It has been decades since my husband and I decamped from Metropolis and moved to the country, which means one thing: We’ve had our fair share of power outages. In 1996, just three months into owning our first home, the power went out in a freak snowstorm that kept us in the dark for 11 days. We were younger then is about all I can say about how we got through it. Fortunately, that one snowstorm is still the record holder; most of our power outages since then have been no more than a few days (which is still plenty). With the exception of the freaky August 2003 power outage that knocked out electricity for 55 million people in the Northeast, all of our blackouts have been in the winter and, for the most part, we were prepared.
Recently, on a beautiful, calm Saturday morning, just as we started to make breakfast and tucked the bacon into the oven, we heard a huge crash outside the house and saw a flash of light. Then, the radio suddenly went off (the only immediate evidence on a sunny day that we had lost power). When I looked out the window, I could see the power lines dancing on the poles in front of the house, and then I spotted the tree limb in the street. One of the old maples near the road must have pulled down a line. From Our Shop
Decades ago, after that 11-day outage in our first house, and even though at the time it felt like an extravagant expense, we justified the purchase of a gas grill by positing that when the power went out, we could at least cook a few things. This theory, however, mostly didn’t work out, as the principal reason for most blackouts was lousy weather. This made it easy to pass on schlepping out to the stone garage where the grill was kept and dragging it out into open air to cook in the rain or sleet or snow. It’s one thing to traipse about in bad weather when you know there is a hot shower and a warm bed awaiting you at home; doing so in a blackout is not as enticing. Instead, we’d just light a fire in the fireplace, wrap ourselves in blankets, and eat crackers. Rule number one in a power outage: Do not open the fridge.
But that calm morning, with no weather to hinder us, and the grill now conveniently located on a deck outside the kitchen door, we could happily carry on with fixing breakfast.
I had long been making bacon on a sheet pan in the oven. Rather than frying a few pieces at a time on the stove and getting grease everywhere, I loved that I could set up nearly a pound of bacon on a sheet pan, bung it into a hot oven, and move onto other breakfast duties. The only hitch was that you really needed to keep an eye on it. At 400 degrees, it could go from not-nearly-done to black-as-coal in no time.
The power went out 10 minutes after I’d put the bacon in the oven, and a quick peek determined I was still in the safety zone. So I decided to leave it in the oven and cook everything else on the grill. (I know there are people who cook bacon on the grill, but it worried me how easy it would be to drop a couple of rashers though the grates and have flare-ups for days.) I popped a cast-iron pan on the grill, let it heat up for a few minutes, and with a good pat of butter, over-easy eggs were a snap. The sturdy country sourdough bread was easy to toast on the grill, and a little char was even desirable. Best of all, it was possible to have them done at the same time with no need to dart back and forth between the stovetop and the toaster oven. Even the coffee pot on the automatic drip machine had retained adequate heat to make it to the breakfast table at a reasonable temperature.
By far, though, the best delight of the morning, was the bacon. Sitting on that sheet pan with the heat slowly subsiding made for shatteringly crisp, perfectly stiff rashers of bacon. It is now the only way I cook my bacon—Canadian, hickory-smoked, thick-cut, regular cut, and (dare I say) turkey bacon are all fair game.
Even though I am Chief Cook around here, with decades of experience, somehow breakfast is the meal that often takes my breath away—and not in a good sense. During the week, it’s usually just an English muffin or granola. But on weekends, we like to make some variation of eggs and toast with whatever breakfast meat (ideally bacon) might be on hand. It still surprises me how often I find this stressful. Maybe it’s my complete obsession with making sure that the eggs are perfectly cooked. Eggs have to be served the instant they are done—they can’t be parked at all or they’ll keep cooking, or worse, cool down. Toast is best when it’s hot out of the toaster and the butter melts on it. At our house it’s impossible to toast more than four slices at a time, in some cases, two; so unless you can delegate toast duty to someone else, and they are efficiently toasting and buttering, you’re going to end up with greasy hard bread that tastes like it’s been sitting out for days. Some breakfast meats can sit on a platter for a few minutes, but it’s really not ideal, and especially not ideal for bacon. In 10 minutes they’ll be sitting in a pool of darkened fat.
