Sheet pan bacon is an easy, mostly hands-off way to cook several strips at once, with less splatter than stovetop frying. The bacon cooks evenly on a rimmed baking sheet, and you can adjust the timing to get it chewy or crisp without flipping every piece.
Ingredients
- 1 pound (about 12 to 16 slices) regular-cut bacon
- Optional: 1 teaspoon freshly ground black pepper, or 1 tablespoon pure maple syrup for a sweet finish
Instructions
- Heat the oven. Set a rack in the center of the oven and preheat to 400°F (205°C). For easier cleanup, line a rimmed sheet pan with heavy-duty foil or parchment. Use a rimmed pan so the rendered fat stays contained; do not use a flat cookie sheet.
- Arrange the bacon. Lay the slices in a single layer on the pan, leaving a little space between them. The strips can touch slightly, but avoid overlapping, since covered areas will cook less evenly. If using black pepper, sprinkle it over the bacon now.
- Bake until done. Put the pan in the oven and bake regular-cut bacon for about 15 to 20 minutes. Start checking at 12 minutes, since slice thickness, the pan, and your oven affect the timing. There is no need to turn the strips. For very crisp bacon, continue baking in short increments, checking every 1 to 2 minutes near the end.
- Transfer and drain. When the bacon is browned and cooked to your preferred texture, lift it with tongs onto a plate lined with paper towels. It will firm up a little as it cools. Do not pour hot bacon grease down the sink; let it cool until safe to handle, then discard it in the trash or save it in a heat-safe container for cooking.
- Serve safely. Serve while warm, or let the bacon cool promptly if you are storing it. Keep raw bacon and its juices separate from ready-to-eat foods, and wash hands and utensils that touched raw pork.
Tips
- Choose the right pan: A rimmed baking sheet catches grease and helps prevent spills. If your pan is small, cook in batches rather than crowding the bacon.
- Adjust for thickness: Thin slices may finish in about 12 to 16 minutes; thick-cut strips can take 20 to 25 minutes or longer. These are estimates, so watch the bacon closely rather than relying only on the clock.
- Use a wire rack if you prefer: Set an oven-safe rack inside the lined sheet pan and arrange the bacon on top. Air circulates around the strips, but the rack can be harder to clean and the bacon may cook a little faster. Check early.
- Skip the extra oil: Bacon releases plenty of fat as it cooks. Adding oil is unnecessary and can increase splattering.
Serving Suggestions
Serve oven-cooked bacon with eggs, pancakes, waffles, or toast for breakfast. For lunch or dinner, crumble it over a salad, baked potato, soup, or roasted vegetables, or tuck whole strips into a sandwich. It also works well as a topping for burgers and breakfast tacos. If serving a group, bake batches as needed and keep finished bacon warm briefly on a clean platter in a low oven, around 200°F (95°C). Do not leave cooked bacon at room temperature for more than 2 hours, or 1 hour if the room is hotter than 90°F (32°C).
Variations
Maple bacon: Brush the slices lightly with maple syrup during the final 5 to 7 minutes of baking. Keep a close eye on them because syrup can darken and burn quickly. Black pepper bacon: Add freshly cracked pepper before baking for a savory, peppery edge. Brown sugar bacon: Sprinkle a small pinch of brown sugar over each slice before baking for a sweet-salty finish; expect more sticky residue on the pan and watch closely near the end. Thick-cut bacon: Use the same method, but allow extra time and judge doneness by appearance and texture. Cooking times vary, and bacon can be eaten crisp or less crisp according to preference.
Storage and Reheating
Refrigerate cooked bacon in a shallow airtight container within 2 hours of cooking. It keeps for 3 to 4 days in a refrigerator at 40°F (4°C) or colder. To freeze it, place cooled strips between layers of parchment in a freezer-safe container or bag; use within about 1 month for best quality. Thaw overnight in the refrigerator or reheat from frozen.
For reheating, place the strips on a microwave-safe plate lined with a paper towel and microwave in short 10- to 15-second bursts until hot. For a larger batch, warm them on a sheet pan in a 350°F (175°C) oven for about 5 to 10 minutes, checking often. Reheat only the amount you plan to eat, and do not leave leftovers out while serving.
Frequently Asked Questions
Should I start bacon in a cold oven?
Starting in a preheated oven at 400°F (205°C) gives a straightforward, repeatable method. Some cooks prefer a cold oven, which can render fat gradually, but the total time changes with the oven and is less predictable. Whichever method you use, check the bacon early and rely on its appearance rather than a fixed time.
Do I need to flip the bacon?
No. In a hot oven, strips generally brown without flipping. If your oven heats unevenly or your pan is crowded, rotate the pan once during cooking, taking care to keep it level so hot grease does not spill.
How do I know when the bacon is done?
Look for browned edges and a texture that matches your preference. The strips become firmer as they cool, so take them out just before they seem as crisp as you want. Timing varies by thickness and oven. If you are cooking bacon as part of a dish that requires a specific food-safety temperature, follow that dish’s instructions; bacon itself is not usually checked with a thermometer.
Can I cook bacon on parchment paper?
Yes, parchment can make cleanup easier when used on a rimmed pan and according to the package’s oven-temperature limit. Foil also works. Never line the oven floor with either material, and do not let paper extend beyond the pan where it could contact an oven element.
Can I cook turkey bacon this way?
Yes. Arrange it in a single layer and use the package directions as a guide, since turkey bacon’s fat content and thickness differ from pork bacon. Begin checking early; it can dry out or become tough if baked too long.
Is the leftover bacon grease reusable?
It can be saved for cooking if it is clean and free of burnt bits. Strain cooled but still pourable grease into a clean, heat-safe container, refrigerate it, and use it within a few weeks. Discard it if it smells off, looks moldy, or has been contaminated with food or water.