I was introduced to a new way, for me, to cook bacon this past January. Game changer. Up until then, if I had the time, I cooked bacon on a griddle, or pan, on the stove. It was greasy, messy, and the splatter went everywhere. If I was in a hurry, or didn’t feel like cleaning up the grease splatter, I’d just throw it in the microwave. I’m not a huge microwave fan at all and typically only use it for: melting butter, heating up left overs, making bacon or micro-wave popcorn. What’s this new way you ask? The oven! The bacon turns out sooo much better than stop-top, and millions times better than microwaved.

  • bacon
  • Preheat oven to 400
  • Line a baking tray with parchment paper (makes cleaning up easier)
  • Line up your bacon on the tray, keeping the slices from touching
  • Every oven is different, but for mine I cook
    • thick-cut bacon for 6 minutes, then turn the tray around since the back of my oven is hotter than the front, and cook for another 6+ minutes
    • center-cut bacon for 5 minutes, then turn the tray around and cook for another 5+ minutes
  • Once done, move bacon to a serving platter with paper towel(s) underneath to absorb any grease
  • The bacon fat is crisp with flavor, not dry like it is when microwaved
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