I tried baking bacon in the oven this morning for breakfast. My daughter and her friends said they like to fix it that way, so I gave it a go. I’m all about things being easy, so I usually just microwave bacon. I know that that is a cardinal sin to some bacon lovers, but like I say, I’m all about easy and it tastes OK – admittedly not as good as bacon fried in the pan or on the griddle as it should be done, but OK. And did I mention it’s easier?
Anyway, I put some bacon in a 9×12 baking dish and some on a metal cooking sheet and then covered them with aluminum foil. I wasn’t sure which type of pan would work best, so I tried both. I put them in a cold oven and set it 400°. I checked both pans after 22 minutes and the bacon on the cookie was burned! I left the 9×12 baking dish in another 5 minutes or so because it wasn’t done yet (we like it crispy). I had to scrape the bacon on the cooking sheet off the pan to get it onto the paper towel to drain and it ended up in bits and pieces and with some pieces inedible. I will use the pieces I salvaged as bacon bits in some other meal. The bacon in the 9×12 dish came out of the dish easily and wasn’t too bad. The texture and taste was pretty much the same as microwaved bacon. The cookie sheet might have worked just as well as the 9×12 baking dish if I had taken it out sooner, but a non stick cookie sheet might be a good idea.
I have concluded that I’m sticking to microwaving my bacon when I want to be lazy. I like microwaving because it’s quicker (I microwave about 6 slices of bacon at a time on a dinner plate sandwiched between layers of paper towel for about 4 minutes or so) and you only have to wash a dinner plate instead of sop the grease out of pan and then wash a big pan. There is no sopping up grease when you microwave between paper towels because it absorbs into the paper towels while cooking so you just toss them out when done.