I was a skeptic of oven-baked bacon at first. Give up cooking the long strips in my beloved cast iron skillet? Really? There’s just something that feels so nostalgic and right about cooking bacon that way — tenderly flipping and monitoring the progress of every slice, although yes, while nursing the occasional oil-spatter burn. For a few quick slices, I still think a skillet is the way to go; but when cooking a pound or more of bacon for a big Saturday brunch or for a week of easy meal add-ins, I am a total oven-baked-bacon convert.
I find that a pound of medium-thick bacon fits on a single baking sheet. To cook even more (or if your bacon doesn’t all fit on one sheet), you can cook two baking sheets at once.
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