Savor the taste of homemade puff pastry rolls with bacon and cheese.

Stovetop~30 minComplexity

How to Cook Bacon in the Oven

Name: How to Cook Bacon in the Oven
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
Cuisine: american
Ingredients: Bacon, pork, raw (unprepared)

Oven-baked bacon yields 112 calories and 4g protein per serving across 8 strips — a reliable breakfast staple for tracking. Quick batch prep on a sheet pan removes the guesswork from portion control and macro counting. Stack it into breakfast builds or use it as a calorie-dense side for hitting fat targets.

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Ingredients

8 servings

•
Bacon(227g)

Instructions

1Preheat the oven to 400°F.
2Line a large rimmed sheet pan with parchment paper or foil.
3Arrange the bacon strips on the prepared pan in a single layer, spacing them close together but not overlapping or touching.
4Place the sheet pan on the center oven rack and cook for 15–20 minutes, until the bacon reaches your desired crispiness—limp and chewy at 15 minutes, or golden brown and fully crispy at 20 minutes.
5Transfer the cooked bacon to a paper towel-lined plate to drain excess fat.
6Once cooled, divide the bacon evenly into 8 airtight containers or storage bags for portioning throughout the week.

Nutrition — Per Serving

112

calories

protein

11g

fat

Carbohydrates: 0g
Saturated fat: 3.6g
Sodium: 213 mg
Dietary fiber: 0.0g

8 servings per batch · ~28g each

Macro data sourced from USDA FoodData Central

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Common questions

How much protein does bacon cooked in the oven have per serving?

Each serving contains 4g of protein and 112 calories with 11g fat and 0g carbs. This is best used as a calorie-dense add-on to round out other breakfast components.

How long does oven bacon take to prep?

Listed as quick prep and yields 8 servings at once, making it highly efficient for batch cooking a full week of bacon breakfasts in one oven session.

Is oven bacon good for fat loss?

At 112 calories and 11g fat per serving with minimal protein, bacon works as a flavor addition rather than a primary protein source during fat loss phases.