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Why You’ll Love This Recipe
There was a time when I avoided cooking bacon altogether. I love it—who doesn’t? But between the greasy splatter, burnt fingers, and the lingering smell in the kitchen, I didn’t think it was worth the hassle. That changed the day I baked bacon in the oven. It came out perfect—crispy, golden, and every strip cooked evenly without a single flip or mess.
This method saves time, cleans up easier, and honestly, makes breakfast feel a little more luxurious. I use this approach every week whether I’m prepping a big brunch or just stashing crispy strips in the fridge for future meals. And yes, I absolutely use this bacon in recipes like Potato Salad and even chopped into Egg Muffin Cups.
When I’m prepping my holiday brunch spread—which usually includes my Red Velvet Bundt Cake, some Gingerbread Pancakes, and a tray of Mini Quiches—oven-baked bacon is the one thing I always make ahead. It lets me focus on decorating or setting the table while the bacon gets beautifully crispy on its own.
Watch how I make this recipe
Tools That Make It Easier
Tip: Parchment works way better than silicone mats for bacon. The paper soaks up grease while the silicone just lets it pool. I explain the pros and cons of both in my Parchment Paper vs Silicone Mat guide.
What You’ll Need From Your Pantry
- 1 package of bacon (or 15 strips)
- Parchment paper sheets – I prefer and recommend using pre-cut parchment sheets because they are cut to fit baking sheets.
- 2 baking sheets
Before You Start: My Quick Tip
- Always line with parchment paper. The cleanup is so easy, and you don’t waste time scrubbing pans.
- Don’t crowd the strips—space is key.
- For super crispy bacon, go the full 20 minutes.
- Drain on paper towels to keep that crisp.
- Store extras and crumble them into everything from Soup to Homemade Ramen.
I even prep it ahead when making Brunch Grazing Boards—it adds that irresistible crunch.
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Let’s Make It Together
- Heat oven to 400°F.
- Line two baking sheets with parchment paper.
- Lay the bacon strips flat, no overlapping.
- Bake for 15–20 minutes (shorter for thin bacon, longer for thick-cut).
- Remove from oven.
- Use tongs to transfer bacon to a paper towel-lined plate to drain.
I always use this method when I’m batch-cooking or making multiple trays of bacon for holidays. It also pairs perfectly with Gingerbread Pancakes.
Want more brunch ideas? Check out my Christmas Breakfast Casseroles and Pancake Stack Toppings for fun twists.
Recipe variations
Want to switch things up? Try these easy bacon twists:
- Candied Bacon – Brush with brown sugar and a pinch of cayenne before baking.
- Pepper Bacon – Add freshly cracked black pepper for a bold finish.
- Maple Bacon – Drizzle with pure maple syrup halfway through baking.
- Thick-Cut Bacon – Use slab bacon for a meatier bite (just bake a few minutes longer).
- Turkey Bacon – Works with this method too—just adjust cooking time.
I’ve also experimented with dipping the ends of candied bacon into melted chocolate for brunch parties. Try it sometime—total showstopper!
Cut, Serve, and Store It Like a Pro
How to Store Leftover Bacon
Make extra bacon—trust me. Here’s how I store it:
- Cool completely, then place in a Ziploc bag and refrigerate for up to 5 days.
- For longer storage, freeze for up to a month.
- To reheat, bake for a few minutes in the oven or microwave wrapped in a paper towel for 30–60 seconds.
This makes it easy to crumble bacon over Macaroni and Cheese, add to Stuffed Baked Potatoes, or toss into an Heirloom Tomato Salad.
How I Use Oven-Baked Bacon
Bacon is the Swiss Army knife of ingredients. Here are some of my favorite ways to use it:
- With eggs and Pancake Stacks for a classic breakfast
- Inside breakfast sandwiches or Mini Quiches
- Chopped into Pasta Salads
- On top of Baked Mac and Cheese
- As bacon bits on Caesar Salad or Sweet Corn Soup
- Sprinkled into Deviled Eggs or on Avocado Toast
- Mixed into Potato Soup or Homemade Ramen
It’s also great in Christmas Morning Muffins, layered into Breakfast Charcuterie Boards, or as a salty-sweet bite in Chocolate Chip Cookies.
Final Thoughts
Oven-baked bacon changed the game for me. I use it weekly—sometimes daily during the holidays—and it always comes out just how I want it. Crispy, flavorful, and so easy to make. Whether I’m building a brunch board, topping a savory muffin, or prepping quick lunches for the week, this method delivers.
Oven baked bacon
Equipment
Ingredients
- 15 strips Bacon 1 package
Instructions
- Preheat your oven to 400°F (200°C) and let it fully heat up.
- Grab two baking sheets and line them with parchment paper—this makes cleanup way easier.
- Arrange the bacon strips flat on the parchment paper without overlapping.
- Bake for 15 to 20 minutes, adjusting the time based on thickness and your preferred crispiness.
- Carefully remove the baking sheets from the oven once the bacon is done. Use tongs to transfer the bacon to a plate lined with paper towels to drain and crisp up.
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Notes
- I like to use precut parchment paper sheets. They are precut for the baking sheet size.
From My Kitchen to Yours
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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