No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Less-Mess Bacon

Martha Stewart Living, May 2005

This spatter-free technique puts the "bake" back in bacon. Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper, then lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.


Comments (14)

  • sabbatino michele 6 Apr, 2014

    After coming home from work on a Saturday, I was pretty tired and did not want to stand around cooking bacon the old fashioned way on the stove. I saw this recipe from Martha and thought I would give it a try. Guess who will never make bacon the old fashioned way again?! The bacon was amazing, my kids loved it, and so did I. No mess to clean up except for the baking sheet, which was easy. Thank you Martha for sharing this fantastic no mess not fuss recipe.

  • Menzmama 28 Feb, 2014

    usually do it this way when I add brown sugar etc. - otherwise make it in the microwave between sheets of paper toweling - turns out perfect every time - flat and the fat absorbed in the towel - quick and easy

  • Mary Brady-Hackl 27 Feb, 2014

    I use my convection oven when making bacon, works great and the bacon is so nice and crispy

  • sheehansrback 27 Feb, 2014

    I have been cooking my bacon in the oven for almost 20yrs...always comes out perfect...I line my pan with heavy duty foil...single layers of bacon...bake at 400 for abt 15-20mins...strain the fat into a preserve jar for cooking future dishes..

  • Sheila Ryan Williams 27 Feb, 2014

    This is the best way to make bacon. My daughter told me to try this a few months back. She worked at Panera Bread and they do their bacon this way. It comes out so much better in the oven. I am going to try the brown sugar. Sounds great!

  • jnbrny 6 Jan, 2013

    Thanks Martha. Like your tips and recipes.

  • Marie B 13 Dec, 2012

    I have been cooking bacon in the oven for more than 20 years and love the result. To eliminate mess, line the pan with heavy duty aluminum foil. And for a special treat, sprinkle the bacon with brown sugar and course ground pepper before cooking. Yummy pepper bacon!

  • socal_sarah 9 Sep, 2012

    Just tried this to prep bacon for Bacon Cinnamon Rolls and it worked perfectly! We used to sheet pans with cooling racks over the top and just laid the bacon out. Worked better & cooked more evenly with some space (about 1/2") in between each strip. Thanks for this recipe! Now I won't absolutely DREAD making bacon! :D

  • Darla 27 Aug, 2012

    For a little something different, coat the bacon with brown sugar (goes great with waffles, pancakes, french toast)!!

  • Cathy Mills 19 Aug, 2012

    I never preheat my oven though. Pop your pan in a cold oven. Turn it on and 15-18 minutes later done. Watch closely the last couple of minutes though.

  • Anne R Hayes 5 Aug, 2012

    put the bacon on a rack & it gets even more crispy and you can drain off all the drippings.

  • Anne R Hayes 5 Aug, 2012

    put the bacon on a rack & it gets even more crispy and you can drain off all the drippings.

  • Sue Rucker-Powell 12 Jul, 2012

    I have cooked it in 9 x 13 Pyrex dishes sprayed with Pam for years. It does not curl, and I bake it at 400 degrees. I usually do 3 pounds at a time, put it in a gallon ziplock bag and microwave it when ready to use. It is beyond delicious.

  • michaelcookson 5 Nov, 2011

    It really works. It also keeps the bacon nice and flat. It's kind of cool how it looks when done baking.