Today’s HOW TO post is going to make breakfast a lot easier & cleaner! Did you know that making bacon doesn’t have to be messy, time consuming, or complicated?
I have fond memories of my dad standing over the stove sizzling bacon every Sunday, because Sunday morning in the Davis house meant homemade Belgium Waffles & delicious crispy Bacon! My dad’s bacon was always the perfect amount of crispy and was always served alongside our Sunday morning homemade waffles.
Unfortunately, the few times I’ve tried frying bacon it’s turned into charcoal or wasn’t ready until all the other breakfast items were already consumed and partially digested. Luckily, the last time we visited my Mom & Dad, my mom introduced me to baking bacon in the oven . . . mind …. blown.
Could this be real? Could I really start making bacon without the splattering grease and constant flipping? Yes, yes I could!
1 Pound Thick-Cut Bacon
- Rimmed Baking Sheet (we love ours from William Sonoma)
- Aluminum Foil
- Baking Rack. (Baking the bacon on aÂ rack makes the bacon crisper and allows the bacon grease to drip off)
- Plate lined with paper towel
- Preheat your oven to 400Â° F.
- Line a large baking sheet with aluminum foil.
- Arrange bacon strips on the foil or baking rack. It is not problem if the strips overlap each other because they will shrink drastically as they bake. Place the baking pan/rack in the oven.
- Bake bacon for 15 to 20 minutes. The timingÂ depends on how soft or crispy you like your bacon and your oven. **Tip** You can put your tray of bacon in the oven while your oven is still warming up.
- Remove from oven and transfer cooked bacon to the paper towel-lined plat to absorb the excess grease.
- Let baking pan cool and throw out aluminum foil for quick clean-up!