Big Batch Bacon
Hands down, the easiest and least messy way to prepare bacon. Make a double batch to ensure leftovers are available for BLTs and to crumble atop salads and roasted veggies.
16 oz. (1 lb.) bacon (thick cut preferred)
- Large rimmed baking sheet (18” X 13”)
- Heavy-duty aluminum foil
- Paper towels
- Preheat oven to 400° F.
- Completely cover a large rimmed baking sheet with aluminum foil. (Heavy-duty foil works best as it comes in a size large enough to fully cover pan with overhang on all four sides — making for easy clean-up!)
- Arrange bacon (approx. 12 slices) in a single layer, close together, but not overlapping.
- Bake for 15 – 20 min. or until nearly done. Using tongs, flip slices and continue baking in 2 – 3 min. increments until desired doneness. (Baking time will vary pending the number of slices, their thickness, whether more than one pan baking at a time and your desired crispness.)
- Remove bacon to plate lined with paper towel. Pat dry to remove excess grease.
- Serve immediately. Or, let cool completely and store refrigerated (in plastic food storage bag, up to one week) or frozen (in air-tight freezer-safe storage, up to 3 months).
- Rewarm bacon in oven or microwave before serving.
- For easy clean-up, let the bacon grease cool/solidify on baking sheet. Then, crumple up foil and toss.
- If more bacon is desired, two pans can be baked at the same time. Just rotate the pans after 10 min. and finish baking as directed above.