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This oven baked bacon delivers evenly crisp slices with minimal mess and no stovetop splatter. Thick-cut bacon cooks on a wire rack, allowing hot air to circulate while excess fat drips away for perfectly browned results.
Starting in a cold oven helps keep the slices straight, and the whole batch is ready in under 20 minutes. Ideal for breakfast or brunch prep.
While the bacon bakes, make a batch of steam fried eggs and pan fried potatoes for an easy breakfast that comes together fast.
Here’s Why You Should Cook Bacon in the Oven
Cold oven start = straighter bacon: Eases the heat in gradually, so the fat renders before the meat seizes up.
Wire rack setup: Elevates the bacon so air circulates underneath, crisping both sides evenly. A wire rack gives the crispiest bacon because the grease drips away, but you can absolutely do this without one.
No flipping required: The oven does all the work. No greasy spatula, no second pan.
Hands-free cooking: Once it’s in the oven, you’re free to prep eggs, toast, or just sip coffee. No hovering required.
If you want to turn this into a full-on breakfast, use the bacon in my breakfast enchiladas for a make-ahead brunch that actually fills people up.
And if you’re cooking extra (highly recommended), it’s perfect for my chicken bacon ranch sandwich later.
Recipe Tips
Line your sheet pan with foil: Bacon renders a lot of fat, and without foil, that grease bakes onto the pan and becomes a scrubbing nightmare. Just lift and toss when you’re done, and your sheet pan stays clean.
Use a wire rack: This is optional, but it keeps the bacon out of its own grease and crisps both sides better.
Spray the rack lightly: Bacon sticks to dry metal, even with all that fat. A light spray makes clean up easier.
Rotate the pan halfway through: Most ovens have hot spots, especially near the back. Rotating the sheet pan helps the bacon brown evenly.
Watch your timing: Thicker bacon may need a minute or two more. Keep an eye on it after 16 minutes.
Use thick-cut bacon: It cooks more evenly and gives you that satisfying crisp-chewy texture.
Don’t overcrowd the rack: Leave a little space between slices so air can circulate and edges crisp properly.
Let it rest on paper towels: A quick drain after baking keeps it from getting greasy as it cools.
Save that bacon fat: Pour it into a jar once cooled, it’s liquid gold for frying eggs or roasting vegetables.
Serve it with sourdough pancakes when you want something warm and filling alongside the bacon.
How to Cook Bacon in the Oven
Oven-baked bacon gives you crisp, evenly browned slices without babysitting a splattering skillet.
This is the easiest way to cook a full package of bacon at once and no flipping required if you’re using a rack. Pull it when the bacon looks just a touch darker than you want; it crisps up even more as it cools.
For a classic breakfast spread, add this bacon to biscuits and gravy.
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Crispy Oven Bacon
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Ingredients
- 1 pound thick-cut bacon
Instructions
- Adjust the oven rack to the middle position. Line a rimmed half sheet pan with foil. If you have a wire rack, set it on the pan and lightly coat it with nonstick spray; if not, lay the bacon directly on the foil.
- Lay the bacon strips in a single layer on the rack or directly on the foil. Place the pan in a cold oven, then set the temperature to 425°F.
- Bake for 8 minutes, then rotate the pan and continue baking until the bacon is browned and crisp, about 8 more minutes, depending on thickness.It’s done when the fat looks deep golden and the bacon looks a shade darker than you want, it crisps as it cools.
- Use tongs to transfer the bacon to a paper towel–lined plate to drain.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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