Bacon for the Family or a Crowd Recipe

I will not use a frying pan ever again after using this method! I always place my cooling rack over my sheet pan and place the bacon on top. That way the grease drips through the rack and my bacon comes out crispy every time.

This method of cooking bacon when you're either cooking a big breakfast or when you're making a lot of bacon is like having a kitchen assistant! More important, it turns out beautifully. However, I always use an oven temperature of 400 degrees, and find it takes 15-20 minutes. I've heard of brushing the bacon with maple syrup or sprinkling on brown sugar during the last few minutes of baking, but I've never tried that. Thanks for passing this easy cooking method along to others.

I have made baked bacon for years. It is the only way to make bacon. I use a rimmed 1/4 cookie sheet lined with parchment paper. I make an "A" frame of two wire racks tied together using wire ties. Drape the bacon over the rack. I use thick bacon. Set oven to 375° for 23-25 min. First time out keep an eye on doneness to get your preferred crisp. My preference is apple smoked.

I have made lots and lots of oven bacon in my time. I use a quarter sheet pan and a wire rack. Raise the temp to 375 degrees . Bake 15 to 20 minutes. A little more crispy? Cook longer. Also, for a jacked up bacon, you can brush on some maple syrup and sprinkle with a little brown sugar, and for an optional kick sprinkle with cayenne or ancho chili powder.

This IS the ideal way to cook a lot of bacon. Along with using a cookie sheet with sides (to contain the grease), I also put the bacon on a cooling rack (smaller size). It fits inside the cookie sheet and saves turning over the bacon. After cooking, I spread paper toweling out, lay the bacon in a single layer, roll up the pieces of bacon, put in a zip lock plastic bag and store in the refrigerator or freezer. A brief warmup on lower temperature in the microwave really speeds up breakfast (or BLT’s).

I've been doing something similar for the past several years. Not just for a crowd, but to always have bacon on hand for sandwiches, salads, snacks, doggy training treats, etc. Try to catch sales of large family pack of thick cut bacon. I cook on it a baking/cooling rack that is elevated over a cookie sheet so that the bacon doesn't saturate by sitting in its own grease. Afterwards I store the cooled bacon in my fridge in a freezer storage bag with a slice of stale bread (it absorbs any residual grease). Just put a few pieces in the microwave for 20 seconds to reheat.

I tried this last night as written...... Next time, I will make a few changes based on reviews. First, this is SOOO much easier to cook bacon this way, vs. in a frying pan! My challenge was that, after 15 minutes at 350, and laid out right on the baking sheet, the bacon could only be considered done if you like it really tender. I added an extra 5 minutes for my son, and 10 for my husband, who likes it crispy..... What I will do next time is try a hotter oven (400?), and use the tip to bake it on a cooling rack set over the baking sheet, so the grease drips free of the bacon. (My son loves the idea of using the left-over grease to make suet cakes for the birds! We will try that, too!)

I lined the bottom half of my broiler pan with foil. Then I laid a large cookie cooling rack on top. Then I laid the bacon on top. (I had to overlap it a bit.) I cooked at 400 degrees for about the same amount of time as the recipe. *ovens can vary so it’s best to check bacon for doneness. It turned out perfectly cooked!

I prefer my bacon a delicate balance of crispy and chewy, so I left it in the oven for exactly 10min. I accidentally overlapped some of the bacon so it was undercooked, I left it on the pan after I took it out so it would continue to cook. Also added pepper to the bacon before cooking cause we love peppered bacon!

I increased the temperature to 425 degrees and baked it for 28 minutes, but I was doing 2 trays and switched them at 11 minutes. The bacon was perfect and it disappeared with 13 family members! I used thick sliced applewood bacon and cooked just over 2 lbs.

Came out great using suggestions others made. Started in cold oven ai 400 degrees for about 12 minutes. Sprinkled a little brown sugar on it. Never tried that before and it was good. ALSO, I happen to love the "fried bacon smell" in my house!

Easy and delicious. Took longer than 15 min. Watch closely after that. Compared to the cold oven to 425 recipe the other one is easier, no turning or waiting for oven to heat up.

I was a little disappointed that there was no mention of recovering the bacon grease.. liquid gold!

I like it. It would do a couple of things differently though. I wouldn’t line my pan, I save my pan drippings and if it’s lined the lining tends to fall out when the pan is tipped to drain. I don’t mind washing the pan afterwards, which I would do anyway even if I lined it. Personal preference, especially if I am cooking thick cut bacon, I would cook it a little longer. I like crispy bacon, if it bends at all, it’s not crispy enough for me.

I loved it, very easy, and it gave me a chance to prepare other foods while cooking 😘👍🙏

Easy, Peasy!

This is now a family favorite.

I did 350° on the convection bake cycle in my LG Range for 17minutes. A quick flip and 5 more minutes on the timer and these beauties are perfect! I like my bacon soft and tender. If you're looking for a crispy bacon I would add about 10 minutes on the second cycle after the flip instead of 5 minutes

For a 1lb package of thick sliced bacon had to bump temp to 375, flip at 12 minutes and cook for another 12 This resulted in soft bend in the middle cooked bacon

I followed the directions exactly and the bacon turned out perfect!