How to Make Healthy Bacon and Sausages in the Microwave

Frying bacon and sausages is delicious… but it’s also a mess. Grease pops, the smell sticks to everything, and cleanup feels way bigger than breakfast should be. And somehow the food still ends up feeling heavy.

Here’s the trick: the microwave can actually be a lighter option. Not “diet bacon” or anything like that. Just less grease hanging onto your food if you cook it in a way that lets fat drain away.

In this guide, you’ll learn how to make healthy bacon and sausages in the microwave. You’ll also learn the simple setup that helps grease drain away, and the step-by-step cook times for both.

What You Need

You don’t need a bunch of gadgets for this. The whole goal is less grease, less mess, and even cooking, so we’re keeping the setup basic.

• Microwave
• Microwave Bacon Tray
• Microwave-safe cover or paper towel shield
• Tongs or a fork
• Plate (for resting)
• Thermometer (optional)

Healthy Rules Before You Cook (Short But Essential)

Before you hit the microwave button, lock in these three rules. They’re the difference between crispy and lighter… and rubbery and greasy.

Pick the Right Bacon and Sausage

If you want a healthier result, start with what you buy. The microwave method helps, but the package still matters.

For bacon: go with center-cut if you can. It’s usually leaner than regular bacon. If there’s a lower-sodium option, that’s a bonus. And for microwave cooking, skip thick-cut. It tends to cook unevenly, and it stays greasy longer.

For sausages: turkey or chicken sausage can be a lighter choice. But the bigger “gotcha” is usually sodium. Some brands are seriously salty, so a quick label check is worth it.

Your Goal Is Simple: Drain Grease While You Cook

Pan-frying feels heavy for one reason: the meat sits in grease. Then it keeps soaking that grease back up. What you want instead is grease that renders out and drips away.

That’s where a microwave bacon tray comes in. It keeps bacon and sausages slightly raised, so the fat drains beneath them instead of pooling around your food. Less grease clinging to the meat, and cleaner results overall.

Microwave Safety Basics (Don’t Skip This)

Microwaves don’t heat perfectly evenly. So you need a simple routine. Cook everything in a single layer. Leave space between strips or links. Flip or rotate halfway through. Then let it rest after cooking.

That short rest time matters more than people think. It helps finish cooking and makes bacon crisp up better.

How to Make Healthy Bacon in the Microwave (Step by Step)

To cook healthy microwave bacon and sausages, start with the bacon first since it usually takes longer to crisp up. Once the bacon’s done, you can move on to the sausages. Here’s the step-by-step guide to bacon:

Step 1: Preheat the Tray 

Some microwave bacon trays are meant to be preheated, and some aren’t. So don’t guess. If your tray instructions mention preheating, warm the empty tray briefly (usually 30-60 seconds). If the instructions don’t say it, skip preheating and move on.

Step 2: Place the Tray on a Microwave-Safe Plate

Set the tray on a flat, microwave-safe plate before adding the bacon. This keeps everything stable and makes the tray easier to lift out when hot. It also helps catch any grease drips, keeping your microwave cleaner.

Step 3: Lay the Bacon Strips Flat

Lay the bacon in a single layer across the tray. Make sure strips aren’t overlapping, because overlap is what causes the annoying mix of chewy spots and overcooked edges. If you have more bacon than fits in one layer, cook it in a second batch instead of stacking.

Step 4: Cover Loosely

If your microwave tends to pop and splatter, add a loose cover. You can use a microwave-safe cover or a paper towel shield. Keep it loose or vented, don’t seal it tight - so steam can escape and the bacon can crisp.

Step 5: Microwave on HIGH

Microwaves vary a lot, so treat these as starting points. You’re aiming for bacon that looks almost done, because it will crisp more after resting.

• 2 slices: 1:30-2:30
• 4 slices: 3:00-4:30
• 6 slices: 5:00-7:00

If your bacon is thicker than usual, expect it to take longer to cook and to cook less evenly.

Step 6: Flip Halfway Through for Even Crisping

At the halfway point, flip each strip using tongs or a fork, then put it back in to finish. This helps both sides cook more evenly and keeps you from ending up with one side crispy and the other side soft.

Step 7: Finish in Short Bursts (Don’t Rush This)

After your main cook time, check the bacon. If it’s close but not quite there, microwave it in 15-20 second bursts. This is how you avoid burning it. Bacon goes from “perfect” to “too far” really fast in the microwave.

Step 8: Rest for 60 Seconds

Once the microwave stops, leave the bacon on the tray for about 60 seconds. This is where the crisp really shows up, because the bacon firms as it cools a little. It also lets the last bit of heat finish cooking without blasting it any longer.

Step 9: Move to a Clean Plate

After resting, lift the bacon off the tray with tongs or a fork, then transfer it to a clean plate. Most of the grease should be sitting in the tray below, not on the bacon.

If you want it extra light, give it one quick dab with a paper towel. Don’t press hard or you’ll mess up the texture, and serve it while it’s warm and crisp.

How to Make Healthy Sausages in the Microwave

Healthy microwave sausages come down to even cooking and less leftover grease. Here’s the simple step-by-step method to get them hot, through, juicy, and not rubbery.

Which Sausage Do You Have?

Before you microwave sausages, you need to know one thing: are they already cooked or raw? Because the steps change - a lot.

Here’s how to tell in under 10 seconds. Where to look on the package:

1. Front of the pack
2. Cooking instructions panel
3. Small print near ingredients 

You’re looking for wording that indicates whether it’s fully cooked or needs cooking.

Pre-cooked sausage: Choose this if you see phrases like “Fully Cooked,” “Ready to Eat,” “Heat and Serve,” or “Pre-cooked.” That means it’s already safe to eat, you’re just warming it up evenly without drying it out.

