I definitely have a thing for pork breakfast products. And where I can eat me some sausage with gravy and biscuits, I enjoy a good piece of simple bacon. But here’s my twist, I do not want the bacon that’s cooked crispy and nearly burned bacon you get from a frying pan. I want my bacon roasted in the oven until the fat solidifies into that melt-in-your-mouth goodness and the ham part retains a little chewiness. I am a bacon snob.

When I used to work in restaurants, the wait staff would get in immense trouble when caught snitching bacon off those great big baking trays as they were prepped for lunch’s BLTs. It was like candy waiting for a passersby. And these was done in the oven. Hmmm.

Here’s how my bacon hack is done.

raw bacon

A hot oven, maybe 400 – 425 degrees.

Line a baking sheet in parchment paper and fold the edges so that the grease doesn’t necessarily have to seep all over the pan.

raw bacon stovetop on Shalavee.com

Line up your bacon on the paper and put on the middle rack of the oven.

Start checking for doneness at 10 minutes.

cooked bacon stovetop on Shalavee.com

It needs to be dark enough and cooked solid enough to hold straight when drained. If you take it out and drain it and it seems too limp, stick it back in for another couple of minutes.

Simple, no spatters, and it melts in your mouth.

Baked bacon on Shalavee.com

Baked bacon, it’s what’s for breakfast.


  1. Mmm…bacon is the one meat product I can’t seem to quit. I’m an on-again, off-again vegetarian because of it. I definitely want to try your baking with parchment method – the results sound perfect! BLT, here I come.

    Thank you 🙂

    • It is the kinda thing that would make you fall off the wagon. Share it with a friend.
      Thanks Dawn.

  2. Mmm, that looks really tasty. I will try baking it in the oven. No more grease spatter. You give me lots of of great ideas with your posts. Thanks, Shalagh.

    • For real Amy, don’t even think of not trying this one. Plus parchment paper is great for baked goods. But who cares, once you begin doing your bacon like this, you’ll use it quickly. Good luck! Tell me how it goes.

  3. This is how we make bacon as well. Except I line the pan with foil. After the bacon is done we roll the foil and pour the bacon fat into a Mason jar to solidify in the fridge. Then we cook with it! They say breast milk is liquid gold…. They’ve clearly never saved their bacon fat!

    • Not eaten just not approved yet. And yes to the recycling of the grease. Old school was a pot on the counter that people saved their grease in. I much prefer the freezer. You are an old fashioned girl with a mind for public health. Thank you dear Jill.

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