Hey there, bacon lovers! If you’re anything like me, you’ve had your fair share of kitchen battles with grease splatter while frying up that delicious, crispy goodness. I mean, who hasn’t had hot bacon fat pop right at ‘em, leaving tiny burns and a stove that looks like a war zone? Ugh, don’t even get me started on the cleanup—grease everywhere, stinking up the house for hours. But lemme tell ya, I’ve found the holy grail of bacon cooking, and it’s gonna change your life. We’re talking about cooking bacon in the oven without a single drop of splatter. No mess, no stress, just perfect bacon every dang time.
Here at [Your Company Name], we’re all about making your kitchen adventures easier and tastier. So, I’m gonna walk you through this fool-dang-proof method that’ll have you ditching the frying pan for good Whether you’re cooking for a crowd or just wanna snack on some crispy strips without the chaos, this oven trick is where it’s at. Let’s dive right in with the how-to, sprinkle in some personal flops and wins, and toss in extra tips to make your bacon game unbeatable
Why Cook Bacon in the Oven? The Splatter-Free Promise
Before we get to the nitty-gritty, let’s chat about why the oven is your new best friend for bacon. Frying on the stovetop is like inviting chaos into your kitchen—grease flying like a fireworks show sticking to every surface, and don’t even think about wearing a nice shirt while you’re at it. I’ve ruined too many tees to count! Plus, you’re stuck babysitting the pan, flipping strips and dodging hot fat. Ain’t nobody got time for that.
Cooking bacon in the oven, though? It’s a hands-off, no-drama deal. The grease stays contained, your stovetop stays clean, and you can cook a whole pack (or two!) at once without breaking a sweat. Perfect for busy mornings or when you’re feeding a hungry crew Best part? No splatter Zip. Zero. Nada. You’ll wonder why you didn’t switch sooner. So, let’s get to the magic method that’ll save your sanity.
Step-by-Step: Cooking Bacon in the Oven Without Splatter
Alright, let’s break this down nice and simple. I’ve messed this up enough times to know what works and what don’t, so trust me when I say this method is tried and true. Here’s how we do it at my house, step by step, to keep that grease from going wild.
What You’ll Need
- Bacon (any kind—thick-cut or regular, your call)
- Rimmed baking sheet (edges are a must to trap grease)
- Aluminum foil or tin foil (for easy cleanup)
- Parchment paper (double protection against mess)
- Paper towels (to soak up extra fat after cooking)
- Timer (don’t wanna burn your precious bacon)
- Oven (duh, but just checkin’)
The Foolproof Steps
-
Preheat That Oven, Yo
Crank your oven up to 400°F. This seems to be the sweet spot for getting bacon nice and crispy without charring it to a crisp. If you’ve got a convection oven, even better—it’ll cook more evenly. I used to skip preheating, thinking it didn’t matter, but lemme tell ya, it helps the bacon cook faster and more uniform-like. -
Line Your Baking Sheet Like a Pro
Grab that rimmed baking sheet (no edges = grease disaster, trust me). Cover the whole thing with foil, making sure it goes up the sides a bit to catch every drop of fat. Then, lay a single layer of parchment paper on top. This double barrier is key to no mess. Some folks skip the parchment, but I’ve found it keeps things extra tidy and stops the bacon from sticking to the foil. -
Lay Out the Bacon Strips
Place your bacon strips on the parchment, side by side. They can touch, but dontcha dare let ‘em overlap, or they’ll stick together like glue. I usually go for a full pack at once—might as well cook plenty to snack on later. If you’re cooking tons, use two sheets. More bacon, more happiness, right? -
Secret Trick: Cover It Up!
