Hickory Smoked Bacon
Pre-cook thick-cut bacon in batches to have ready-to-reheat protein on hand all week. This batch component stores in the refrigerator for quick breakfasts, BLTs, or recipe add-ins. Cook multiple sheet pans at once to maximize oven efficiency and meal prep value.
Equipment
- Oven
- Half-Sheet Pan
- Parchment Paper
- Storage Container
- Skillet
Ingredients
- 2 lb Bacon thick cut, your preferred variety
Instructions
- Preheat oven to 375°F.
- Line half-sheet pans with parchment paper.
- Arrange the bacon on the parchment so the edges are just touching.
- Bake for 20 minutes until the bacon is cooked through but not crispy.
- Remove from oven and let cool.
- Store in an airtight container in the refrigerator for up to one week.
- When ready to use, reheat in a skillet or oven to your desired crispiness.
- Reheat to at least 165°F.
Notes
Cooking bacon to just-done rather than crispy is the key technique here—it finishes properly when reheated without becoming overdone. Using parchment paper simplifies cleanup and prevents sticking. Store cooked bacon in an airtight container in the refrigerator for up to one week, reheating portions as needed in a skillet or oven to 165°F. This approach eliminates morning mess and speeds up breakfast assembly. If you have oven space, running three sheet pans simultaneously makes the most of your time and energy costs.
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