Ah, bacon. Who doesn’t love to eat bacon. My family loves it. We go through at least three packages of pasture-raised, nitrate-free bacon each week – eating it for breakfast, packing it in my kids lunch box, or even just as an after school snack that’s packed with protein.
The only drawback with bacon is cooking it. At least it used to be for me. Cooking bacon in a skillet over the stove usually resulted in oil splatters everywhere and me getting burned.
I’ve got a super easy way to cook bacon perfectly without the mess and you can even cook in bulk without adding extra time.
The secret? Cook bacon in the oven! This is what restaurants do to cook a lot of bacon at once. But you can do it at home too to save time and grease splatters (who else gets burned every time cooking bacon the traditional way?).
Try your oven-baked bacon with this delicious gluten-free egg quiche
And remember to save that bacon grease!
I keep my lard in a glass container and store it in the refrigerator. I use it as my primary cooking oil for all my savory dishes – including stir fry, sautéed vegetables, browning meat, gluten-free fried fish, and even scrambled eggs. Believe me, once you use lard to cook your eggs, you’ll never go back to olive oil or butter. Lard has so much flavor and just a little bit goes a long way.
Plus, it’s so economical to use rather than buying cooking oil (find out what you want to avoid traditional soybean and other cooking oils).
- 12 oz. package of nitrate-free bacon
- Heat oven to 400 degrees.
- Line a large baking pan with parchment paper.
- Cut bacon in half lengthwise so each piece is about 5-6 inches long.
- Remove bacon from package and line on parchment paper in baking pan. Line each piece next to each other – avoid overlapping.
- Bake for 20 minutes. Remove from heat and let cool.
- Drain bacon fat into a glass container and store in the refrigerator to use later as a cooking oil.
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.
Feature image credit: Bigstockphoto.com / PhotoMiner
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