Bacon can be time-consuming -- and messy -- to prepare for a large breakfast or brunch get-together. By precooking the bacon the day before, however, you can serve a large amount, without the hassle of preparing the bacon as your guests arrive. You can add precooked bacon to pasta dishes, casseroles, use it as a topping for soups and salads or tuck it into sandwiches. If you're concerned about your saturated fat and cholesterol intake, choose turkey bacon instead of cured pork bacon. In addition, pick low-sodium brands to keep your sodium intake in check.
Cover a rimmed baking sheet with aluminum foil. Arrange the raw bacon in a single layer on the foil.
Place the baking sheet in a preheated oven and cook, checking frequently, until the bacon is to your preferred level of brownness and crispness. Pour off any accumulated grease, if needed.
Use tongs to place the cooked bacon on a large platter lined with paper towels. Blot any excess grease off of the strips with another paper towel. Allow the bacon to cool.
Put the bacon in zip-top plastic bags and store in the refrigerator at 40 degrees Fahrenheit or less, according to guidelines from the USDA.
- Oscar Mayer: Prep Tips and More Recipes - Bacon
- The Kitchn: How to Make Perfect Bacon in the Oven
- Simple Bites: The Best Do-Ahead Breakfast Foods
- RepublicofBacon.com: Storing Your Precious Bacon - 5 Critical Tips
- Physicians Committee for Responsible Medicine: Billboard Near Pork Board Building Warns Iowans of Bacon-Cancer Risk
- USDA: Refrigeration and Food Safety