of thick sliced bacon will fit on one large cookie sheet. I followed another reviewer and baked at 350 for 25-30 minutes; however, I pulled it out at about 20 minutes, drained off the fat, rearranged the slices as necessary, then put it back in for the remaining time.

From: jellyko

On Aug 21, 2007

Did 8 oz. of bacon on aluminum foil line cookie sheet and was perfect in 20 minutes at 375 degrees. Great mess free way to do bacon!

From: Toadi

On Jan 26, 2008

Loved the fact the stovetop was clear to make other things. This worked well for me. I baked one pound of bacon at 325 for 20 minutes, perfect! Thanks Charlotte J!

From: Coleroo

On Jan 17, 2008

Im a "beginning cook" (never cooked anything before i married in june '06). I avoid cooking bacon because i can never get it right, its all soggy and floppy, the grease splatters me and HURTS..etc etc.. its kinda hit or miss. I decided to try this with some leftover frozen bacon. I de-thawed the bacon, then just layered it on my cookie pan (didn't overlap or anything, no extra oil). I dont (yet!) know what "convection" oven means - i just have a new flat-top electric stove. I preheated to 375F, popped in the bacon for 20 mins, drained at 20, flipped, and cooked for 7 more minutes. Then i took them out and layed them out on a napkin covered plate to drain. I must say this is PERFECT!! Im so excited...even had to call my mom about it (haha). I will ALWAYS cook my bacon like this now - its so easy and tastes great! Good, bacon'y and crispy..just like it should be! THANKS!!

From: Chef #267323

On Oct 12, 2007

I’ve been cooking bacon this way for years and really like the fact that it is “no-fuss”. The only thing I do differently is to put cooling racks on the jellyroll pan then lay the bacon on top of that. This keeps the bacon above the fat while it’s cooking.

From: Blue Plate Special

On Nov 14, 2008

I too have discovered baking bacon, and now won't consider making it any other way. But I'll add one little tip to this method- try placing a cookie cooling rack on the top of a cookie sheet lined with aluminum foil. The fat drips away and the clean up couldn't be easier. Finally, I like to add fresh ground black pepper before it goes into the oven, and always get uncured or applewood smoked bacon (TJ's is a great source). I can get a dozen slices done on the first pass, and then while the oven is hot will throw in a second batch- otherwise there would never be leftovers! BLTs are a snap!!

From: Elly in Canada

On Apr 3, 2008

A super easy way to prepare bacon whether it is for 100 or 2 people!! I made some this morning and it was done in no time and no messy cleanup!! I put my bacon on a baking sheet lined with parchment paper, did not drain it, but did turn it over. Thanks for posting this Charlotte!

From: Cilantro in Canada

On Oct 5, 2009

I lined my pan with foil so cleanup was easy. The timing on this recipe was almost perfect. It was easy with no fuss. Thanks for the recipe.