Peppered Bacon

Thick-cut bacon coated in freshly ground black pepper and baked until golden, crispy, and deeply flavorful. Perfect alongside eggs, on a sandwich, or crumbled into salads and bowls. Bonus flavor points if you use a mix of black and pink peppercorns ground coarsely.

Why You'll Love Peppered Bacon

This isn't just bacon-it's bacon with bite. Coating each strip in freshly ground black pepper before baking gives you crisp, savory strips with a bold, aromatic punch. The coarse grind adds texture and flavor that's irresistible whether you're stacking it on a BLT, serving it with eggs, or crumbling it over your favorite veggie bowl. Bonus points if you mix in pink peppercorns for floral heat and use a grinder that gives you a coarse finish.

Tips and Tricks

• Use a cooling rack over foil: This setup keeps the bacon crispy on both sides and lets the fat render evenly.
• Grind fresh pepper just before using: It's more aromatic and flavorful than pre-ground.
• Flip and re-season: Don't forget to season both sides-pepper flavor builds with each layer.

Variations

Want to customize your peppered bacon? Try these twists:

• Mix your peppercorns: Use a blend of black, pink, and white peppercorns for complexity.
• Sweet and spicy: Add a sprinkle of brown sugar or maple syrup for a sweet kick.
• Smoky finish: Try a touch of smoked paprika along with the pepper for added depth.

Substitutions

Here are some easy swaps depending on what you have on hand:

• Regular bacon → Thick-cut bacon: Adjust cook time slightly for thicker slices-add 5-7 minutes per side.
• Black pepper → Crushed red pepper or Aleppo: For a slightly different heat and flavor profile.
• Oven → Air fryer: Cook in batches at 375°F for 8-10 minutes, flipping once.

Best Served With

• Fried or scrambled eggs and toast
• Layered into a BLT with heirloom tomatoes
• Crumble over roasted Brussels sprouts or a wedge salad
• Paired with French toast or pancakes for a savory contrast

How to Store Leftovers

• Let bacon cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet or low oven (300°F) for 5-7 minutes to regain crispiness.
• You can also freeze bacon strips between layers of parchment for up to 2 months-just reheat from frozen in the oven.

Common Questions

Peppered Bacon

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Thick-cut bacon coated in freshly ground black pepper and baked until golden, crispy, and deeply flavorful. Perfect alongside eggs, on a sandwich, or crumbled into salads and bowls. Bonus flavor points if you use a mix of black and pink peppercorns ground coarsely.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 45 minutes mins

Course: Breakfast, Garnish, Meat

Cuisine: American

Calories: 2

Ingredients Equipment Method Nutrition

Ingredients

  

• ½ slab bacon
• Freshly ground black pepper to taste

Equipment

• Cooling rack
• Pepper grinder
• Aluminum foil
• Baking Sheet

Method

 

1. Preheat the oven to 375°F.
2. Arrange the bacon slices on a cooling rack set over a foil-lined baking sheet.
3. Generously coat the top side of the bacon with freshly ground black pepper.
4. Transfer to the oven and bake for 20 minutes.
5. Remove from oven, flip each slice, and coat the second side with more black pepper.
6. Return to the oven and bake an additional 20 minutes, or until bacon is crispy and most fat has rendered.
7. Let cool slightly before serving.

Nutrition

Calories: 2kcalCarbohydrates: 0.01gProtein: 0.1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 0.3mgSodium: 3mgPotassium: 1mgVitamin A: 0.2IUCalcium: 0.03mg

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