Am I the last to know?

oven bacon

My life just got simpler.

Why didn’t anyone ever tell me that you can “fry” bacon in the oven in minutes and it would turn out flat and crispy with no popping grease to stain my walls, no icky pan to clean up.  No standing over a hot stove, turning and trying to get cooked evenly.


I love bacon and cook it each morning in defiance to the Gurus of diet land.  I found a brand at Kroger that has only 60 calories and 4.5 grams of fat per two slices.  Sometimes I eat three slices, so there Jillian, come beat me up!! I’ll eat four if I have a mind to.

The old way

old way For many years I’ve been cooking my bacon in the microwave and never know what to do with greasy bacon cooker which becomes caked with bacon droppings.  I usually just throw it away every two months or so and get another.

Before that I cooked it in a skillet – one end would get burned and the other end would still be raw.

No longer.  Now, I wrap a cookie sheet in foil and place the bacon in a row – sometimes I do a whole package at once and store them in the freezer – especially this time of the year when a tomato, some white bread and two strips of bacon make a complete meal.  I realize you can buy it in the store pre-cooked but you will pay twice what the same  amount costs uncooked.  Take your choice.

For extra special people, you might want to sprinkle the bacon before cooking with brown sugar or cracked black pepper.


  • 1 package thick sliced smoked baconCover a cookie sheet with heavy duty foil and lay down bacon slices on ungreased foil. Slide cookie sheet on center rack in cold oven, set temperature to 400oF and bake for 17-20 minutes. There’s no flipping. Only rotate the sheet if your oven cooks unevenly. Watch bacon carefully in those last few minutes of baking, it can overcook within one minute.

    GOOD TO KNOW: Bacon will appear lighter, but assuredly it will crisp up after it cools.

    Drain the bacon on paper towels for a few minutes to absorb excess fat. Pour the bacon drippings into a clean heat resistant jar or container that can take the hot drippings and save for seasoning your black-eyed peas or turnip greens.  I usually just throw it away when the container is full.

  • Reload the cookie sheet with the remaining uncooked bacon. The second batch of bacon will cook faster, so again, watch the bacon in those last few minutes.  Cook it on the soft side of being fully cooked if you want to freeze for later use.  That way, you can pop it in the microwave for 30 seconds at medium high and it’s good to go.
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