Bacon In The Oven Recipe

Ingredients

• 8 slicesbacon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Line a large baking sheet with baking parchment for easier cleaning.

2. 2

   Arrange the bacon

   Lay the bacon slices flat on the baking sheet, leaving space so they do not overlap.

3. 3

   Bake until crisp

   Bake for 15–20 minutes, checking at the 15-minute mark and continuing until the bacon reaches your preferred crispness.

4. 4

   Drain the bacon

   Carefully take the baking sheet out of the oven. Use tongs to move the bacon to a plate lined with kitchen paper to drain the excess fat.

What is oven-baked bacon?

Bacon is a familiar part of American breakfasts, and oven cooking is a straightforward way to prepare several slices at once. The strips cook on a flat tray rather than in a frying pan.

This version keeps the method simple: arrange the slices in a single layer, bake, then drain. Leaving space between them helps them cook more evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 367 calories, 11g protein, 1g carbs, 35g fat.

Most of the energy and fat in this serving come from the bacon, which also provides the protein; the carbohydrate contribution is very small. Pair it with fruit or vegetables and a source of fibre, such as wholemeal toast, to make a more balanced plate.

Choose and arrange the bacon

Bacon slices: The thickness and starting temperature of the bacon can affect how quickly it cooks, so use the time as a guide and check the strips as they bake.

Single layer: Keep each slice flat and separate. If the slices overlap, the covered areas may cook less evenly.

Use the 15-minute check

Oven temperature: Bake at 200°C (400°F), then check the bacon after 15 minutes. Thin slices may be ready sooner than thicker ones.

Doneness: Look for the degree of browning and crispness you prefer, and leave the tray in for up to 20 minutes if needed.

Drain while hot

Transfer: Use tongs to move the cooked strips from the baking sheet to kitchen paper. Handle the tray carefully, as hot fat collects on it.

Texture: The bacon will continue to firm slightly as it drains. For the best texture, serve it soon after cooking.

Plan the timing

Preparation: Line the baking sheet and arrange the bacon before the oven is fully heated. This keeps the hands-on work brief.

Baking: The recipe takes 15–20 minutes in the oven, with a check at 15 minutes. Allow a little time afterwards to transfer and drain the slices.

What to serve with bacon

Breakfast: Serve the bacon with eggs and toast, or alongside potatoes for a more substantial plate.

Other meals: Crumble or chop cooked bacon over salads, sandwiches or baked potatoes for a savoury addition.

Recipe notes & tips

• Use a baking sheet large enough to hold all the slices without overlap.
• Check the bacon at 15 minutes because slice thickness affects cooking time.
• Use tongs to transfer the hot strips safely.
• Drain the bacon on kitchen paper before serving.
• Keep an eye on the bacon towards the end of cooking so it does not become darker than you like.

Variations

• Peppery bacon: Add a light dusting of black pepper before baking.
• Maple finish: Brush the bacon with a little maple syrup near the end of cooking and watch closely as it can brown quickly.
• Herb accent: Sprinkle chopped fresh herbs over the cooked bacon just before serving.
• Breakfast plate: Serve with eggs and toast for a simple cooked breakfast.
• Salad topping: Let the strips drain, then crumble them over a salad.

Common mistakes to avoid

• Overlapping slices: The covered parts cook unevenly; arrange the bacon in a single layer.
• Skipping the check: Bacon thickness varies; check at 15 minutes and judge the finish from there.
• Leaving it too long: The strips can become overly crisp; remove them once they reach your preferred texture.
• Handling the tray carelessly: Hot fat can spill; keep the tray level when taking it from the oven.
• Skipping the drain: Excess fat remains on the strips; transfer them to kitchen paper before serving.

How to store

Refrigerate cooked bacon in a covered container within two hours and use within 4 days. Reheat briefly in a frying pan or microwave until hot, taking care not to overcook it.

Frequently asked questions