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Better Bacon

Better Bacon recipe

Want to make bacon even better? Cut out the muss and fuss by baking it. This technique’s perfect for when you want to serve a brunch crowd or just need a hands-off side dish. The best part is that because the bacon is baked over foil, there’s almost no cleanup.

Method

  1. Heat oven to 350 degrees F. Line a cookie sheet with foil; place a wire rack on the foil.
  2. Arrange the bacon in a single layer on the wire rack.
  3. Bake for 20 minutes.

This quick-fix technique will leave you plenty of time for getting creative with flavors. Need inspiration? Try one of these combos, which rose to the top in a recent bacon baking binge we had in the Pillsbury kitchens.

Parmesan and Garlic Pepper Bacon

This pairing of cheese and bacon just might do us in with all its collective yum-ness. A dash of garlic pepper seasoning seals the deal.

Praline Bacon

Candied bacon? We're so in. Sprinkling the slices with a sweet and crunchy layer of chopped pecans and brown sugar takes this side to a whole new level.

Honey Mustard Bacon

Nothing more to do here than brush the bacon slices with your favorite honey mustard before they go in the oven. Couldn't be easier.

Peppered Brown Sugar Bacon

The bite that comes from the duo of pepper (black and cayenne) is tempered by the smooth sweetness of brown sugar and the fattiness of the bacon. We thought the sweet and spicy blend was pretty near perfection.

Herb Seasoned Bacon

We used a salt-free herb blend for this simple yet flavorful mix. No need to follow the rules, thought. Get creative by using favorite blends from your cupboard.

Balsamic and Brown Sugar Bacon

Watch out, egg bake! This sweet and savory blend of ingredients, which caramelizes beautifully in the oven, just might make this bacon side the main brunch attraction.

Spicy Maple Bacon

You'll feel the heat from this sweet and spicy bacon, which is brushed with maple syrup and Sriracha, the hot sauce of the moment. But the wonderful fattiness of the bacon makes sure it's not overwhelming.

Reprinted with permission from Pillsbury.


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