(edit to add.. this method is bacon from raw - not pre-baked/cooked in the oven....)
I wrap two strips of bacon per "slot" in aluminum foil. ensure the whole package is wrapped tight - the foil prevents (rapid) desiccation of the bacon....
at best, open & remove as many strips as needed about 30 minutes prior to cooking. this gives the two strip units time to thaw so you can separate the strips. if you get stuck in the 'still froze' situation, give (two) strips 30 seconds at high to thaw, then separate and continue....
...the microwave . . . for years I refused to do / believe - but it works just fine, as follows:
m/w safe plate, two paper towels on the bottom
single layer of bacon strips
cover with single layer paper towel (prevents messy spatter)
m/w on high one minute per strip (starting point . . )
NOTE! all microwaves are slightly different so you must adjust the 'one minute' guidance to the power of your m/w and also the degree of 'crisp' you prefer.
for decades I was a fry-in-the-(cast iron) pan type. I've been converted . . . actually less greasy since the paper towels soak it up during the m/w.
I've done 2, 3 and 4 strips on a 'two paper towel base' - for more qty of strips you'll need bigger plate and more paper towels to soak up the grease.