Raw sausage: Choose this if you see “Raw,” “Uncooked,” “Cook Thoroughly,” or “Must be fully cooked.” That means you’re cooking it from raw, so you’ll need more time and a safer method to cook it through evenly.

If the pack doesn’t clearly say “fully cooked,” treat it like raw. It’s the safer call, and it prevents the classic microwave mistake: cooked-looking on the outside, undercooked on the inside.

Pre-Cooked Sausages Method

Pre-cooked sausages are the easy mode, because you’re not “cooking” them from raw - you’re just heating them through. The goal here is simple: warm them evenly without drying them out or turning them rubbery.

1. Place the pre-cooked sausages on the microwave bacon tray, leaving a little space between each.
2. Cover loosely with a microwave-safe cover or a paper towel shield (don’t seal it tight).
3. Microwave on HIGH for 30-60 seconds.
4. Flip the sausages.
5. Microwave on HIGH for another 30-60 seconds (use the longer time for thicker links).
6. Let them rest for 1 minute before eating.

Raw Sausages Method

Raw sausages are the “don’t rush this” version because microwaves can heat unevenly. The goal is to cook them all the way through safely while keeping the texture juicy, not dry or rubbery.

1. Place the raw sausages on the microwave bacon tray in a single layer, leaving space between each one.
2. Cover loosely with a vented microwave-safe cover or a paper towel shield (don’t seal it tight).
3. Microwave on MEDIUM power for 2-3 minutes.
4. Flip the sausages and rotate their positions on the tray (outer pieces to the center, center pieces to the outside).
5. Microwave again on MEDIUM power for 2-3 minutes.
6. Let them rest for 2-3 minutes (this helps finish the cooking more evenly).
7. Check the internal temperature in the thickest part: 160°F (71°C) for pork/beef, and 165°F (74°C) for chicken/turkey.
8. If they’re not at temp yet, microwave in 20-30-second bursts, then rest for 1 minute and check again until done.

Preventing Rubbery Sausage (Quick Fixes)

If your sausages come out chewy or rubbery, it’s usually one of these three things:

• Don’t blast on HIGH the whole time. Use MEDIUM power so the inside cooks without the outside tightening up.
• Use rest time on purpose. Let sausages sit for a minute or two after heating so the warmth spreads evenly.
• Don’t overcrowd the tray. Give each sausage a tiny space, or you’ll get hot spots and cold spots.

Can You Cook Bacon and Sausage Together?

Yes, you can cook them together in the microwave, but only if you do it smartly. The main issue is timing: sausages usually need longer, and bacon can go from “perfect” to “crispy-burnt” fast.

It works best when:

• The bacon is regular/thin cut (not thick-cut), and
• The sausages aren’t super thick (small/medium links work best)

Best method (reliable and straightforward):

1. Start with the sausages first since they take longer. Microwave them for 1-2 minutes.
2. Add the bacon to the tray in a single layer (no overlap).
3. Microwave together, then flip everything halfway through.
4. Pull the bacon as soon as it’s done, and let the sausages keep going if they need more time.
5. Finish sausages in short bursts until they’re fully heated (or fully cooked if raw), then rest.

Quick tip: keep the bacon on a separate plate away from the steam while the sausages finish, or it can soften.

Cleanup and Grease Handling

Don’t rush the cleanup while everything’s still blazing hot. Let the microwave bacon tray sit for a few minutes so the grease cools down and thickens a bit. It’s safer and way less slippery to handle.

Once it’s cooled, carefully pour the collected grease into a small container (a cup, jar, or empty can works). Don’t pour grease down the sink. It can harden in your pipes and cause nasty clogs later.

Then wash the tray like normal. If your tray is dishwasher-safe, toss it in. If not, a quick hand wash with warm, soapy water does the job. This primarily works if you rinse it before the grease fully sets.

Frequently Asked Questions

People have a few quick questions when they try making healthier bacon and sausages in the microwave. Here are the most common ones, answered simply so you can cook with confidence.

Is microwave bacon healthier than frying?

It can be, mainly because the grease can drain away instead of the bacon sitting in it. You’re still eating bacon, but this method usually leaves less leftover fat on the final strips.

How do I get bacon crispy in the microwave?

Don’t overlap the strips, and cook in a single layer. Flip halfway, then finish with 15-20 second bursts and rest for 60-90 seconds; that rest is where the crisp really happens.

Can I microwave raw sausage safely?

Yes, but you can’t guess it. Use medium power, flip halfway, rest after cooking, and check the internal temperature to be sure it’s fully cooked.

Why do sausages pop or burst in the microwave?

Steam and pressure build up inside the casing while it heats. Keep your cover vented, and if bursting keeps happening, do 1-2 tiny pokes in the casing (don’t overdo it).

Do I still need paper towels if I use a Microwave Bacon Tray?

Not always. The tray already helps grease drain away, so paper towels are optional. Use a paper towel only as a splash shield if your microwave tends to splatter.

Can I cook bacon and sausage together?

Yes, but timing matters. Start with the sausages first, add the bacon after a minute or two, flip everything halfway, then pull the bacon when it’s done and let the sausages finish if needed.

The Bottom Line

Microwaving bacon and sausages can be a healthier move when you do it the right way. The goal is simple: less grease on your food, less mess in your kitchen, and a better texture than the soggy results. 

For bacon, keep it simple: lay it in a single layer, flip halfway, then finish with a few short bursts until it looks just about done. For sausages, pre-cooked ones only need a quick heat and a brief rest. Raw ones need slower cooking, a flip/rotate, and enough time to cook through evenly.