Oven-Baked Bacon
Oven-baked bacon is the easiest way to cook a whole pack at once: lay the rashers on a tray, slide it into a hot oven and leave it for about 20 minutes. There is no spitting fat, no turning in batches and no need to stand over the hob, so everything else on the breakfast table can be ready at the same time. The result is evenly crisp bacon with golden edges.
- Total
- 25 min
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 235kcal
Common mistakes with oven-baked bacon
The biggest mistake is crowding the tray. Rashers that overlap steam instead of crisping, and the overlapped parts stay soft and pale. Use the biggest tray you have, and if 12 rashers will not lie flat in one layer, split them between two trays and swap their positions halfway through.
The second is leaving the tray unwatched at the end. Streaky bacon goes from golden to scorched in a couple of minutes, so check it around the 12-minute mark and keep an eye on it.
Make sure the oven is fully up to temperature before the tray goes in, as a cooler oven leaves the bacon limp instead of crisp. Also, the bacon is salty already, so there is no need to add salt.
How to make oven-baked bacon
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6. Line a large baking tray with baking paper or foil so the fat does not bake on and cleaning is easy.
- Lay out the rashers Arrange the bacon in a single layer with the rashers side by side and not overlapping. For extra crispness, set a wire rack on the tray and lay the rashers on the rack.
- Bake Cook on the middle shelf for . Look at the tray after , because thin rashers colour quickly. Streaky bacon is ready when it is deep golden and crisp at the edges; thicker rashers or back bacon may need longer.
- Drain and serve Lift the bacon onto a plate lined with kitchen paper and leave for a minute to soak up excess fat. It crisps up further as it cools.
Ways to use it
A tray of bacon is useful for more than a bacon roll. Pile the rashers onto a full English breakfast, crumble them over salads and soups, or tuck a few into a tuna sandwich with bacon.
Bacon is cooked through when it is sizzling hot with firm, golden fat; it stays pink because it is cured.
Common problems and fixes for Oven-Baked Bacon
- The bacon is chewy rather than crisp.
- The rashers overlapped or sat in their own fat. Keep them in one layer, or bake them on a wire rack so the fat drips away.
- The edges burn before the middle is crisp.
- Fat edges colour fast. Take the thinner rashers out first and leave the thicker ones for a few more minutes.
- The hot fat on the tray is hard to deal with.
- Let it cool until it starts to set, then scrape it into a bin. Never pour it down the sink, where it blocks the drain.
Frequently asked questions about Oven-Baked Bacon
How long does oven-baked bacon take?
About 15–20 minutes at 200°C (180°C fan), gas 6, for streaky bacon. Back bacon and thick-cut rashers can need up to 25 minutes.
Do I need to turn the bacon?
No. The oven heat cooks both sides, so you can leave it alone. For the most even colour, swap the tray front to back halfway.
Do I need a wire rack?
No, but it gives crisper bacon because the fat drips below instead of pooling round the rashers.
Can I keep cooked bacon?
Yes, in a covered container in the fridge for up to 3 days. Warm it in a dry frying pan or a hot oven until steaming hot.
How did you like the recipe?
4.8 / 5 · 60 ratings
