How to Cook Bacon in the Microwave: The Method That Changed My Morning Routine Forever

I'll admit it – I was a bacon snob for years. Cast iron skillet, perfectly rendered fat, the whole nine yards. Then one hungover Sunday morning in my tiny apartment, with a sink full of dishes and approximately zero patience, I discovered something that fundamentally shifted my breakfast game. Microwave bacon isn't just possible; when done right, it's legitimately good.

The first time someone suggested microwaving bacon to me, I think I actually laughed out loud. It seemed like culinary blasphemy, right up there with putting ketchup on a well-done steak. But here's the thing about cooking – sometimes the "wrong" way teaches you something profound about the right way.

The Science Behind Why This Actually Works

Bacon is essentially fat and protein bound together in delicious strips. When you cook it traditionally, you're rendering that fat while crisping the protein. The microwave does something interesting here – it heats the water molecules in the bacon, which causes the fat to render from the inside out. It's not the same process as conduction heating in a pan, but the end result can be surprisingly similar.

What really blew my mind was learning that commercial kitchens have been using specialized microwave systems for bacon prep since the 1980s. Those perfectly uniform strips at your favorite diner? There's a decent chance they started their journey in a microwave.

Setting Up Your Bacon Station

You need three things: paper towels, a microwave-safe plate, and bacon. That's it. No special bacon trays, no fancy gadgets. I've tried those ridged microwave bacon cookers, and honestly? They're solving a problem that doesn't exist.

Layer your plate with two paper towels. Arrange your bacon strips in a single layer – and here's where I differ from most advice you'll read. Don't obsess about keeping them perfectly straight or separated. Bacon wants to curl and twist; let it. Those irregular edges become extra crispy bits, which are basically bacon candy.

Cover with another paper towel. Some people use just one on top, but I find two prevents any potential splatter while still allowing steam to escape.

The Timing Dance

This is where microwave bacon gets tricky, and why so many people give up after one rubbery attempt. Every microwave is different, and I mean dramatically different. My 1000-watt unit at home needs about one minute per strip. My mother's ancient 700-watt beast needs nearly two minutes per strip. The fancy 1200-watt model at my office? Forty-five seconds per strip, max.

Start with this formula: 30-45 seconds per strip for your first batch. Check it. Still floppy? Add 15-second intervals. The bacon will continue cooking for about 30 seconds after you remove it, so pull it just before it reaches your ideal crispness.

I learned this the hard way after turning perfectly good bacon into carbon chips more times than I care to admit. Now I set my phone timer for shorter intervals and check obsessively. Better to add time than to explain to your roommates why the kitchen smells like a tire fire.

The Thick-Cut Dilemma

Thick-cut bacon in the microwave is... complicated. It's doable, but you're fighting physics. The thicker the cut, the more uneven the cooking. I've had decent success by starting thick bacon at 50% power for the first minute, then switching to full power. It takes longer, but you avoid the dreaded crispy-outside-raw-inside situation.

Honestly though? Save your artisanal thick-cut bacon for the skillet. The microwave shines with standard-cut bacon, the kind that comes in those vacuum-sealed packages at every grocery store.

Paper Towel Politics

Let's talk about waste for a second. Yes, you're using paper towels. Yes, that feels environmentally irresponsible. But consider this – no splatter on your stovetop means no paper towels for cleanup. No greasy pan means less hot water and soap down the drain. It's not perfect, but it's not the ecological disaster some make it out to be.

I've experimented with reusable options. Silicone mats work but don't absorb the grease, leaving you with bacon swimming in its own fat. Cloth towels are a nightmare to clean. Sometimes the disposable option is the practical option.

The Crispness Spectrum

Microwave bacon has a different texture than pan-fried bacon. It's crisper, more brittle, less chewy. Think bacon chips versus bacon strips. For sandwiches, this is actually ideal – it doesn't pull out when you bite. For eating straight, it's a matter of preference.

The edges always cook faster than the center in a microwave. Instead of fighting this, I've learned to embrace it. Arrange fattier pieces toward the outside of the plate, leaner pieces toward the center. It's not perfect, but it helps.

When Microwave Bacon Makes Sense (And When It Doesn't)

Sunday brunch for eight people? Use the stovetop. Quick BLT for lunch? Microwave all the way. Bacon bits for a salad? Microwave, then crumble. Bacon-wrapped anything? Please, for the love of all that is holy, use your oven.

The microwave method really shines for small batches. One to six strips is the sweet spot. Beyond that, you're better off with traditional methods. I've tried microwaving a whole pound of bacon in batches, and by the time the last batch was done, the first was cold and sad.

The Grease Situation

Here's something nobody talks about – microwave bacon produces incredibly clean grease. Because it's absorbed by the paper towels and hasn't been exposed to high direct heat, it's perfect for saving. I keep a mason jar in my fridge specifically for microwave bacon grease. It's lighter in color and milder in flavor than skillet drippings, which makes it versatile for cooking.

Just peel the bacon off the paper towels and let them cool. Once the grease solidifies, you can scrape it off with a spoon. It's like bacon butter, and yes, it's as good as it sounds.

My Biggest Microwave Bacon Mistakes

I once tried to microwave an entire package of bacon at once by layering it between multiple paper towels. The middle pieces steamed, the outer pieces burned, and I created what can only be described as a bacon lasagna of disappointment.

Another time, I forgot to put paper towels under the bacon. The grease pooled, the bacon essentially deep-fried in its own fat, and I spent twenty minutes scrubbing my microwave. Learn from my failures.

The Smell Factor

Let's be real – microwave bacon doesn't fill your house with that intoxicating bacon aroma the way stovetop cooking does. The smell is contained, subdued. For some, this is a dealbreaker. For those of us in apartments with sensitive smoke detectors or judgmental vegetarian roommates, it's a blessing.

Beyond Basic Bacon

Once you master the basic technique, you can get creative. Sprinkle brown sugar on the bacon before microwaving for a candied version. Black pepper and a tiny bit of cayenne creates a spicy kick. Just remember that any additions will affect cooking time and might increase splatter.

I've even successfully made bacon-wrapped jalapeño poppers in the microwave, though that's pushing the boundaries of what this method can handle. The key is partially cooking the bacon first, then wrapping and finishing.

The Bottom Line

Microwave bacon isn't going to win any culinary awards. It's not the method you use when you want to impress someone with your cooking skills. But it's fast, it's clean, and it's consistent. In our increasingly busy lives, sometimes that's exactly what we need.

I still break out the cast iron for weekend breakfast. But on a Tuesday morning when I have eight minutes before a Zoom call and desperately need protein? That microwave is my best friend. And the bacon it produces is more than good enough to make me happy.

The food world is full of purists who will tell you there's only one right way to do things. But cooking is about adaptation, about finding what works for your life. If that means embracing the microwave for your bacon needs, welcome to the club. We meet every weekday morning, and yes, the bacon is always crispy.

Authoritative Sources:

Baldwin, Douglas E. Sous Vide for the Home Cook. Paradox Press, 2010.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.

National Pork Board. "Bacon Handling and Cooking Guidelines." Pork.org, National Pork Board, 2019.

Rombauer, Irma S., et al. Joy of Cooking. Scribner, 2019.

United States Department of Agriculture. "Safe Minimum Internal Temperature Chart." USDA Food Safety and Inspection Service, 2020.