I have to admit…since I started eating meat again, one of my favorites is bacon. There’s something about it’s crispy goodness that just makes my tummy happy.
But I hate, and I do mean HATE, the mess that it makes. Even with a splatter guard, grease seems to get absolutely everywhere. Maybe I’m just unlucky. But I think it’s the bacon.
So when I heard that you could BAKE bacon, I was intrigued. Yes, I know that this may not be news to you, but this is HUGE news to me!!
The idea is that you can drain some of the fat, get crispy, but not hard deliciousness told me that I HAD to try it. But every single person that I talked to baked the ENTIRE pack of bacon.
I love me some bacon, but if I did that, I’d be the size of a house. I like 2-3 strips with my eggs in the morning, and that’s it. Baking the entire package just seemed wasteful.
Besides, I’m usually eating by myself (unless it’s the weekend!), and all that extra bacon is just a bit much. So I decided to experiment. What if I used a small toaster oven pan? Or even used my toaster oven? It took some experimentation, but I think that I’ve got it nailed. Add a nice runny egg and I’m in heaven.
The first thing that you need to realize is that this method does TOTALLY work with the entire package and a larger pan, if you have more people than just yourself to feed, but it makes me a little bit sad to not have bacon because there’s no one else to share with. I digress….
Perfectly Baked Bacon For One
- 2-4 slices of thick-cut bacon
Preheat your oven to 425 degrees.
Grab a small baking pan and rack. Line your pan with tin foil. Make sure that you cover it well (this will ensure easy clean up later).
If you don’t have a rack that fits your pan, you can lay your bacon directly on the tin foil (I misplaced my baking rack when I moved. Oops!). Just know that you’ll have to blot it before you consume, since it will be greasy coming out of the oven.
Once you’ve foiled your pan (HA!), lay your bacon (I can usually fit 4 slices) on the rack, then put it into your oven.
You want to start your bacon cooking slowly to get it crispy but not burnt, so it’s okay to put the bacon in BEFORE the oven has finished preheating.
I hate burnt bacon (in case you were wondering). Set your timer for 20 minutes.
While you’re waiting, prepare your eggs.
Notice how you aren’t getting tiny little grease burns and stains all over yourself and you kitchen. Go ahead and pat yourself on the back. You deserve it (seriously. I can’t be the only one…right?!). When the timer goes off, pull your bacon out of the oven, plate next to your delicious one-minute scrambled eggs, and enjoy!
Have you tried baking bacon in the oven?
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