Honey-Glazed Bacon and Eggs
A sweet and savory twist on classic bacon, this Honey Pepper Bacon is oven-baked to perfection with a sticky honey glaze and cracked black pepper for a satisfying kick. Ready in just 40 minutes, it’s great for breakfast spreads, sandwiches, or adding crunch and flavor to salads and more.
Equipment
- 1 Half Sheet Pan – For even bacon crisping
- 1 Roll Aluminum Foil – For lining and easy cleanup
- 1 Basting Brush – For drizzling honey evenly
- 1 Pepper Grinder – For fresh cracked pepper flavor
- 1 Oven Thermometer (optional) – For precise temperature monitoring
Ingredients
- 8 to 10 slices bacon regular or thick-cut
- 2 tablespoons honey preferably raw or pure
- Freshly cracked black pepper to taste
Instructions
- Prepare the Baking Sheet: Line a large rimmed baking sheet with heavy-duty aluminum foil to catch the drippings and make cleanup easier. Arrange the bacon slices in a single layer without overlapping, allowing space for even crisping.
- Season the First Side: Sprinkle a generous amount of freshly cracked black pepper over the top side of the bacon. The coarse grind adds both flavor and texture to the finished product.
- Flip and Glaze: Carefully turn each slice over and drizzle the honey evenly across the second side. Use a spoon or a silicone brush to spread the honey gently. Finish with another layer of freshly cracked black pepper for balanced sweetness and spice on both sides.
- Cold Start Baking: Place the sheet pan on the middle rack of a cold oven—this gradual heat buildup allows the bacon to render slowly for a crispy, caramelized finish. Set the oven temperature to 350°F (175°C) and let the bacon cook as the oven preheats.
- Bake to Desired Crispiness: Let the bacon bake for 20 to 35 minutes, depending on the thickness and how crisp you prefer it. Start checking at the 20-minute mark, then every 5–10 minutes. The honey should be bubbly and the edges should look golden and crisp.
- Cool and Serve: Once the bacon reaches your ideal doneness, carefully remove it from the oven and transfer the slices to a wire rack or plate lined with paper towels. Let it cool slightly before serving—it will crisp up more as it rests.
Notes
- Choose Your Bacon Wisely: Both thick-cut and regular bacon work well, but thick-cut may need a few extra minutes in the oven for the best caramelization.
- Cold Oven Method: Starting with a cold oven allows the fat to render slowly, resulting in crispier and more evenly cooked bacon.
- Honey Tip: For easy drizzling, warm the honey slightly before using. This makes it easier to spread without tearing the bacon.
- Storage: Leftover honey pepper bacon can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to retain crispness.
- Creative Uses: Try crumbling it over salads, stuffing it into breakfast sandwiches, wrapping it around dates or figs, or even adding it as a bold topping to sweet desserts like maple cupcakes or vanilla ice cream.