Here’s a lil’ hack I stumbled on after one too many oven cleanings. Take another piece of parchment paper and lay it over the top of the bacon strips. Tuck the edges under the bottom layer or fold ‘em down. This creates a sandwich with the bacon in the middle, and it stops any grease from splattering inside your oven. Game-changer! Not everyone does this, but if you’re paranoid about mess like me, it’s worth the extra step. -
Pop It in the Oven
Slide your baking sheet(s) into the oven. No need to wait if you didn’t preheat—just turn it on now and let it roll. Set a timer for 15 minutes to start. Total cook time is usually around 18-20 minutes for regular bacon, a bit longer for thick-cut (up to 25 minutes sometimes). But ovens are sneaky—yours might run hot or slow, so keep an eye on it the first time. -
Check for Crispiness
Around the 15-minute mark, peek at your bacon. If you covered it with parchment, lift the top layer carefully (it’s hot, duh). You want it browned and crispy but not burnt to a sad, black mess. I’ve cried over charred bacon before—don’t be me. If it needs more time, give it another 3-5 minutes, checking often. Rotate the sheet halfway if your oven cooks uneven. -
Drain the Grease
Once it’s done, pull the sheet out and use tongs to move the bacon to a plate lined with paper towels. This soaks up any leftover grease. If you’re saving some for later (think sandwiches or salads), take it out a tad early so it don’t get too crispy when you reheat it. -
Cleanup That’s Stupid-Easy
Let the baking sheet cool a bit, then fold up the foil and parchment from the edges toward the center, trapping all that grease inside. Keep folding ‘til you’ve got a neat lil’ ball of mess, then toss it in the trash. No scrubbing, no greasy pans, no splatter on your oven walls. I used to dread cleanup, but now it’s a breeze.
Timing Tips for Perfect Bacon
Not all bacon cooks the same, and ovens can be finicky critters. Here’s a quick guide to help ya nail the timing based on what you’ve got:
| Bacon Type | Approx. Cook Time at 400°F | Notes |
|---|---|---|
| Regular/Thin-Cut | 15-18 minutes | Check at 15; burns quick! |
| Thick-Cut | 18-25 minutes | Might need a few extra minutes. |
| Extra Thick or Smoky | 25-30 minutes | Watch closely; varies by brand. |
Pro tip: If your oven ain’t powerful (like when I cooked at a rental cabin once), it might take longer—up to 35 minutes! First time you try this, play detective and jot down how long it takes for your setup. Next time, you’ll be golden.
Why This Method Rocks My Socks
I’ve been cooking bacon this way for a while now, and I ain’t ever going back to the stovetop. Here’s why I’m obsessed, and I betcha you will be too:
- No Splatter, No Problem: With the parchment cover trick, grease don’t fly nowhere. My oven stays clean, and I don’t gotta wipe down every surface after breakfast.
- Hands-Off Cooking: Pop it in, set a timer, and go do your thing. No flipping, no babysitting. I’ve got kids running around—last thing I need is to hover over a hot pan.
- Batch Cooking Made Easy: Cook a whole lotta bacon at once. Perfect for family brunches or prepping for the week. I’ve done three packs at a time, no sweat.
- Even Cooking: The oven gets every strip nice and flat, no weird undercooked spots like with frying. Consistency is the name of the game.
- Stovetop Freedom: Free up your burners for eggs, pancakes, or whatever else. Multitasking in the kitchen? Yes, please!
Extra Hacks for Bacon Perfection
Alright, I’ve spilled the main beans, but lemme toss in a few more tricks I’ve picked up along the way to level up your bacon game.
- Wire Rack for Extra Crisp: If you’re a crispy bacon fanatic, place a wire rack on your lined baking sheet and lay the strips on top. This lets the fat drip away, making it crunchier. Downside? You gotta clean the rack after. I only do this when I’m feeling fancy.
- Save That Grease: Don’t just toss all that bacon fat! Pour it into a jar (once cooled) and stash it in the fridge. Use it to fry eggs, roast taters, or add flavor to veggies. It’s like liquid gold, y’all.
- Cook for Later: If you’re meal-prepping, undercook the bacon by a couple minutes. When you reheat it later (microwave or quick pan fry), it won’t turn into cardboard. I keep a stash in the fridge for quick sammies.
- Flavor Twist: Sprinkle a lil’ black pepper or a drizzle of maple syrup on the strips before baking for a sweet or spicy kick. I tried this on a whim, and now my fam begs for it.
Common Goofs and How to Dodge ‘Em
I’ve botched this more times than I care to admit, so lemme save ya from my dumb mistakes.
- Overlapping Strips: Don’t do it! They stick together, and you end up with half-raw, half-cooked weirdness. Spread ‘em out, even if it means two batches.
- Forgetting to Check: Bacon goes from “almost there” to “charred disaster” in a hot second. Set that timer and peek near the end. I’ve lost whole trays to distraction.
- No Rim on the Sheet: Used a flat cookie sheet once. Grease spilled everywhere in the oven. Nightmare. Always use a rimmed one, folks.
