Baked Bacon

My favorite tip is to bake bacon. Who has time to stand over a stove as bacon crisps up while there are so many other things going on? Also, it turns out crispier, flatter, less greasy, and more evenly cooked.


All that you need is a large cookie sheet, aluminum foil, tongs or a fork for turning the bacon once while baking, a thawed package (I think this usually comes in a pound) of bacon, maple syrup or brown sugar (*optional), and paper towels for cooling.

Preheat your oven to 400°. Cover baking sheet with aluminum foil. Place each strip of bacon, one by one, slightly overlapping each other on the foil-covered baking sheet. If using the maple syrup or brown sugar, drizzle or crumble about 1 T. over the entire sheet of bacon. Bake for 12 minutes or so when the bacon is beginning to brown around the edges, then flip the bacon and continue cooking until deep brown and crispy for another 5-10 minutes.

Once bacon is cooked to your liking, remove from oven and use the tongs to transfer the bacon to a double layer of paper towels lining a sheet of aluminum foil. Put another layer of paper towels over the layer of bacon, and then you can roll the whole thing up. This will allow the paper towels to absorb some of the bacon grease, the bacon to stay warm, and it will conserve space for storing the bacon for refrigeration. At this point, after the baking sheet cools and the leftover fat begins to solidify, all you have to do is toss away the greasy aluminum foil for easy clean up.

Recipe: Baked Maple Bacon Blueberry Corn Muffins