Yup, a stack of bacon! It’s breakfast, right? Well this is more about technique than a recipe per se. Everyone has their own way of cooking bacon. In the pan, in the oven, even in the microwave. My method involves the oven, covering the pan with aluminum foil, and by placing the bacon on a wire rack placed on the prepared baking sheet. This increases the airflow so the bacon cooks evenly and makes it crispier, and reduces clean up and splatters in the oven. Very much a “set it and forget it” for at least 45 minutes (and then I usually check until it is the crispiness of my liking). It might not completely count as a full breakfast, but it IS bacon, so I’ll eat it! 🙂
Ingredients
1 pound thick cut (or super thick cut) breakfast bacon
Hardware
1/2 sheet pan
aluminum foil
a wire cooling rack that fits into the sheet pan
Directions
Preheat oven to 375F. Completely cover the sheet pan with aluminum foil. This will make clean up much easier and you can just wait for the rendered bacon grease to harden onto the foil, then you can throw the foil away. Set the cooling rack onto the prepared sheet pan, and then lay the bacon lardons onto the rack in a single layer.
Bake for 45-60 minutes. This will depend on the thickness of your bacon and your preference for crispiness. For example, the bacon that is pictured here is “Oscar Meyer Thick Cut Bacon” and I baked it for 50 minutes.
