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How to Cook Bacon in the Oven

I won’t waste your time telling you bacon is good. I mean, hi. You know bacon is good. Bacon in the oven, though? Bacon in the oven is GREAT. It’s easy and hands-off and consistent, and it works for a few or a crowd. Here's how to cook it.

Tip

We especially love thick-cut applewood smoked bacon, but it's hard to go too wrong.

Cooking bacon in the oven

Bacon in the oven doesn’t splatter all over the weird spaces between the burners that you just wiped down like five minutes ago. It doesn’t talk back while you cook it. It still makes your house smell like bacon, but somehow not for as long as the stovetop method. And it doesn’t need constant tending. It understands its place to the point of being almost too humble. You’ll want to reassure it. “You complete me,” you’ll almost feel the need to say.

Why cook bacon in the oven

Bacon in the oven is usually a good idea. Here’s why:

  • It’s much more hands-off than stovetop cooking, leaving you free to flip pancakes, poach eggs, or sip a drink and chat.
  • If you’re cooking bacon for a crowd, the oven can easily accommodate two pounds of bacon or more on two rimmed half-sheet pans.
  • Bacon tends to cook nice and evenly in the oven
  • Splattering is minimal, and any splatters are contained to the oven rather than the stovetop and countertop
  • Somehow bacon in the oven makes the house smell like bacon in a good way, but not an overwhelming-all-week kind of way

Why not cook bacon in the oven

There are a few instances where it’s better to cook bacon in a nonstick pan like this one or this one. We rarely say “don’t use a cast iron pan,” but bacon cooks less evenly and can burn too quickly in spots when you use a heavy, heat-retaining pan like cast iron to make it. 

Here are a couple of reasons we would choose not to cook bacon in the oven:

  • If you’re only cooking a few slices, it’s not worth cranking up the oven.
  • If you’re making a recipe that will use the bacon fat to cook another ingredient in the same pan right after (like this risotto)
Bacon in the Oven | Umami Girl 780

Protips for cooking bacon in the oven

Cooking time will vary by thickness, so just watch ya bacon closely as it gets close to your desired doneness.

Using a piece of foil helps marginally with cleanup and also helps support the shape of thinner slices as they cook.

It's okay to overlap slices slightly when placing them on your rimmed sheet pan, since they'll shrink substantially during cooking. This is rare advice when roasting or baking, but it's better to crowd bacon a little so it cooks in plenty of its own fat like it would on the stovetop, rather than spacing it out anemically.

To make bacon for a bigger crowd, place two sheet pans on oven racks the top and bottom thirds of the oven, and simply swap the position of the baking sheets about halfway through cooking time. 

There's truly no need to flip when cooking bacon in the oven.

How to Cook Bacon in the Oven

Bacon in the oven is hands-off and consistent. I like to use applewood smoked bacon that's cut very thick. Cooking time will vary depending on thickness, so watch carefully toward the end of cooking until you get a feel for how your oven and bacon work together.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serves 6

Ingredients

  • 1 pound thick-cut bacon

Directions

  1. Preheat oven to 375°F with a rack in the center.
  2. Line a rimmed half-sheet pan with aluminum foil. Arrange bacon in a single layer. (If you have to overlap the slices a little, it's okay — they'll shrink.)
  3. Bake for 15-20 minutes, more or less, until crisped to your liking. Watch carefully toward the end. Cooking time will vary depending on thickness.
  4. Drain on paper towels and serve.

Notes

To make bacon in the oven for a bigger crowd, double the recipe. Use two baking sheets, one in the top third and one in the bottom third of the oven. Switch pans halfway through baking.

Nutrition Information

Amount Per Serving:

Calories:: 144 Total Fat:: 10.8g Carbohydrates:: 0.5g Fiber:: 0g Protein:: 10.4g

    Beet, Goat Cheese and Mint

    Prep Time 40 minutes
    Cook Time 15 minutes
    Total Time 55 minutes
    Serves Serves 4 to 6 as a side dish

    Ingredients

    • 1/4 cup apple cider vinegar
    • 2 tablespoons olive oil
    • 2 teaspoons granulated sugar
    • 1 teaspoon kosher salt, plus more as needed
    • Freshly ground black pepper
    • 2 pounds cucumbers (about 4 medium)
    • 2 tablespoons finely chopped fresh chives

    Directions

    Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

    Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

    Preheat the oven to 450°F.

