Preheat oven to 400°F.  Lightly grease a sheet pan with cooking oil spray. To make clean-up easier, you can also line the sheet pan with foil and grease the surface of the foil. (This will make cleaning the sheet pan much easier later).

Lay bacon across the surface of the sheet pan, trying your best to not have the bacon slices overlap.

Place bacon into the oven and cook about 10-15 minutes or until bacon is starting to get crispy. (How long you cook the bacon for depends on your preference for how you like your bacon. I like mine to be still a little chewy but also crispy so I cooked mine 15 minutes initially. Keep in mind you'll only be cooking the bacon 5 more minutes after this, so the bacon should be about 5 minutes away from your desired consistency at this point.)

Remove sheet pan from oven and arrange bacon so that you have six wells where you can place the eggs. Crack eggs into the wells.

Place bacon and eggs back into the oven and cook about 5 minutes or until eggs whites are set. Garnish with parsley. Add salt and pepper to eggs if desired.