Crispy Bacon In Oven Food

BACON IN THE OVEN

Steps:

• First all you need to do is take the bacon and lay it down on any of the following, cookie sheet, parchment paper (not wax paper as the wax can melt and/or the paper can catch fire), or aluminum foil. We do this for an easy clean up but if you want just lay down on your baking pan. Then sprinkle the bacon with black pepper.
• Next turn on your oven to 400 degrees fahrenheit.
• Put your bacon in and wait about 15 min to check on it then as soon as the bacon is crispy brown or golden brown take it out and you're done!

CRISPY OVEN-BAKED BACON

Steps:

• Line a rimmed baking sheet with parchment paper. Place bacon on sheet and place in a cold oven.
• Set the oven to 400 degrees F (200 degrees C) and cook bacon until crispy, 25 to 30 minutes.

CRISPY BACON IN THE OVEN

Steps:

• PLEASE NOTE: DO NOT PREHEAT THE OVEN!!
• Line a rimmed baking sheet very well with heavy-duty aluminum foil. I like to use the extra-wide aluminum foil for lining my baking sheets when cooking bacon. **If you use to skinny pieces to line the baking sheet, the bacon fats can find their way between them and you've got a mess to clean up later.
• Lay a single layer of bacon over the foil, side-by-side, just barely touching each other, but not overlapping. You can usually fit 10-12 slices of bacon onto the baking sheet, depending on it's size.
• Place the baking sheet of bacon, uncovered, into the COLD oven on the center rack. Now set the oven temperature to 400 degrees F.
• Cook the bacon to your preferred degree of doneness. We like ours more crispy, with a little bit of chew, which is right around 25 minutes. You may have to play around a bit to get to the very best cooking time for your preference and also for your brand and thickness of bacon. Sometimes, depending on the bacon, I flip it over, or at least turn my pan around in the oven half way through the baking time to ensure really even cooking. I think turning the bacon over half way through the cooking time helps it cook faster and also gets it more crispy on each side.
• Using tongs, carefully transfer the cooked bacon to a paper towel-lined plate to drain away any excess fats. Let the bacon cool just a bit to allow it to get nice and crispy. Enjoy!
• Pour the excess bacon fat remaining on the baking sheet through a strainer into your "Bacon Fats" jar to use for future cooking.

CRISPY BACON

Steps:

• Put the bacon in a non-stick frying pan in a single layer. Top with another heavy pan or frying pan that fits snugly into the pan on top of the bacon. If it's not very heavy, top with another pan, or anything heatproof and weighty.
• Fry on a medium-low heat for 10-15 mins until golden and super-crispy. Check the bacon halfway through cooking - increase the heat slightly if there's lots of liquid in the pan, and flip the bacon over. Keep cooking until the bacon is uniformly golden and crisp.
• Drain on kitchen paper before adding to sandwiches or crumbling over salads or soups.

OVEN FRIED BACON - NO MESS, NO CLEANUP!

Steps:

• Use a 4 sided pan like a jelly roll pan.
• Line pan with tinfoil.
• Fold parchment paper to fit over tinfoil in pan. Must use parchment paper & line the pan for easy cleanup, important step!
• Set oven to 400*.
• After lining pan lay strips of bacon on parchment paper.
• Put in preheated 400* for 15 minutes, I turn bacon over after 10 minutes.
• Take out when crispy & lay on paper towels.
• When pan cools roll up tinfoil & parchment paper & throw away, no pan to wash!

CRISPY OVEN BACON AND EGGS

Steps:

• Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
• Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
• Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
• Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.