    1. Whisk together the first 6 ingredients in a large bowl.

    2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

    3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

    4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

    5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

    6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

    7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

    Notes

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    Spinach Dip Deviled Eggs

    If you're a regular part of the Umami Girl community, you probably know by now that we don't post a lot of recipes that rely on seasoning packets and other ready-made ingredients of that nature. Well, these spinach dip deviled eggs toootally rely on Knorr vegetable recipe mix — that crack-like packet at the heart of the iconic bread bowl spinach dip you may have joined me in sidling up to party buffets to scarf down in the 1980s — and we're not even a little bit sorry. 

    This super-easy deviled egg recipe variation is a total crowd-pleaser, and you can serve the rest of the dip at the same party. Win win.

    Tip

    All of our deviled egg recipes begin with perfect hard boiled eggs.

    The easiest of deviled eggs ideas

    Sometimes a simple thing is just too good to pass up, and these spinach dip deviled eggs are just such a thing. I loved spinach dip in a bread bowl oh-so-shamelessly as a kid, and truth be told, I still do. Now that I'm all growed up and get to call the shots about what's on the buffet table, spinach dip and deviled eggs both make frequent appearances. The only question about combining the two was not if, but when. 

    Oh, hello there. The time is now.

    Spinach Dip Deviled Eggs | Umami Girl 780-4

    Deviled egg recipe basics

    Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.

    Spinach Dip Deviled Eggs

    These crowd-pleasing spinach dip deviled eggs are full of flavor and protein. Begin with perfect hard-boiled eggs, and this anytime buffet star will be ready in no time.
    Prep Time 20 minutes
    Total Time 20 minutes
    Serves 24

    Ingredients

    Directions

    1. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
    2. Mash yolks well with a fork.
    3. Add spinach dip and shallot and continue mashing and blending with the fork until yolk mixture is creamy.
    4. Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves. Garnish with additional greens if you like, and serve.

    Notes

    Prepare a whole batch of spinach dip according to the instructions on the package of vegetable recipe mix. Use one cup of dip for this recipe. You can serve the rest separately at the same party if you like!

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information

    Serving Size:

    1 piece

    Amount Per Serving:

    Calories:: 72 Total Fat:: 5.8g Carbohydrates:: 0.4g Fiber:: 0.2g Protein:: 3.2g

      Beet, Goat Cheese and Mint

      Prep Time 40 minutes
      Cook Time 15 minutes
      Total Time 55 minutes
      Serves Serves 4 to 6 as a side dish

      Ingredients

      • 1/4 cup apple cider vinegar
      • 2 tablespoons olive oil
      • 2 teaspoons granulated sugar
      • 1 teaspoon kosher salt, plus more as needed
      • Freshly ground black pepper
      • 2 pounds cucumbers (about 4 medium)
      • 2 tablespoons finely chopped fresh chives

      Directions

      Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

      Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

      Preheat the oven to 450°F.

      1. Whisk together the first 6 ingredients in a large bowl.

      2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

      3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

      4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

      5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

      6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

      7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

      Notes

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      Ultimate Miso Deviled Eggs

      When you’re ready to take your deviled egg recipe game to the next level, look no further than our ultimate miso deviled eggs. There’s a lotta special going on here. For starters, we swap regular mayo for our fave Japanese Kewpie mayo (though it’s not imperative that you do). Then we layer in a ton of wildly satisfying umami-rich ingredients. You’re left with a platter full of two-bite bliss to share with friends and family, and maybe pair with a cocktail. Here’s how to do it.

      Tip

      Perfect hard boiled eggs and shiitake bacon team up to make something very special.

      What makes our miso deviled eggs ultimate?

      We're so glad you asked. We've combined two of Umami Girl's favorite basic recipes — classic deviled eggs and shiitake bacon — and added a Japanese-inspired panoply of umami-rich ingredients. This combination is inspired by our super-popular vegetarian ramen. There's:

      • Kewpie mayo (if you like)
      • Miso paste
      • Tamari
      • Mirin
      • Toasted sesame oil
      • Shiitake bacon
      • Sriracha
      • Gomasio
      Ultimate Miso Deviled Eggs | Umami Girl 780

      Deviled egg recipe basics

      Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.

