Buffet Style Oven Baked Bacon

Do you bake your bacon? I do – and have for years, but my whole family thinks I’m nuts – until they see how easy it is and how little mess there is to clean up and how beautiful each piece cooks, all uniformly and straight with no mess, spatters or bother!

Buffet Style Bacon
Buffet Style Bacon – just out of the oven

I have to put buffet style bacon on my blog, though, even though it isn’t a new or unique idea because I pretty consistently find myself having to google up a recipe! I can’t seem to remember from time to time what temperature and how long to bake it at. So, for me (and maybe for you) here is my “guide.” I made it recently when I made Light Hot Brown Sandwiches.

Although I do have to say, exactly how long you’ll want to bake your bacon depends a bit on the thickness of the bacon, how hot your oven runs and your own personal taste! It was actually at a camp-out when one of the cooks asked me how I liked my bacon and I was so impressed – my answer?  Crisp, with a bit of chew!

Did you know that bacon is often on sale (with coupons) around Holidays? And that it freezes very well and doesn’t take up a whole lot of space? So there you, go, stock up when it’s at a low. 🙂

Light Hot Brown Sandwiches, ready for cheese sauce -this is buffet style bacon
Light Hot Brown Sandwiches, ready for cheese sauce -this is buffet style bacon

Here’s my method – I generally start out “cold” just like I do when I pan-fry. No need to preheat, but if you’re baking something else this is versatile enough to go in a hot oven and at varied temperatures.

Buffet Style Bacon

  • Servings: varies
  • Difficulty: easy
  • Print

Line a tray with foil for easy clean up, drape the bacon across side by side, but not overlapping (if you like really crisp, leaner bacon, use a rack over the foil lined pan) and place in oven. Turn the oven on to 400 degrees and bake to perfection. 14 to 17 minutes for thinly sliced (regular) bacon and 17 – to 20 for thick cut usually does the trick. No need to turn, adjust or fuss, although if you wish, some of the grease may be poured off if it looks like it is in danger of completely covering the bacon. Cook until the bacon is golden brown.

Remove bacon immediately from the tray – and remember that bacon will continue to cook for a bit and will crisp up when it cools just a hair. Just like when it’s cooked in a pan, if you cook it until it is firm it will be too hard when its time to eat it. Place bacon on a paper towel (or whatever you use) to drain.

Then, note the time! Now, you’ll have the timing down for your beautifully cooked, no brainer bacon for any future breakfasts!

Any fat can be easily drained off by adjusting the foil into a “spout” or the grease may be left behind to harden on the foil, folded up and discarded.

Note: If you’d like to bake your bacon along with Oven Baked Hotel Eggs, the oven method will still work just fine. Simply place the sheets of bacon on the shelf under the eggs – obviously the oven will already be preheated, so the bacon won’t take quite as long – check for doneness between 12 – 15 minutes.

From the kitchen of www.frugalhausfrau.com

Baked "Hotel" Eggs
Baked “Hotel” Eggs


I will be bringing Oven Baked Buffet Style  Bacon to Throwback Thursday, No. 17,  where I’m honored to be a co-host as well as to Fiesta Friday number 98, with two brand-new co-hosts, Sadhna @ Herbs, Spices, and Traditions and Natalie @ Kitchen, uncorked.

Make sure to stop by and check out all the posts, and please do contribute one of your own! See you there!


34 thoughts on “Buffet Style Oven Baked Bacon”

  1. I’ve never saved the bacon grease to cook with it later. How long does it keep, and what kind of container do you store it in?

    1. Put it in a little jar in the fridge. It will keep for a few weeks or so, maybe a month or two. Give it a little sniff and you’ll be able to tell if there’s an off or rancid note to it. I don’t use it a lot, but sometimes I’ll use it when I brown the meat for a stew. Yum!! It just kind of depends, but for the most part, I use olive oil…

  2. Here is a tip for you from a 90 yr. old in SC. I met her in 1993 and she cooked bacon this way and along side of it put in a pan of floured sliced green tomatoes!! You flip them over at the same time. When about done she slipped in her bread to toast slightly, added a little mayo for bacon and fried green tomato sammiches! She knew how to eat!!! Bless her heart, she’s gone now, but I will always remember to cook my green tomatoes and bacon at the same time!

    1. Hi Violet- so glad you stopped by to comment! We are just putting in our tomatoes and as usual, probably overdoing it, lol! I can’t wait to try this as I’m quite sure we’ll have an abundance of green tomatoes to use up this fall before the frost hits!!

      1. Great! Love your site!! Also, try this on a burger! I think Applebee’s does this on one of their signatures….

        1. Thanks, Violet. Maybe with cheese and that Sweet Bourbon Barbecue Sauce I posted last week. Although I have to say I had a sandwich at Applebee’s – three porks, oh was it GOOD!!

  3. My mom read the oven cooked bacon idea in a Heloise column eons ago and I thought if Heloise suggested it the whole world used the idea!! The bacon sizzles in the oven but does not splatter at all. I put my bacon on a rack in a pan with sides, it makes the bacon crisper. Don’t forget to save that wonderful bacon grease!!

  4. I’ve seen a few posts like these, and I think it’s a great idea, but I’ve often wondered if this would cause splatters in the oven? Even though we have a self-clean gas oven, I just still seem to get stains from the previous cycle.

    1. It’s very strange, but I’ve never had it spatter anywhere. I guess maybe because it cooks more evenly? I was worried, too, the first time I ever made it. I was also afraid I was going to have to take a spattering tray full of bacon and grease OUT of the oven, but it just doesn’t seem to spatter.

    1. Well, there are so many delicious foods so you probably aren’t really missing out, but delish as it is, I try not to eat it very often – and so many people don’t eat pork but it does seem like bacon is in almost everything lately! Cookies, fudge, cocktails, salads, and so on…

  5. I like turning a package of bacon into a compact stack of bacon sticks that I can put into a container and freeze for when I want a few slices without the work.

    1. I freeze bacon all the time and slice across the package when I want just a few for bacon bits, but it doesn’t sound like that’s what you’re talking about.

      Do you cook it and then freeze it?

      1. Yes, I cut the entire package in half cause I prefer half strips and bake the bacon as you do. Then I toss the drained cooled cooked bacon into a tupperware container and freeze it. I keep a small container of the bacon fat in the fridge as well for sauteeing the onion when I’m cooking chowder etc.

    1. Thanks, Emmi! I tolk my folks that’s why it’s called bacon – for Bake On, but they didn’t believe me!! 🙂 I didn’t know you could bake sausages, but I imagine you’re an expert at it!! I will try it next time – do you pierce them and then bake them?

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