Yes, you can cook bacon in the microwave! It's actually one of the easiest ways to cook it.
As long as you follow a few simple instructions, your bacon will come out wonderfully crispy and evenly cooked. And you don't need a special cooker!
This bacon is absolutely amazing. I resisted the idea for a long time, thinking that it can't possibly be as good as pan-fried or oven bacon.
Happily, I was wrong! Using the microwave to cook bacon is just as good as using the oven or a frypan. The bacon cooks evenly and comes out perfectly crispy. And it's a fast method - faster and easier than any other method.
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Ingredients
You'll only need one ingredient for this recipe: a package of bacon. My instructions work with medium-thickness slices. If you use thin or thick slices, you'll need to adjust the cooking time accordingly.
Instructions
This method for cooking bacon is so easy! Scroll down to the recipe card for detailed instructions and to watch the video. Here's an overview of the steps:
Your first step is to place the bacon slices on a microwave-safe plate lined with paper towels. Make sure the slices don't touch each other.
Next, cover the strips with more paper towels. This is really important - it will prevent splatters.
Then, simply microwave on high until crispy. In my microwave, this takes 4 minutes.
Be careful when removing the plate from the microwave! It will be very hot. Use the edges of the paper towels to hold it, or use oven mitts.
And be sure to remove the slices from the paper towels fairly quickly, or they tend to stick to the paper towels.
Expert tip
As you know, microwave ovens greatly vary. So it's a good idea to check after 3 minutes and see if the bacon is done. You can always add another minute if needed.
Frequently asked questions
No problem! My daughter prefers hers chewy, so when I make it for her, I simply cook it for a shorter time.
I suggest you start with two minutes for four slices, check the bacon, and add one more minute if needed.
It's the fastest way to cook it - faster than pan-frying or baking. It saves you the trouble of cleaning a skillet or a baking sheet. And if you like your bacon crispy, it's also a reliable way to achieve that.
The paper towels are a must. The bottom layer soaks up quite a bit of the rendered fat which helps ensure the bacon turns out crispy. The top layer is also essential, as it prevents splatters.
There's a drawback, of course. Unlike pan-frying or baking, this method doesn't produce tasty bacon grease that can be later used in cooking.
No. There are special microwave cookers on the market, but they are unnecessary.
The paper towels achieve the same goal as those special cookers - draining the rendered fat and preventing splatters.
Variations
The best way to vary this recipe is to season the bacon slices before cooking them. You can sprinkle them, for example, with a bit of cayenne pepper or smoked paprika.
But I usually don't bother. Bacon is so inherently flavorful that I don't feel it needs any help. And if you use spices, there's always the risk that they'll burn.
Serving suggestions
You can use this bacon as you would use any other bacon you cook! It's an obvious breakfast choice, perhaps with microwave scrambled eggs.
It's also excellent in lettuce wrap sandwiches. And it makes a great topping for burgers.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered in a paper towel, in the microwave.
Or enjoy the leftovers cold! Cold cooked bacon is surprisingly delicious.
Related recipes
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Recipe card
Crispy Microwave Bacon
INGREDIENTS
- 8 oz bacon (1 package, 8 medium-thick slices)
INSTRUCTIONS
- Place two paper towels on a microwave-safe dinner plate.
- Arrange four slices of bacon on the paper towels, not touching each other.
- Place two more paper towels on top of the bacon slices.
- Microwave on high until crispy. In my microwave, this takes 4 minutes.
- Remove the plate carefully from the microwave. It will be very hot.
- Repeat with the four remaining slices.
WATCH THE VIDEO:
NOTES
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 