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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
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Sue’s Company Bacon
Loading...SKILL LEVEL :
Easy and quickOven-cooked bacon, a brunch favorite
My friend Sue cooks up a mean brunch. I particularly appreciate her breakfast skills, because I NEVER make breakfast or brunch, except for a holiday or back in the day when my son Mikey was in high school and periodically would give me big eyes and say "studies show that students who have had a hot breakfast do better on tests." There is a reason my site is not called Something New For Breakfast!
Back to the bacon
Sue cooks up pounds and pounds of this addictive bacon for her brunches. She bakes the bacon on cookie sheets in the oven with a sprinkling of brown sugar and cracked pepper. The result is spectacular, incredibly easy, and with so much less mess than stove-top cooked bacon. In fact, this bacon is so good, I'm thinking about cooking it for dinner!
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Make a bunch and freeze it
The beauty of this bacon is it can be made in advance and refrigerated or frozen. Just nuke briefly in the microwave. How handy is that? Almost makes me feel like making breakfast!
A cooking method you want to own
There are plenty of sites on the web that describe baking bacon in the oven. Some recommend parchment paper, others foil and others a rack. Some recommend starting with a cold oven. Some flip their bacon and others don't. Some add a sprinkling of brown sugar or maple syrup. It is all good. The key is to switch from cooking your bacon on the stove top and cook it in the oven instead. I have included this recipe, even though there are lots of sources for it, because it is a great technique you don't want to miss out on.
PrintSue’s company bacon
Spectacular, incredibly easy, minimal mess bacon in the oven. If you like bacon, you must try this method of cooking it. You will never go back to stove-top bacon.
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
Ingredients
- 2 pounds thick cut bacon
- 3 T brown sugar
- Fresh cracked black pepper
Instructions
- Heat your oven to 400 degrees. Line your baking sheets with a sheet of foil. It will make your clean up easier. Lay the bacon out on the foil. Sprinkle with sugar and fresh ground pepper.
- Pop in the oven. Bacon will take between 15 and 22 minutes, depending on thickness of your bacon. Remove and drain briefly on paper towels. Don’t let the bacon cool down too much on the towels or they will stick to the paper towels due to the caramelized sugar.
THIS SERVES WELL WITH
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We will never make bacon any other way then the oven again for sure and adding the brown sugar and pepper made it elegant ( funny that bacon can actually be fancy:-) Thank you Sue and SNFD!
And might I add the brown sugar and pepper makes this bacon hugely addicting!
cooking a big pile of bacon also gives you a big jar of bacon fat. excellent for making pie crust
Nothing like a big pile of bacon fat Paul, but I never thought about using it in pie crust. How awesome!
Doesn’t grease splatter all over and make a mess of the oven??? or do you cover it with a tent of tinfoil??
Hi Louise,
I am sure bacon does splatter the inside of the oven a bit, but for me that is so much better than splattering my stove top, counter tops, neighboring pans, arms, etc… When you cook a chicken or a roast you get splatter in the oven too. For me, it is cleaner than cooking bacon on the stove. I just clean my oven regularly.
Everybody I know who tries oven-cooked bacon rarely goes back to stove top. It is easier, cleaner and allows you to cook massive amounts of bacon at the same time if you are feeding a large group. My friend Sue has a big breakfast for her friends occasionally that she calls “Baconalia” due to the huge amount of bacon she cooks in the oven.
Try it. I think you’ll be hooked too.