There seems to be a love-hate thing going on with that naughty comfort food….BACON. People either love bacon and want to eat it on everything, or they despise everything it stands for. Should it be its own food group? Or should it be banned from the face of the planet for its sinful unhealthiness? These days, bacon has had a resurgence in the creative ways it’s served. You can find a recipe using bacon for almost any food imaginable: bacon-wrapped pork, bacon-roasted veggies, bacon and pear salad, maple-bacon donuts, bacon-topped chocolate cake. Some people just simply weed out all added unnecessary ingredients and go for the pure, unadulterated chocolate-dipped bacon!
I’m all in for bacon, maybe with a bit of restraint in how often I indulge. I also love seeing the far-out ways people are using it! However, in my opinion, the best time for bacon is still a traditional, family weekend or holiday BREAKFAST. This recipe is a breakfast no-brainer! Two ingredients, no greasy stovetop to clean, and a delicious side to any egg, pancake or French toast creation you can whip up. And of course, you’ll find us eating it with some German Pancakes and Buttermilk Syrup on Christmas morning!
Caramelized Oven-Cooked Bacon is so simple: slap some bacon in the oven, add a little brown sugar and BAM! You’ve elevated the lowly strip of bacon to a sweet, decadent breakfast treat. YUM! Let’s hope bacon is here to stay 🙂
- 1 pound uncooked bacon
- 3-4 Tbsp. brown sugar
- Preheat oven to 400 degrees.
- Line a cookie sheet with foil. Place an oven-safe cooling rack on cookie sheet.
- Put strips of bacon as close together as possible on the rack.
- Place in oven and bake for about 15 minutes. Check bacon occasionally.
- When bacon is almost cooked through, sprinkle the brown sugar over the bacon. Cook another 5 minutes.
*Use thick-cut bacon for best results.
*The cooking time will vary slightly depending on how crispy you like it.
*Using a cooling rack allows the grease to drip down on the foil for easy clean-up.