This is a quick tip for cooking bacon or sausage. This is one that will be a time and clean up saver. Most people when they cook their morning bacon and/or sausage will pull out the frying pan and lay out a couple slices in the pan. The meat will cook and splatter all over the stove top creating quite a mess that needs to be cleaned up later. You also have to wait longer to cook several batches of bacon since the frying pan is only so big.
This tip comes from the food service business out of necessity. Instead of the frying pan method, shingle each slice of bacon on a sheet pan covered with parchment paper. The slices can be touching and overlapping if you have a lot to cook. Put the sheet pan in the oven at 400 until the bacon is cooked to your desired degree of doneness.
Cleanup is easy. Just drain the fat (saving for later to cook with), toss the parchment paper and wash the pan. Any splatter from the bacon cooking will have happened in the oven and it will burn itself off.