- Skipping the Foil: Thought I could just wash the pan. Big nope. Grease sticks like glue, and scrubbing ain’t fun. Line it up, save yourself.
Beyond Breakfast: Bacon All Day, Err’day
Now that you’ve got mess-free bacon down pat, let’s talk about using it for more than just a side with eggs. I’m a firm believer that bacon belongs in every meal, and since it’s so easy to cook a bunch now, why not get creative?
- Lunch Vibes: Crumble it over a salad or stuff it in a wrap with turkey and avocado. Instant flavor bomb.
- Dinner Wins: Sprinkle bacon bits on mac ‘n’ cheese or mix into pasta with some peas. My kids devour it.
- Snack Attack: Wrap bacon around dates or jalapeños and bake again for a quick appetizer. Sounds weird, tastes amazin’.
- Brunch Goals: Add it to French toast for a sweet-salty combo that’ll blow your mind. I tried this at a diner once and been hooked since.
My Bacon Journey: From Mess to Mastery
Lemme get real for a sec. I used to hate cooking bacon at home. The splatter, the smell lingering for days, the burns on my hands—it was a hard pass. My hubby would groan every time I even mentioned it, ‘cause he knew the kitchen would be a disaster. But my little one? Obsessed with bacon. She’d beg for it, and I’d cave, only to regret the mess after.
Then I stumbled on this oven method, and it was like the heavens opened. No more grease flying, no more standing over a hot stove. I could cook a pile of bacon while sipping coffee and not worry about a thing. First time I tried it, I forgot the parchment cover and still had a lil’ splatter in the oven, but once I added that top layer? Perfection. Now, we’ve got bacon on hand all the time, and I ain’t stressing about cleanup. It’s been a total game-changer for our family meals.
Wrapping It Up: Your Turn to Sizzle
So, there ya have it—everything I know about cooking bacon in the oven without a lick of splatter. This method ain’t just about avoiding mess; it’s about making your life easier and your bacon better. I’ve shared my steps, my screw-ups, and my fave hacks, so you can hit the ground running. Grab some bacon, line that sheet, and give it a whirl. I promise, once you go oven, you ain’t goin’ back.
Got your own bacon tricks or a funny kitchen fail to share? Drop it in the comments—I’m all ears! And if you’re lovin’ this no-mess life, share this post with your bacon buddies. Let’s spread the sizzle without the struggle. Here at [Your Company Name], we’re cheering you on for every crispy strip you make. Now, go cook up a storm!
Cooking Bacon in the Oven
My accidentally newfound technique for cooking bacon has helped reduce the stress and has given me a few legs up. I now put the bacon in a 400-degree oven and set a timer for 10 minutes. I cut off the power when the bell goes off; I can forget about it and all will be well. 20 minutes and a package of bacon later, breakfast is served.
- After sitting for 10 more minutes once the oven is off, you’ll have slightly chewy but crispy bacon; this is my preference.
- Five more minutes buys you more crisp and less chew.
- Another five delivers that shatteringly crisp bacon that I love so much. (As long as you don’t leave it there for an hour, when the bacon fat might start to congeal, you’re fine.)
Cooking bacon in the oven like this means youre rendering the fat low and slow, ensuring maximal crispiness.
One additional benefit is that the bacon fat seems less likely to scorch, and once the rashers have been moved to a paper towel–lined plate and the pan has cooled a few minutes more, it’s fairly easy to dispense with the fat, or better yet, pour it into a heatproof container to keep in the fridge for sautéing other foods and lending a touch of smoky flavor to anything and everything. Oh, and you’ll never have to avoid bacon grease splattering near and far across your kitchen the way you do when you pan-fry bacon on the stovetop. Cooking bacon in the oven is a clean freak’s dream!
Makes one pound of bacon, depending on the thickness.
I prefer thick-cut, and think the texture is better for this technique, but have also tested the recipe with standard thin-cut bacon. Plus, thick-cut bacon is more delicious (don’t try to tell me otherwise).
- Preheat the oven to 400°F with the rack in the middle of the oven. (Note: It is important that the rack is in the middle; if it’s too low, the bacon could scorch. If it’s too high, it’ll cook unevenly.)
