I started baking bacon after reading this article. What a real time/mess saver. I cook in a Breville Oven, so I can only use a 1/4 sheet pan. I line the pan with a half sheet of KAF parchment (great stuff!) and re-use that sheet 3 times to do the lb of bacon (pouring off the fat between each time). I'm only cooking for myself so I refrigerate the bacon, pull out what I need for breakfast, reheat in the skillet - which leaves just enough fat to fry my eggs. Will NEVER fry bacon again. I do the bacon at 350˚ and cook till it reaches the desired crispness.

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