      Ultimate Miso Deviled Eggs

      These crowd-pleasing ultimate miso deviled eggs are full of flavor and protein. Begin with perfect hard-boiled eggs (and homemade mayo if you like, though to be honest I rarely do these days!) and this anytime buffet star will be ready in no time.
      Prep Time 20 minutes
      Cook Time 10 minutes
      Total Time 30 minutes
      Serves 24

      Ingredients

      Directions

      1. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl. Mash yolks well with a fork.
      2. Add mayonnaise, miso, tamari, mirin, rice vinegar, toasted sesame oil, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Finely chop the 1/4 cup of shiitake bacon and stir into yolk mixture.
      3. Using a piping bag fitted with a large star tip or plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
      4. Garnish each egg half with a piece of shiitake bacon, a dot of sriracha and a sprinkle of gomasio.

      Notes

      Japanese Kewpie mayonnaise is our preference for this deviled egg recipe. It's the same stuff used to make spicy mayo for sushi, and you guys, it's a dream.

      Nutrition Information

      Amount Per Serving:

      Calories:: 76 Total Fat:: 6.2g Carbohydrates:: 0.3g Fiber:: 0.1g Protein:: 3.2g

        Beet, Goat Cheese and Mint

        Prep Time 40 minutes
        Cook Time 15 minutes
        Total Time 55 minutes
        Serves Serves 4 to 6 as a side dish

        Ingredients

        • 1/4 cup apple cider vinegar
        • 2 tablespoons olive oil
        • 2 teaspoons granulated sugar
        • 1 teaspoon kosher salt, plus more as needed
        • Freshly ground black pepper
        • 2 pounds cucumbers (about 4 medium)
        • 2 tablespoons finely chopped fresh chives

        Directions

        Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

        Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

        Preheat the oven to 450°F.

        1. Whisk together the first 6 ingredients in a large bowl.

        2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

        3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

        4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

        5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

        6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

        7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

        Notes

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        Bagels and Lox Deviled Eggs

        Oh hi, did you want to combine the very best of the very best classic brunch buffet items — bagels and lox and deviled eggs — into a dreamy two-bite wonder?

        I did. So I did.

        Tip

        For all of our deviled egg recipes, start with perfect hard boiled eggs.

        How to make bagels and lox deviled eggs

        We incorporated all our favorite elements of a great bagels and lox platter into this savory, fun deviled egg variation. Bagels and lox deviled eggs are an equally good contender to prep and serve fully dressed, and also to include in a deviled egg bar where guests can top their own eggs with garnishes.

        Here's what to include:

        • Buttery, toasted panko breadcrumbs — a crunchy but not overwhelming nod to bagels
        • Smoked salmon, cut into manageable pieces
        • Capers
        • Minced chives (or, if you like, red onion — but the minced shallot in our deviled egg filling already gently evokes the red onion on a bagel and lox platter)
        • A dollop of crème fraîche stirred into the yolk mixture, in place of cream cheese

        Deviled egg recipe basics

        Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.

        Bagels and Lox Deviled Eggs

        These crowd-pleasing bagels and lox deviled eggs are full of flavor and protein. Begin with perfect hard-boiled eggs (and homemade mayo if you like, though to be honest I rarely do these days!) and this anytime buffet star will be ready in no time.
        Prep Time 20 minutes
        Cook Time 5 minutes
        Total Time 25 minutes
        Serves 24

        Ingredients

        • 1 dozen peeled perfect hard-boiled eggs
        • 1/2 cup mayonnaise
        • 2 tablespoons crème fraîche
        • 2 teaspoons dijon mustard
        • 3/4 teaspoon fine sea salt
        • 1/4 teaspoon freshly ground black pepper
        • 1 medium shallot, minced
        • 1 tablespoon butter
        • 1/4 cup panko
        • 2 tablespoons capers, drained
        • 2 tablespoons minced fresh chives
        • 4 ounces smoked salmon

        Directions

        1. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
        2. Mash yolks well with a fork.
        3. Add mayonnaise, crème fraîche, mustard, salt, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Stir in shallot. 
        4. Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
        5. In a small frying pan, melt the butter over medium heat. Add panko and cook, stirring frequently and watching carefully, until lightly browned. Let cool for a few minutes before proceeding.
        6. Shortly before serving, garnish each deviled egg with a small piece of smoked salmon, a few capers, a sprinkle of chives, and a sprinkle of toasted panko.

