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A white plate piled with crispy, cooked bacon strips sits on a wooden board. A decorative silver fork rests on the plate, and a yellow and red cloth is visible in the background.
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5 from 1 vote

How to Cook Bacon in the Oven (Sheet Pan Method)

Crispy oven baked bacon made on a sheet pan with a rack. This easy method cooks bacon evenly with less mess. Perfect for breakfast or making a full batch at once to store in the freezer for quick sandwiches and meals later.
Prep Time5 minutes
45 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 265kcal
Author: Kelly Bloom
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Equipment

  • 2 Large Rimmed Cookie sheet with cooling racks

Ingredients

  • 1 lb bacon regular or thick cut

Instructions

  • Preheat the oven to 425℉. Lightly spray the sheet pan rack with non-stick spray.
  • Lay the strips of bacon out on the rack of the sheetpan so that they just barely touch but do not overlap.
    1 lb bacon
  • Place the trays covered with bacon in the preheated over and bake for 25 minutes.
  • Remove from the oven and flip the strips, then return to the oven for an additional 15 to 20 minutes for regular sliced bacon, or 20 to 25 minutes for thick cut bacon.
  • Remove and carefully transfer the strips to a serving platter or storage container.

Notes

  • Use a rack: This keeps the bacon out of the grease so it crisps instead of frying in it.
  • Do not overlap: Keep the strips in a single layer or they won’t cook evenly.
  • Flip halfway: Turning the bacon helps both sides brown and crisp at the same rate.
  • Watch closely at the end: Bacon can go from just right to overdone in a few minutes.
  • Use a rimmed pan: The bacon releases a lot of fat, so you want a pan that will catch it all.

Nutrition

Calories: 265kcal | Carbohydrates: 1g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 953mg | Potassium: 283mg | Vitamin A: 21IU | Calcium: 6mg | Iron: 1mg
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