I have always hated cooking bacon because of the mess of frying it. It doesn’t seem to matter how careful you are or what temperature you try frying bacon on, you end up with grease splatters. In fact, I hated it so much that years ago Dave took over making bacon and eggs on Sunday mornings.
I’d heard of cooking bacon in the oven but I hadn’t tried it because I assumed that it would make as much of a mess of the oven as it does when frying it in a frying pan. (Cleaning the oven is right up there with dusting as one of my least favorite household tasks.)
Then one day last summer, I came across a blog post (can’t remember where) that explained that cooking bacon in the oven actually meant no clean up at all. I was still thinking to myself that must be impossible but decided to give it a try to prove whether it was as mess free, splatter free as the blog post claimed it to be.
It turned out to be one of the things you say to yourself, “Why did I wait so long to try this!”
The bacon cooks up nice and crisp. The only mess to clean up is in the bottom of the pan you bake it in. So for anyone who is still frying bacon in a fry pan or skillet and wishes there was a better way… here’s how you do it.
Lay the bacon strips in a single layer in a baking pan (<-affiliate link)
Place the pan into a 400 F oven for 20 to 30 minutes… longer if you like it crispier.
When the bacon is done cooking to the crispness you like, remove from the oven and enjoy.
That’s all there is to it.
After breakfast, drain the bacon fat into a glass container and store in the fridge.
Please note: Never pour melted fat of any kind down the drain. Even if you don’t clog your own drain or pipes, the fat congeals in the sewer and can create problems further down the line.
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