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Preparing this bacon is literally the first thing I do after I wake up on weekend mornings. I put the bacon in the cold oven, set it to 425 F, brush my teeth, start cooking other breakfast items, and then take the bacon out after 14 minutes — that’s it! My theory is that by placing the bacon in a cold oven to start, as the oven gradually heats, the bacon undergoes a magical transformation from a cold, flabby piece of meat to crispy bacon heaven as the oven hits the 425-degree mark.
Ingredients
- 1 (16 ounce) package thick-cut bacon
Directions
Step 1
Line a large baking sheet with 2 sheets aluminum foil, making sure the sheet is completely covered.
Step 2
Arrange bacon strips 1/2-inch apart on the prepared baking sheet. Place in the cold oven.
Step 3
Heat the oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes.
Step 4
Transfer cooked bacon to a paper towel-lined plate. Let cool for 5 minutes for bacon to crisp.
Tips
I like to use naturally hickory smoked thick-sliced bacon to achieve the best results.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 134 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat3g | 17% |
| Cholesterol27mg | 9% |
| Sodium574mg | 25% |
| Total Carbohydrate0g | 0% |
| Protein9g | |
| Calcium3mg | 0% |
| Iron0mg | 2% |
| Potassium140mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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