Remove bacon from fridge. Transfer to a fresh parchment-lined baking sheet (prevents sticking from overnight moisture).
Bake 5 minutes. Flip once with tongs. Bake 4–6 minutes more—until deeply golden, edges curl slightly, and fat is clear (not white). Watch closely—the last minute makes the crisp.
Drain on a wire rack over paper towels (keeps bottom crisp—paper alone steams it).
Tips for Perfect Gravy
(Note: Bacon needs no gravy—but for a bourbon-maple glaze, simmer 2 Tbsp bourbon, 2 Tbsp maple syrup, and 1 tsp Dijon 3 minutes. Brush on hot bacon; broil 1 minute.)
Serving Suggestions
Crumbled over loaded baked potatoes or deviled eggs
Wrapped around dates stuffed with goat cheese
Chopped into carbonara or clam chowder
Paired with fried eggs and sourdough—and a quiet moment to savor it all
