I think there will be bacon in heaven. My friend is vegetarian (mostly) except for the occasional bit of bacon–I get her. Let’s say bacon just takes things up a level and I would struggle to never eat it again. Let’s just say once every three months or so bacon makes its way into my grocery cart. We have half of the bacon pack for traditional bacon and eggs and the half goes to bacon and avocado toasted sandwiches or hey we’ve even pumped up our pancakes fare with a side of bacon. Like royalty, pancakes and bacon. Did I mention that black bean soup gets this amazing smoky taste with a smidge of bacon. Comforting and delightful.
The truth is that going out for brunch is not really a thing for us anymore (though it does sound dreamy) with small children it can be more effort than it is worth so we bring brunch home.
Back to bacon, stove top cooking can be super messy! You can add a little water to the pan to reduce the spattering.Cleaning the stove is definitely not my favorite chore. Pretty ironic since I spend so much time in the kitchen. The best way to do bacon in bulk is in the oven. This is perfect for when you have brunch guests or are doing some meal planning that includes bacon.
I was ever so relieved when my friend told me about oven style bacon and I’ve never looked back. There’s something about bacon and egg on a bun that takes me back to rustic beach breakfasts with surfing (I was a spectator) in South Africa. I never realized how fortunate we were with the warm Indian Ocean on our door step until I moved inland. May bacon take you back to your bacon memories and may you be thrilled with the reduced clean up of this method.
- 1 package of bacon
- 1 baking tray
- Preheat oven to 400 degrees Fahrenheit
- Place bacon on tray and place in the preheated oven
- Bake for 10-12 minutes until desired crispiness is reached.
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