Most Sundays we have brunch, and as a pork producing family bacon or sausage is at the center of our meal. Breakfast food is a popular choice around here. I think my kids could live off of pancakes and bacon! Speaking of bacon, a several years ago I heard someone talk about how they bake their bacon instead of fry it on the stove top. Now, I love a good bacon-while-it's-cooking smell, but the scent of those tasty fried strips lingering into the afternoon isn't always pleasant. So, I started baking my bacon! Not only do you not have that lasting smell, but it is way easier and clean up is a cinch!
I start my lining a baking sheet with foil. This catches most of the grease, and I can toss it and the foil in the trash. Some grease will escape underneath the foil, but it cleans up easily. I lay the strips out in a single layer on the lined sheet. Some strips may overlap some, but as the bacon shrinks while it cooks it makes room for all the pieces.
I bake the strips in a 425 degree oven for about 15-20 minutes. How long you let the bacon bake depends on how well done you like your bacon. At about the 10 minute mark, I do turn my bacon over to help it crisp up on both sides and to rearrange those strips that may be crowded.
Once the bacon is done, I take it out of the oven and transfer it to a paper towel lined plate.
Perfect bacon every time!
If there is a slight chance that you have leftover bacon (is that even a thing?!), I stick the extra strips in to a freezer baggie and freeze it. I can then use it for breakfast or supper during the week, or anything else I need it for!
