Bakedbaconovenfriedbacon Recipes

OVEN-BAKED BACON

Oven-Baked Bacon image

I always bake bacon in the oven! You just need to plan a bit ahead as the bacon takes longer. With baking, the bacon grease stays nice and clean and you can reuse it to saute vegetables or eggs for extra flavor.

Provided by barbara

Categories Side Dish

Time 35m

Yield 6

Number Of Ingredients 1

Ingredients

1 (16 ounce) package bacon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Place bacon slices one next to the other on the prepared baking sheet.
Bake in the preheated oven for 15 to 20 minutes. Remove from oven. Flip bacon slices with kitchen tongs and return to oven. Bake until crispy, 15 to 20 minutes more. Thinner slices will need less time, about 20 minutes total. Drain on a plate lined with paper towels.

Nutrition Facts : Calories 134.3 calories, Carbohydrate 0.4 g, Cholesterol 27.3 mg, Fat 10.4 g, Protein 9.2 g, SaturatedFat 3.4 g, Sodium 573.7 mg

OVEN FRIED BACON - NO MESS, NO CLEANUP!

Oven Fried Bacon - No Mess, No Cleanup! image

This is my favorite way of making bacon, no mess, no cleanup! Comes out just like fried bacon crispy, fries in the oven in it's own bacon grease. The pepper is optional.

Provided by DoryJean54

Categories Breakfast

Time 20m

Yield 8 pieces, 2 serving(s)

Number Of Ingredients 2

Ingredients

8 slices bacon
1/2 tablespoon pepper

Steps:

Use a 4 sided pan like a jelly roll pan.
Line pan with tinfoil.
Fold parchment paper to fit over tinfoil in pan. Must use parchment paper & line the pan for easy cleanup, important step!
Set oven to 400*.
After lining pan lay strips of bacon on parchment paper.
Put in preheated 400* for 15 minutes, I turn bacon over after 10 minutes.
Take out when crispy & lay on paper towels.
When pan cools roll up tinfoil & parchment paper & throw away, no pan to wash!

BAKED BACON (OVEN FRIED BACON)

Baked Bacon (Oven Fried Bacon) image

Serves 100; allow 3 slices per serving. Reduce bacon by 6 lbs. for 2 slices per person. I used bacon I got over the meat counter in the store, so it was thicker. There were 12 slices per pound, so ask your butcher to weigh a pound and then count the slices. That way you'll have the correct amount. The bread is only here because I need more then one ingredient to post this. I like to fix ours this way when we have BLT's. Then all the bacon is still warm when we sit down to eat.

Provided by Charlotte J

Categories Pork

Time 30m

Yield 100 serving(s)

Number Of Ingredients 2

Ingredients

18 lbs thick sliced bacon
1 teaspoon oil (optional)

Steps:

Oil not needed, only for a second ingredient so it would post.
Arrange slices in rows, across pans with fat edges slightly overlapping lean edges.
Bake 375 degrees without turning 20-25 minutes (depending on thickness) until bacon is slightly crisp.
I have been draining the grease and flipping the bacon, then back in the oven for 5 minutes or so.
Watch closely.
DO NOT OVERCOOK.
Drain or skim off excess fat at needed.
Drain thoroughly on paper towels.
For those with a convection oven use 325 degrees 20-25 minutes.
The longer you bake after 20 minutes the greater the risk of producing a dry, burnt piece of bacon.

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If making an amount of bacon that will fit on a single baking sheet without overlapping (about 6 to 8 slices, depending upon the bacon and sheet), place a rack in the center of your oven. If making a larger amount, place the racks in the upper and lower thirds. Preheat your oven to 400 degrees F.
Line a large, rimmed baking sheet with foil for easy clean up (if you prefer to bake the bacon without foil, leave the foil off), then place an ovenproof baking rack on top. Spritz the baking rack lightly with nonstick spray. Arrange the bacon in a single layer on the baking rack.
Bake until you reach your desired level of crispness. This could be as early as 12 minutes if you are using thinner bacon and like it less crisp or 20 minutes or more if you using a thicker cut and like your bacon really crispy. If baking two racks at once, rotate their positions halfway through.
Once cooked, immediately transfer the bacon to a paper-towel-lined plate and lightly pat dry (this keeps it from getting soggy). Let cool just enough so that you don't (completely) burn your tongue. Devour immediately or use to top salads, pastas, and sandwiches, or in any of these recipes.

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