This oven-baked Spiced Rosemary Bacon is seasoned with a sweet-savory spice herb mixture. Delicious with pancakes and eggs or add to sandwiches, salads, and more.
Bacon is one of my favorite indulgences. I love eating it for breakfast alongside eggs or pancakes. I love adding it to salads, pasta, risotto, and sandwiches. And of course, I love practically anything that is wrapped in bacon!
I seasoned this rosemary bacon with a sweet and savory mixture that takes this bacon to the next level. Eat it as is... it's addicting! Or add it to other dishes, like a turkey club... it's life-changing! Additionally, I baked this rosemary bacon in the oven which is the easiest way to cook bacon.
I prefer thick-cut bacon for its meaty bite, but you can also use regular-sliced bacon. I seasoned this spiced rosemary bacon with a sweet and savory rub made of:
- fresh rosemary
- brown sugar
- ground cinnamon
- ancho chili powder
- ground allspice
Why make bacon in the oven
Making bacon in the oven is my favorite way to cook bacon... and for many reasons.
- It's less messy. There's no greasy splatter on the stove. And lining the baking sheet with foil provides for easy clean-up.
- The oven allows for even cooking. There's no need to stand over a hot pan constantly flipping bacon to ensure each slice is cooked to perfection. The bacon will cook evenly in the oven to your desired level of crispness.
- It's convenient for large batches. Making bacon in the oven is an easy way to cook larger batches at one time.
- You can multi-task to save time. White the bacon bakes, you can prep other parts of the meal or simply enjoy the downtime.
How to make bacon in the oven
- Preheat the oven to 400 degrees. This temperature allows the bacon to cook evenly throughout.
- Line a half sheet pan with foil and a baking rack. The aluminum foil helps with easy clean-up. The baking rack allows the heat to circulate around the bacon and also allows for the excess fat to drip away. If you don't have a baking rack that fits the sheet pan, you can place the bacon directly on the aluminum foil. After baking, transfer the bacon to a paper towel-lined plate to drain the excess fat.
- Arrange the bacon on the rack without overlapping. This helps the bacon to cook evenly. For this rosemary bacon, coat each side of the bacon with the seasoning mixture before arranging the bacon on the rack.
- Bake until the bacon reaches the desired crispness. Bake time will depend on the thickness of the bacon and the desired level of crispness. Thin, regular cut bacon may cook in as little as 8-12 minutes, while thick-cut bacon will likely take 20-30 minutes.
- Allow the bacon to rest for approx. 5 minutes. The bacon will crisp up as it cools.
Ways to use bacon
Bacon is incredibly versatile and adds wonderful flavor to so many dishes. This spiced rosemary bacon will elevate salads, sandwiches, brunch spreads, and more.
- Serve with breakfast or brunch. Rosemary bacon is delicious in a brunch bowl or on a toast bar.
- Add to salads like this Halloumi BLT salad, Broccoli and Cauliflower Salad, or Warm Brussels Sprouts Caesar Salad.
- Layer on sandwiches such as this Triple Decker Turkey Club Sandwich.
- Stir into pasta dishes like Creamy Corn Pasta with Bacon or BLT Pasta Salad with Creamy Dressing.
- Top pizza like this Corn, Bacon, and Pine Nut Pizza or add to soups like Loaded Potato Gnocchi Soup.
Uncooked bacon - Once opened, store in an airtight bag and use within 7-10 days. Unopened packages can be frozen for up to one month.
Cooked bacon - Store in an airtight bag for up to 4-5 days.
- Bacon-Wrapped Jalapeno Poppers
- Bacon-Wrapped Balsamic Brussels Sprouts
- Bacon Horseradish Dip
- Maple Dijon Bacon Wrapped Smoked Sausage
- Bacon Jalapeno Cheddar Quiche
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Spiced Rosemary Bacon
- 4 tablespoons fresh chopped rosemary
- 4 tablespoons light brown sugar
- ½ teaspoon ground allspice
- ½ teaspoon ancho chili powder (or chili powder)
- ¾ teaspoon ground cinnamon
- 8 slices thick-cut bacon
- Preheat oven to 400 degrees. Line a half-sheet pan with aluminum foil and a baking rack. Set aside.
- To a small bowl, add the chopped rosemary, allspice, ancho chili powder, cinnamon, and brown sugar. Stir to combine.
- Pour the mixture onto a piece of parchment paper and spread out slightly. Place a slice of bacon on the herb mixture and press to adhere. Flip the slice over to coat the other side. Place the bacon on the prepared pan. Repeat with the remaining slices of bacon. Arrange the bacon on the sheet pan without overlapping.
- Bacon until the bacon reaches the desired level of crispness. For thick-cut bacon, this will take approx. 20-30 minutes. If using thin-sliced bacon, start checking doneness after 8-10 minutes.
- Let bake rest for approx. 5 minutes before serving. Bacon will continue to crisp as it cools.
- Store leftovers in an airtight bag in the refrigerator for 4-5 days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.