The Easiest Way to Cook Bacon for a Crowd

April 12, 2013 | By | Comments (5)


I love serving bacon when I’m hosting a brunch, but I hate standing over the stove, frying up slices while my guests salivate hungrily, waiting for each precious strip. The easiest way to cook bacon for a crowd? Bake it in the oven. Here’s how:

Preheat your oven to 425 degrees F. Place a wire rack on a rimmed baking sheet (to catch all the fat that drips off—an extra bonus)—and arrange your bacon on the rack in a single layer. Cook until crisp, about 10 to 15 minutes.

What’s great about this method is that you don’t have to babysit the bacon, it cooks consistently, and you can make large batches at once—no more waiting around for each skillet-full to be ready. And a lot of the fat drips off into the baking sheet; I usually line it with aluminum foil to make cleanup even easier.

Try this method with one of our delicious picks for the best bacon (thick-sliced, peppered, maple, and more).


  1. Marc Borland

    One question. Does it spatter all over in the oven. That’s the part of pan frying we hate. Ugh, what a mess.

    April 18, 2013 at 5:02 pm
  2. Beth

    I’ve tried this and it hasn’t splattered all over the oven. I used the broiler instead. I think it’s faster that way.

    April 18, 2013 at 5:23 pm

    Because the heat is much lower than the stove-top, it doesn’t splatter. I cook mine a bit lower (350 or 375) for longer (20 minutes or so, keep an eye on it the first time to see how it does). I’ve never had splatters. Instead of my rack, I just crumple the foil a bit so the fat drips away and the bacon doesn’t stick. Try it!

    April 18, 2013 at 5:24 pm
  4. kad

    I have not had splatters. I also use non-stick aluminum foil. Works wonderfully.

    April 19, 2013 at 10:35 am
  5. jo

    ;the easy way is to put on newspaper with a paper towel over it put bacon on spread your slices is touching and put 2 paper towels on top and cook in microwave stays flat no grease it goes in paper and is really crispy

    April 19, 2013 at 10:09 pm

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