Baked Bacon Oven Fried Bacon Recipes

Steps:

• 1. Lay bacon flat on a foil lined baking sheet. Make sure to use a baking sheet with sides so you don't drip bacon fat all over your oven! Place bacon into a cold oven and set to 375 degrees. Bake for about 20 to 30 minutes, checking periodically in the last 10 minutes. (I take mine out when the edges start to char a bit because I like super crispy bacon!) Remove bacon from oven and place on paper towels. Enjoy

Steps:

• Oil not needed, only for a second ingredient so it would post.
• Arrange slices in rows, across pans with fat edges slightly overlapping lean edges.
• Bake 375 degrees without turning 20-25 minutes (depending on thickness) until bacon is slightly crisp.
• I have been draining the grease and flipping the bacon, then back in the oven for 5 minutes or so.
• Watch closely.
• DO NOT OVERCOOK.
• Drain or skim off excess fat at needed.
• Drain thoroughly on paper towels.
• For those with a convection oven use 325 degrees 20-25 minutes.
• The longer you bake after 20 minutes the greater the risk of producing a dry, burnt piece of bacon.

Steps:

• Heat the oven to 450 degrees. Arrange the bacon in a single layer on 2 aluminum foil-lined rimmed baking sheets, or, for extracrispy bacon, arrange on 2 wire racks set over 2 foil-lined rimmed baking sheets.
• Bake until the bacon is browned and starts to ripple, or to desired doneness, 10 to 20 minutes. (Because the cook time depends on the thickness of the bacon and how you like it cooked, start checking doneness at the 10-minute mark.)
• Transfer the bacon to a paper towel-lined plate to drain.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place bacon slices one next to the other on the prepared baking sheet.
• Bake in the preheated oven for 15 to 20 minutes. Remove from oven. Flip bacon slices with kitchen tongs and return to oven. Bake until crispy, 15 to 20 minutes more. Thinner slices will need less time, about 20 minutes total. Drain on a plate lined with paper towels.

Steps:

• Use a 4 sided pan like a jelly roll pan.
• Line pan with tinfoil.
• Fold parchment paper to fit over tinfoil in pan. Must use parchment paper & line the pan for easy cleanup, important step!
• Set oven to 400*.
• After lining pan lay strips of bacon on parchment paper.
• Put in preheated 400* for 15 minutes, I turn bacon over after 10 minutes.
• Take out when crispy & lay on paper towels.
• When pan cools roll up tinfoil & parchment paper & throw away, no pan to wash!

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.