Oven Cooked Bacon For a Crowd

I love cooking bacon in the oven, it cuts down on the mess I have to clean up and is super easy. It's also one thing that I don't need to worry about while I'm scrambling around trying to feed the hoard of hungry people that tend to descend on my house at various points throughout the year. Make sure you give this fool proof method a try the next time you decide to cook bacon for breakfast, it just may change your life forever. The bacon it produces is so good you might just decide to stay in the kitchen and keep the first batch to yourself.

Oven Bacon for a Crowd

Oven Cooked Bacon
makes 12 pieces


1lb bacon
Aluminum foil
baking sheet with sides 
Tongs to remove the bacon
Paper towels


  • Line baking sheet with aluminum foil and arrange bacon so the sides do not touch.

You will catch your oven on fire WARNING: Please make sure you are using a baking sheet with sides and not a jelly roll pan, otherwise the grease will just run off into the bottom of the oven where it will likely ignite. Grease fires are serious business!

  • Place bacon in a cool oven and bake on center rack at 400°F 

Bake time will vary widely depending on how thin your bacon is sliced. I've had some that has burnt in 10 minutes and extremely thick cut that wasn't cooked after 30 minutes. Make sure to keep a close eye on your bacon the first time you try this method.

  • Remove bacon from the baking sheet with tongs and place on a paper towel-lined plate or baking sheet to let the grease drain. Don't eat it all before you serve your family or guests!
  • Make sure to save your grease in a glass container for later use. It's a great way to add flavor to chili, biscuits, fried eggs or any number of other dishes. If you don't save it, do not dump it down the sink, eventually it will clog the pipes and you'll have to call the plumber. Then you'll be thinking, I should have just saved my grease and made a huge batch of fried eggs, it would have tasted better and been a lot cheaper.

Inspiration for this recipe:

I first heard about this technique from a friend who was working in the kitchens at a restaurant in Chicago 10 years ago. This is very similar to the method they used for cooking bacon, but they used parchment paper on top of and bellow the bacon, then covered it with another sheet pan on top. He guaranteed the bacon would come out perfectly crispy every time, I doubted him for the longest time, but of course he was right.