How to Make Perfect Bacon
* This post may contain affiliate links to products. If you make a purchase through one of these links Morgan may earn a commission at no extra cost to you.
Have you ever wondered how to make perfect bacon? I guess perfect is in the eye of the beholder but the kind of bacon I’m describing is crispy and buttery and melts in your mouth. After years of experimenting with different temps and times, I think I finally found a recipe that will result in perfect bacon every single time! This recipe is based on what my fiance Carl thinks is the perfect bacon! He loves it so much that after I make it for him he will get up and hug me! I hope you enjoy it as much as we do! This is one of my go-to breakfast sides!
I have an interesting story for you! When I was 26 years old I earned a scholarship to study in China after my graduation from The Savannah College of Art & Design. While in China I stayed in a hotel in Shanghai a few times where they served breakfast in a ground-level hotel restaurant. I used to order eggs and bacon with a cappuccino. The bacon was always served very soft almost like thin slices of Christmas ham! This created a lifelong love of soft bacon for me! But, don’t worry – this recipe is the more popular crispy kind! There is a holiday Brussels sprouts dish that I’d like to share soon that uses the softer style bacon.
Ingredients (serves 2)
5-6 pieces of thawed out bacon (my favorite is applewood smoked)
Instructions
- No pre-heat & Cook at 425 for 22 minutes
- remove from oven & use slotted spatula to transfer bacon to a cloth resuable paper towel lined plate
- pat the grease off the bacon & serve, save the bacon grease for frying eggs or making gravy
Tips: If your bacon is still frozen you can actually defrost it for a short amount of time in the microwave. Depending on what type of baking sheet or pan you use the cooking time could vary slightly.
