for years & years i have always made my bacon on the stove-top… patiently watching, flipping, draining the fat & waiting for the perfect strip of bacon to accompany my breakfast and some leftovers to add a salad or soup later on. it’s not easy to tend to bacon cooking & the rest of breakfast.

… but last weekend that all changed when a dear friend visiting was making delicious croissant bacon, egg & cheese sandwiches and started by lining a baking sheet with foil, lining up the bacon and popping it in the oven! by the time the sandwiches were ready to be made, the bacon was done & looked and tasted AMAZING!

5 reasons to bake your bacon…

1. it was so stickin’ simple!

2. clean-up was a BREEZE

3. no oil splatters

4. make the rest of breakfast without overly tending to the delicious bacon

5. … because apparently everyone else is doing it! 🙂

 

 

HERE’S HOW:

 

1. line a baking sheet with foil & pre-heat the oven to 375 degrees
2. lay the bacon on the foil (this was my second pan of bacon… when I got the genius idea to, “hey! i should blog about this!”
3. place the bacon in the oven for 15-20 minutes. nearing the end, check every minute or so, it doesn’t take long for bacon to go from almost to perfect!
4. if you have extra thick bacon like we have from the local butcher, flip the bacon and bakedfor an extra few minutes!

 

 

 

bacon in the oven… a new regular routine on the weekends in our home! add it to yours!!

 

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