You can’t go back to frying or microwaving bacon after roasting it. It’s near impossible. Not IMPOSSIBLE impossible because bacon would be good heated up over a lightbulb, but near impossible.
No curling, no turning, no huge grease splatter mess, and no juggling two dishes between multiple burners while cooking breakfast. Pop it in the oven, time it, and boom. Done. Perfect every time.
- 12 slices thick-cut bacon
- 3 cloves garlic, chopped
Preheat the oven to 375°F.
Lay the bacon out on a parchment- or foil-lined rimmed baking sheet so the slices don’t overlap. Sprinkle the garlic all over the bacon. Roast until crisp, 12 to 15 minutes. (Or omit the garlic; it’s still the best way to cook bacon.)