At first, I was skeptical of oven-baked bacon. Giving up cooking the long strips in my beloved cast iron skillet? Really?
There’s something so nostalgic and right about cooking bacon this way – tenderly flipping each slice and monitoring its progress, though, yes, putting up with the occasional burn from oil splatters.
For a few quick slices, I still think a skillet is best, but for making a pound or more of bacon for a big Saturday brunch or for a week’s worth of easy additions to meals, I’m a total convert to baked bacon.
I find that a pound of medium thickness bacon fits on one baking sheet. To cook even more (or if your bacon doesn’t fit on one sheet pan), you can cook two sheets at once.
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