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Baked Bacon (Oven Fried Bacon)

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“Serves 100; allow 3 slices per serving. Reduce bacon by 6 lbs. for 2 slices per person. I used bacon I got over the meat counter in the store, so it was thicker. There were 12 slices per pound, so ask your butcher to weigh a pound and then count the slices. That way you'll have the correct amount. The bread is only here because I need more then one ingredient to post this. I like to fix ours this way when we have BLT's. Then all the bacon is still warm when we sit down to eat.”
READY IN:
30mins
SERVES:
100
UNITS:
US

Ingredients Nutrition

  • 18 lbs thick sliced bacon
  • 1 teaspoon oil (optional)

Directions

  1. Oil not needed, only for a second ingredient so it would post.
  2. Arrange slices in rows, across pans with fat edges slightly overlapping lean edges.
  3. Bake 375 degrees without turning 20-25 minutes (depending on thickness) until bacon is slightly crisp.
  4. I have been draining the grease and flipping the bacon, then back in the oven for 5 minutes or so.
  5. Watch closely.
  6. DO NOT OVERCOOK.
  7. Drain or skim off excess fat at needed.
  8. Drain thoroughly on paper towels.
  9. For those with a convection oven use 325 degrees 20-25 minutes.
  10. The longer you bake after 20 minutes the greater the risk of producing a dry, burnt piece of bacon.

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