Some mornings just start greasy.
Not emotionally—literally.
Pan-frying bacon means dodging splatter and standing guard.
But martha? she puts it in the oven and walks away.
and this morning, so did I.
Mae said, “you’re making bacon?”
and I said, “I’m making space to breathe.”
same thing, really.
What the Original Looked Like
Her Highness keeps it elegant: rimmed tray, parchment lining, bacon laid out like tiles.
She doesn’t flip. Doesn’t crowd.
Fifteen minutes in a hot oven, and it comes out glossy, golden, perfectly crisped.
She drains it on a towel. Stacks it like a photo shoot.
Serves it like she’s expecting brunch guests at 9 sharp.
Me? I just needed breakfast. And quiet.
What I Did Differently
Used foil instead of parchment. Didn’t want to run the dishwasher.
Didn’t space them evenly. One strip curled like a question mark. Still tasted right.
Ate two before I made coffee.
Felt better than therapy.
The Way It Happened in My Kitchen
Set the oven to 400°F.
Lined the pan with foil—shiny side down, like Mom always said.
Laid the bacon down without thinking. Let the cold grease cling to my fingers.
Opened the window a crack. The oven hummed. That was the only sound.
Fifteen minutes later: golden edges. Bubbled fat.
A smell so deep it felt like home.
Pulled them out. Pressed into paper towels like they were old secrets.
Ate them standing at the sink. No plate. No shame.
A Few Things I Learned
Oven bacon is quieter.
Cleaner.
Still loud enough to matter.
What I Did With the Extras
Mae made a BLT. I just made peace.
Wrapped the rest in foil.
Midnight snack, probably. Maybe not.
Would I Make It Again?
yes.
again. and again.
it’s not just bacon. it’s a small, golden reset button.
That’s As Much As I Remember
crispy edges.
quiet kitchen.
hands that finally stopped shaking.
if you want something to lay next to it, i made martha’s scrambled eggs last week with chives and bad timing. still good.
FAQs
no. the oven does the work. it cooks evenly. trust it.
foil’s easier to clean. parchment gives less curl. both work. don’t overthink it.
edges go golden. fat bubbles shrink. it smells done before it looks done. trust your nose.
yes. fridge for 4 days. freezer for a month. reheat in oven or pan. never microwave. bacon deserves better.
as crispy as you let it. a few minutes longer = snap. shorter = chew. both are right.
Martha Stewart’s Oven-Cooked Bacon – Nell’s Version
Description
Golden, mess-free bacon baked in the oven until crisp and honest. For mornings when the skillet feels like too much.
Ingredients
Instructions
- Preheat the oven. 400°F (200°C). don’t wait too long. just start.
- Line a rimmed sheet. foil or parchment. rimmed is key—keeps the grease from running wild.
- Lay out the bacon. side by side. not touching, if you can. but it’ll still crisp if you don’t.
- Bake. 15–18 minutes. check at 14. it goes from soft to golden quick.
- Drain. use paper towels. press gently. listen to the sizzle fade.
- Serve. on toast, in eggs, or straight from your hand.