Once you cook start cooking bacon in the oven, it’s hard to go back to pan-frying and all the mess that goes along with it. There’s nothing to this recipe: 1. Lay bacon on a sheet pan — it’s OK to crowd the pan because the bacon shrinks, but try not to overlap the pieces or they won’t cook properly. 2. Transfer to 425ºF oven. 3. Cook until bacon looks evenly crisped to your liking, about 15 to 20 minutes.
**This is not a sponsored post, but I really like the Applegate Uncured Sunday Bacon.**
I really like the Applegate Uncured Sunday Bacon. **Not sponsored, just a fan.**
Scale recipe as needed.
1 lb. bacon
- Heat oven to 425ºF. Lay bacon in a single layer on a rimmed sheet pan. Transfer pan to oven and cook for 15 minutes. Take a peek. Cook for another 5 minutes or more, checking every 2 minutes. 19 minutes is the sweet spot for me and my oven, but every oven is different, so rely more on visual cues than timing here: when the bacon looks crispy enough to your liking liking, remove pan from the oven.
- Transfer bacon to a paper-towel lined plate. Use as you wish.