I am a mega fan of bacon, but I have never been a fan of cooking bacon on the stove top. It spurts and splatters grease everywhere and gets the house all smoky! Honestly, the clean up isn’t that fun either. Baking bacon in the oven makes quick work of a messy job and I don’t have to worry about keeping an eye on the stove or getting bacon grease on my clothes. Not to mention the fact, that since I line my pans with tin foil there is hardly any clean up invloved. That’s a total mom win!!
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Want to bake thick cut bacon? You totally can, but you will need to increse the baking time and just keep an eye on it so that it doesn’t burn!
Ingredients
- 1 pack gluten free bacon, we really like Applegate, not thick cut
- black pepper to taste
Instructions
- Line a baking sheet with tin foil then place a baking rack on top. (I have a rack for cooling cookies that I use for making bacon too.) Arrange the bacon on the rack in an even layer without the bacon slices touching or overlapping. Sprinkle fresh cracked peper over the top according to taste.
- Preheat the oven to 400°F and immediatly place the pan with the bacon in the oven. Let cook for 15 minutes before checking on the bacon for desired crispness. I usually go about 17-18 minutes because we like it really crispy.
So now you have your meat, it’s time for our 3 favorite veggie main pairings!
Huevos Rancheros Breakfast Salad || Seriously, who doesn’t LOVE huevos rancheros in all of its forms? We’ve made just about every version imaginable of this classic Mexican breakfast and it never gets old! It doesn’t matter what version I serve though, my kids and I always douse ours in a hearty dose of bacon “sprinkles” for an extra layer of flavor.
Crispy Eggplant Bacon Breakfast Bowl || While the crux of this recipe is the crispy eggplant bacon the rest of the bowl is a pretty phenomenal recipe on its own. While Todd loves the veggie based version our kids pile theirs high with crispy oven baked bacon and I greedily pile my bowl high with both!
Fried Green Tomato Po’Boys || I’m from the south and you know what they say, “You can take the girl out of the south, but you can’ t take the south out of the girl!” Fried green tomatoes are my jam, I just love how they take me back to my Papa’s garden as a little girl. This rich sandwich screams for salty strips of bacon to balance the tart green tomatoes and spicy cajun rémoulade sauce!!
