Club Cracker Crusted Egg Bake

Some mornings call for something a little indulgent, a little nostalgic, and a lot delicious—and this Club Cracker Egg Bake absolutely delivers. Think of it as a quiche’s laid‑back cousin: all the creamy, savory goodness you love, but with a buttery Club cracker crust that brings a salty‑sweet crunch you didn’t know you were missing. It’s the kind of recipe that feels both clever and comforting, the sort of kitchen win that makes you wonder why we ever bothered fussing with pastry dough in the first place.

Inside that golden crust, you’ll find a rich, velvety mix of eggs, cream cheese, sharp cheddar, and plenty of crispy bacon, seasoned simply with salt and pepper so every ingredient gets its moment. Once baked, it’s finished with bright cherry tomatoes, Italian herbs, and a sprinkle of fresh chives for color and freshness. The result is a brunch‑worthy bake that’s hearty enough for dinner, easy enough for weekdays, and impressive enough for guests. It’s familiar, it’s flavorful, and it’s the kind of dish that disappears faster than you expect.

Club Cracker Crusted Egg Bake

2 sleeves Club Crackers, processed into a fine crumb
½ cup fine butter, melted
8 oz. cream cheese, room temperature
6 oz. white cheddar cheese, diced or chopped with the food processor
6 large eggs
8 oz. fully cooked bacon, diced
plenty of salt and pepper
fresh herbs, for garnish

Preheat the oven to 400°F.

In the bowl of a large food processor, pulse the Club Crackers into a fine crumb. 

Add the melted butter until well combined.

Press the crumb mixture evenly into an 8” x 8” baking dish.

In the same food processing bowl, puree the cream cheese, cheddar cheese, and eggs until smooth. Add the eggs and pulse again until silky. Generously sprinkle with salt and pepper and pulse again.

Stir in the bacon and pour over the cracker crumb crust.

Bake for 30-35 minutes, until bubbling brown.

Remove from oven and cool for several hours.

Garnish with fresh herbs (and salsa, if desired), before slicing and serving.