        Recommended Products

        As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

        Nutrition Information

        Serving Size:

        1 piece

        Amount Per Serving:

        Calories:: 78 Total Fat:: 6.0g Carbohydrates:: 0.7g Fiber:: 0g Protein:: 3.4g

          Beet, Goat Cheese and Mint

          Prep Time 40 minutes
          Cook Time 15 minutes
          Total Time 55 minutes
          Serves Serves 4 to 6 as a side dish

          Ingredients

          • 1/4 cup apple cider vinegar
          • 2 tablespoons olive oil
          • 2 teaspoons granulated sugar
          • 1 teaspoon kosher salt, plus more as needed
          • Freshly ground black pepper
          • 2 pounds cucumbers (about 4 medium)
          • 2 tablespoons finely chopped fresh chives

          Directions

          Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

          Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

          Preheat the oven to 450°F.

          1. Whisk together the first 6 ingredients in a large bowl.

          2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

          3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

          4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

          5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

          6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

          7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

          Notes

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          BLT Deviled Eggs Recipe

          We've been on an unabashed deviled egg recipe bender for like a year now. Classic deviled eggs are hard to argue with, but we also really love changing it up a bit from time to time. 

          Bacon is also hard to argue with, am I right? These BLT deviled eggs combine two classic recipe icons: the Bacon, Lettuce and Tomato Sandwich and Deviled Eggs. Who could ask for anything more?

          Tip

          Start with our perfect hard boiled eggs when making any of our deviled egg recipes.

          Deviled eggs with bacon

          Let's be honest: BLT deviled eggs are essentially deviled eggs with bacon and some other, less important things. They're BYY deviled eggs. Bacon Yadda Yadda. Don't get me wrong, we love yadda and yadda. They make this fun, easy deviled egg recipe variation into something extra-special. But. Just sayin. A bacon-first approach is rarely the wrong approach.

          Deviled egg recipe basics

          Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.

          BLT Deviled Eggs

          These crowd-pleasing BLT deviled eggs are a fun, flavor- and style-filled mashup of two favorite classic recipes. Begin with perfect hard-boiled eggs (and homemade mayo if you like, though to be honest I rarely do these days!) and this anytime buffet star will be ready in no time.
          Prep Time 20 minutes
          Cook Time 10 minutes
          Total Time 30 minutes
          Serves 24

          Ingredients

          • 10 strips bacon
          • 1 dozen peeled perfect hard-boiled eggs
          • 1/2 cup mayonnaise
          • 2 teaspoons Dijon mustard
          • 3/4 teaspoon fine sea salt
          • 1/4 teaspoon freshly ground black pepper
          • 1 medium shallot, minced
          • 2 tablespoons minced sun-dried tomato, plus 24 small sun-dried tomato pieces (see note)
          • 24 nice leaves flat-leaf parsley

          Directions

          1. Cook bacon according to package instructions until crisp. Finely crumble or chop two slices. Cut each of the remaining 8 slices into 3 equal pieces.
          2. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl. Mash yolks well with a fork. Add mayonnaise, mustard, salt, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Stir in shallot, minced sun-dried tomato and crumbled bacon. 
          3. Using a piping bag fitted with a plain tip or a star tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
          4. To garnish each piece, arrange one cut piece of bacon, one small piece of sun-dried tomato and one parsley leaf in the yolk mixture.
          5. Deviled eggs can be made up to a day or two in advance of serving and stored, tightly covered, in the fridge, but hold off on garnishing until right before serving.

          Nutrition Information

          Amount Per Serving:

          Calories:: 91 Total Fat:: 7.6g Carbohydrates:: 0.5g Fiber:: 0.1g Protein:: 4.9g

            Beet, Goat Cheese and Mint

            Prep Time 40 minutes
            Cook Time 15 minutes
            Total Time 55 minutes
            Serves Serves 4 to 6 as a side dish

            Ingredients

            • 1/4 cup apple cider vinegar
            • 2 tablespoons olive oil
            • 2 teaspoons granulated sugar
            • 1 teaspoon kosher salt, plus more as needed
            • Freshly ground black pepper
            • 2 pounds cucumbers (about 4 medium)
            • 2 tablespoons finely chopped fresh chives

            Directions

            Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

            Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

            Preheat the oven to 450°F.

            1. Whisk together the first 6 ingredients in a large bowl.

            2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

            3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

            4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

            5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

            6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

            7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

            Notes

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