Learn how to cook bacon in the oven for perfectly crispy results every single time! This mess-free method is the best way to make bacon for any size crowd. Plus, my not-so-secret trick guarantees the most consistent crispiness.
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Cooking bacon in the oven is a total game-changer. No splattering grease. No standing over a skillet. Just evenly cooked, perfectly crispy bacon—whether you’re making breakfast for one or brunch for a crowd.
After years in test kitchens and countless bacon-filled mornings at home, this is the method I come back to again and again. It’s hands-off, reliable and gives you bacon that’s crisp (but not charred—because no thank you).
Once you start baking bacon in the oven, you may never go back to the stovetop.
Why Cook Bacon in the Oven?
Two words: easy cleanup. But that’s just the beginning. Cooking bacon in the oven is one of the easiest, most reliable ways to get perfectly crispy strips without the stovetop mess.
- Even crispiness: The bacon cooks flat and evenly, edge to edge.
- Less mess: No grease splattering all over your stovetop.
- Perfect for a crowd: One sheet pan fits a full 12-ounce package of bacon.
- Hands-off cooking: Once it’s in the oven, you’re free to prep the rest of breakfast. (Hosting brunch for a crowd? Don’t miss my go-to brunch recipes!)
The Cold Oven Method
Here’s my not-so-secret trick: I don’t preheat the oven.
Bacon is loaded with fat, and when you add it to a fully preheated oven, the meat can cook faster than the fat has time to melt. That’s when you end up with bacon that curls, shrivels or cooks unevenly.
By starting bacon in a cold oven, the fat has time to render slowly and evenly as the temperature rises, which leads to consistent crispiness from end to end. It’s a technique I picked up working in professional kitchens, and one I use at home every time I bake bacon.
Another bonus? Starting cold means far less grease splatter on the inside of your oven.
This method couldn’t be easier, and it works for whatever kind of bacon you love most, from regular-cut to thick-cut bacon.
- Start by lining a large baking sheet with aluminum foil or parchment paper. Foil is my go-to because it makes cleanup nearly effortless, but parchment works just as well if that’s what you have on hand.
- Arrange the bacon in a single layer on the prepared baking sheet. The strips can touch slightly, but try not to overlap them so they cook evenly.
- Place the baking sheet in a cold oven, then set the temperature to 400°F. As the oven heats up, the bacon will slowly render its fat and begin to crisp.
- Bake the bacon for 10 to 20 minutes, depending on the thickness of your bacon and how crispy you like it. I recommend flipping the bacon once halfway through to encourage even browning.
Once the bacon reaches your desired level of crispiness, remove it from the oven and transfer the strips to a paper towel–lined plate. Let it cool briefly before serving.
Kelly’s Note: If you’re cooking more than one package of bacon or if you can’t fit all the bacon on a single pan, use two baking sheets. Just place them on separate oven racks and rotate the pans halfway through cooking for even crisping.
Do You Need a Wire Rack?
A wire rack is optional. Using one allows the fat to drip away from the bacon, giving you slightly drier strips with a snappier crunch. Because the bacon isn’t sitting in a pool of liquid fat, the texture tends to be a bit more brittle and intense crunch. If you love bacon that snaps perfectly when you bite into it, the wire rack is your best friend. Just be sure it’s oven-safe.
That said, I usually bake bacon directly on the lined baking sheet. I flip it halfway through so both sides get nice and crispy, and letting the bacon cook in its own rendered fat adds flavor. And honestly? Skipping the rack means one less dish to scrub. Bottom line: it’s entirely a matter of preference.
Don’t Toss That Bacon Grease!
Just like when cooking bacon on the stovetop, baking bacon in the oven leaves you with a good amount of rendered bacon fat—and it’s absolutely worth saving.
Once slightly cooled, carefully pour the grease into a glass jar (avoid plastic, which can melt) and store it in the fridge for up to 3 months. Bacon grease adds incredible flavor and has a surprisingly high smoke point, making it great for everyday cooking.
Here are a few of my favorite ways to use it:
- Frying eggs, hash browns or even buttermilk pancakes (so good!)
- Adding flavor to savory favorites like bacon cheddar biscuits or sweet corn pancakes
- Making a warm bacon vinaigrette to toss with kale
- Popping popcorn or making homemade caramel corn with bacon
- Brushing it onto pizza crust for the ultimate breakfast pizza
I could go on and on, but you get the idea. Once you start cooking with bacon grease, you’ll want to cook just about everything in it.
Ingredients
- 1 (12-oz.) package bacon
Instructions
- Line a baking sheet with parchment paper or aluminum foil.
- Arrange the bacon in a single layer on the baking sheet.
- Place the baking sheet in the oven then set it to 400°F. Bake the bacon until it reaches your desired level of crispiness, flipping the strips once halfway through, 10 to 20 minutes depending on the thickness of your bacon.
- Remove the bacon from the oven and let it cool before serving. (It will crisp up as it cools.)
Kelly’s Notes
- If you’re cooking more than one package or can’t fit all the bacon on a single pan, use two baking sheets. Place them on separate oven racks and rotate the pans halfway through cooking for even crisping.
- Storage & reheating: Once cooled, store cooked bacon in an airtight container in the fridge for up to 4 days. Reheat in an air fryer, a skillet over medium heat, or in a 350°F oven for a few minutes until warmed through. (The microwave works in a pinch, but the bacon may lose some of its crispness.)
- Save the bacon grease: Let it cool slightly, then transfer to a heatproof glass container and refrigerate for up to 3 months. Use it for frying eggs, breakfast potatoes or even pancakes for extra flavor.
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