Martha Stewart may not be as popular as she once was, but she is still a genius in my book. Her website is where I learned how to cook bacon the only way I will ever cook bacon ever again ever, ever, ever: IN THE OVEN.
Martha calls it “Less Mess Bacon,” which is completely accurate. Just think: No more standing over a skillet! No more splatters all over the stove! Just perfectly cooked, crispy bacon in 15 minutes or less!
Here’s what you do: Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Lay the bacon strips flat on the foil, side by side. Bake until crisp and browned, about 10-12 minutes. Drain the fat from the pan (I reserve it in a ramekin for later use) once about halfway through, and again at the end if needed. Transfer bacon to a paper towel to cool. And I’m pretty sure you know what to do next … EAT!
Lately I’ve been cooking bacon this way on Sunday afternoon in preparation for the week. Then we have bacon when we need it for breakfast, sandwiches and salads, or to sprinkle over an otherwise-plain side dish like broccoli or green beans.
In a pinch you can reheat the bacon in the microwave; but I’ve found the best way to reheat it is to place it on a cookie sheet back in the oven (the same way you cooked it) for a few minutes. I’m sure a toaster oven would work well, too.
Let me know if you get a chance to try this technique! It seriously changed my bacon life.