Yes, you heard errr, read  that right. Bacon. In the oven. Sure, it heats up your kitchen but at least you are not standing over a hot pan for minutes and minutes on end, trying to get the perfect bacon and to keep it from splattering on your bare skin, or your favorite shirt. (Now, why you would be wearing your favorite shirt while frying bacon, I have no idea … change first!) Oh wait … you don’t need to change when baking it in the oven. If you have a toaster oven, less real estate to heat up the oven. My mom uses hers for bacon.

Preheat your oven to 375 degrees.  Place your bacon in a single layer on a baking sheet with edges (remember the drippings!). The pieces can touch but they can’t overlap. We had to not eat a chunk that didn’t get cooked well enough.

Start checking on the bacon after 15 minutes. I like thick cut back so it takes longer than the thin stuff.

Remove bacon from pan and place on a paper towel lined plate.

The only real drawback of this method: no bacon grease in which to fry your eggs. I can live with that, though, as this gives me perfect bacon every time. RJ, my oldest son, can fry up perfect bacon. I don’t know how he does it. He certainly didn’t learn that from me. Since he won’t always make it for me, this is the next best thing.

See … I told you easy.  I will add pictures to the post this weekend. When I make more bacon. In the oven.