- Place bacon on a heavy aluminum half-sheet pan. I don’t line my pans with aluminum foil or parchment paper. While this makes for slightly easier clean-up, I find that the bacon doesn’t get nearly as crispy and may even stick to the foil. Some home cooks may line a rimmed baking sheet with a baking rack so that the bacon grease drips off the bottom and both sides of the bacon get effectively crispy, but I love seeing each strip cook in its own shallow pool of grease. (The bacon can be quite close, even touching, just not overlapping. This can be a bit like playing with a puzzle depending on how irregular your bacon is, but I flip the pieces around until they fill the sheet pan. Occasionally this means one or two strips don’t fit and I set them aside for some other use.)
- When the oven reaches 400°F (feel free to use an oven thermometer to measure the accuracy), put the sheet pan in the middle of the rack. Set a timer for 10 minutes.
- When the timer goes off, turn off the heat, leaving the bacon in the oven with the door closed. (It’s okay at this point to take a quick peek, but too much peeking will let out the heat too quickly and the results won’t be the same. If your oven bakes unevenly, rotate the sheet pan before cutting the heat off.)
- I like to leave it in for another 15 minutes, at least—sometimes longer—and I won’t start my eggs or toast until around that time so everything is warm when it comes to the table. I’ve left it in the oven a full 30 minutes before, and it was still crisp and warm. This comes in handy if I’m hosting a lot of guests for breakfast or brunch and don’t want the oven to come to room temperature.
- Because this renders the crisp bacon flat, leftovers (what’s that?) can be stacked and stored, taking up very little space in the fridge. Store cooked bacon in an airtight container for 4 to 5 days in the refrigerator, or up to one month in the freezer (yes, you can freeze it!).
How do you cook your bacon? Let us know in the comments below. This story was updated in April 2022 by our editors to share even more tips for cooking bacon in the oven.
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Easiest Way to Cook Bacon (no clean up or splatter)- BenjiManTV
FAQ
How do you keep bacon from splattering in the oven?
I use a sheet pan with a rack insert. Bacon doesn’t sit in the fat, & no splatter. Rhonda Evans I put a piece of parchment over the bacon to keep the grease from getting all over my oven. Works great.Apr 15, 2025
Is it better to cook bacon on parchment paper or foil?
How to make bacon without splashing?
Simply add your raw bacon strips—no need to cut them or pre-treat them in any way—to a stock pot or sauce pan with high sides. The pot doesn’t need to have a lid since you’ll be working the bacon while it cooks anyway—and the sides will keep the splatter at bay on their own.Mar 13, 2025
How to cook splatter-free oven-cooked bacon?
The secret to cooking splatter-free oven-cooked bacon lies in the preparation of the baking sheet and the cooking technique used. By lining the baking sheet with aluminum foil and placing a wire rack on top, the bacon can cook evenly and crisp up without creating a mess.
Can You bake bacon without a cover?
No cover – With no lid to contain it, grease from baking bacon coats the oven interior. Rack and pan – The oven rack and baking pan also get coated, requiring scrubbing. Simply put, baking bacon with no protection leads to grease coating every oven surface. But with the right technique, you can contain the mess.
Should you cook bacon in the oven or a skillet?
Baking bacon in the oven has several advantages over cooking it in a skillet on the stovetop: Even cooking: The oven heat surrounds the bacon from all sides, ensuring it cooks evenly. No need to constantly flip or rotate pieces. Less splattering: Baking contains the grease better than a skillet. With the right prep, you can avoid almost all mess.
How do you keep Bacon from splattering in the oven?
Here’s the special trick for avoiding oven splatter: Cover the bacon completely with a second layer of foil crimped around the edges. This protects the oven from grease pops while the bacon cooks. 4. Bake at 400°F for 15-20 Minutes Put the foil-wrapped bacon into a COLD oven. Then, turn the oven to 400°F and set a timer for 15 minutes.
Can You bake Bacon in the oven?
Grease splatters all over the stove and counter, dirties pans and can even get on your clothes. Not to mention having to constantly watch and flip the bacon to make sure it cooks evenly. Luckily there is a simple solution to avoid this mess and headache – baking your bacon in the oven!
How can you bake bacon without making a mess?
To bake bacon without making a mess, you’ll need aluminum foil and parchment paper. Line a rimmed baking sheet with foil, then cover the base with parchment paper. Lay the bacon strips flat and individually on the parchment paper.