We cook bacon every weekend as part of our Sunday brunch tradition. My husband makes the eggs and toast while I make the bacon and cut the fruit. (Coffee is on a timer and prepped the night before.) Since we have little kids, it’s hard to stand next to the stove and make sure the bacon is prepared perfectly. Plus, I’m never a fan of the fat splattering everywhere and making a greasy mess!

During my days in a professional restaurant kitchen 20 years ago, we always cooked bacon on a sheet pan in the oven. By baking it in the oven, you can prep a lot more at a time and you can put it on a timer without having to be near the stove. But just recently, a friend told me about a trick that not only makes the best bacon but also slashes the cooking time in half.

Of course, I had to try it. 

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