Joseph's Best Easy Bacon Recipe


Preparing this recipe is literally the first thing I do after I wake up on weekend mornings. I put the bacon in the oven (must be cold!), brush my teeth, start cooking other breakfast items, and then take the bacon out after 14 minutes - that's it! My bacon theory is that by placing the bacon in a cold oven to start, as the oven gradually heats to 425 degrees F (220 degrees C), the bacon undergoes a magical transformation from cold flabby piece of meat, to simmering deliciousness, to crispy bacon heaven as the oven hits the 425 degree mark. Enjoy!

prep:5 mins
cook:15 mins
additional:5 mins
total:25 mins
Yield:6 servings 


-1 (16 ounce) package thick-cut bacon




Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered. 


Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven. 


Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes. 


Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp. 


Cook's Notes: 

I like to use naturally hickory smoked thick-sliced bacon to achieve the best results. You might want to check on the bacon after 12 minutes or so to account for the differences in oven heating times and/or thickness of bacon. Pair this recipe with Ken's Perfect Hard Boiled Egg recipe which also takes 14 minutes to prepare. 


Nutrition Info: 

134 calories; protein 9.2g; carbohydrates 0.4g; fat 10.4g; cholesterol 27.3mg; sodium 573.7mg.