Bacon Breakfast Recipe

Oven method (crispy, hands-off)

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with foil for easier cleanup. Place an oven-safe wire rack on the sheet and lay the 8 bacon slices in a single layer on the rack without overlapping. Bake for 15–20 minutes, rotating the pan once at 10 minutes, until bacon reaches desired crispness (15 minutes for chewier, 18–20 for crisp). Remove from oven and transfer bacon to a plate lined with paper towels to drain excess grease.

Skillet method (faster, more control)

Use a large cold cast-iron or heavy skillet. Arrange bacon strips in a single layer and place over medium heat. Cook 4–6 minutes per side, adjusting heat to prevent burning: lower heat if edges brown too quickly. Flip with tongs every 3–4 minutes for even cooking. When bacon is browned and crisped to your liking, transfer to paper-towel-lined plate to drain.

Microwave method (quickest)

Line a microwave-safe plate with 2 layers of paper towel. Lay 3–4 slices in single layer and top with another paper towel. Microwave on high for 2.5–4 minutes depending on microwave power and desired crispness. Repeat with remaining bacon. Drain on fresh paper towels.

Reserve 1–2 tablespoons of the bacon drippings from the skillet or oven pan for use with eggs if desired; pour excess drippings into a heatproof container to cool before disposing or saving.

Sunny-side or over-easy eggs

If using eggs, heat a nonstick skillet over medium-low and add 1 tablespoon of reserved bacon drippings or butter. When shimmering, crack eggs into a small bowl and gently slide into skillet. Season each with a light sprinkle of salt (about 1/8 tsp total) and a pinch of pepper. For sunny-side, cook undisturbed 2.5–3.5 minutes until whites are set but yolks still soft. For over-easy, cook 2 minutes then gently flip and cook 15–30 seconds more. Remove eggs to plate alongside bacon.

Scrambled eggs

Crack 4 eggs into a bowl, season with 1/4 tsp salt and 1/8 tsp pepper, and whisk until blended. Heat 1 tablespoon butter in a nonstick skillet over medium-low. Pour eggs in and let sit 10–15 seconds, then stir gently with a spatula, folding until soft curds form, about 2–3 minutes. Remove from heat just before fully set; residual heat will finish them. Serve immediately with bacon.

Arrange drained bacon on a serving platter or plates with the prepared eggs if using. Sprinkle chopped parsley over eggs and bacon if desired for color and freshness.

Offer maple syrup on the side for those who like a sweet-salty combination. Serve immediately while bacon is warm and crisp.

Discard used paper towels and cool bacon grease before disposing or store cooled drippings in a sealed container in the fridge for up to 1 month.