Pierogi Breakfast Casserole (with frozen pierogies)

This Pierogi Breakfast Casserole (with frozen pierogies) is the ultimate lazy perogy casserole! Make-ahead and chock-full of yummy potato and cheese perogies, and breakfast things like cheese, eggs, dill, sauerkraut, bacon bits and onions, it's the perfect breakfast potluck dish because everyone loves perogies! If you have frozen perogies and you're not sure what to make with them, this casserole is perfect!

It's not only easy, it's the ultimate lazy man's version of the lazy perogy casserole. It's actually the laziest you can get when it comes to making a perogie casserole. This frozen pierogies recipe is popular any time of the year, but ideal as a main dish for a holiday breakfast or a side dish for a breakfast potluck! It also inspired my Shortcut Lazy Pierogies. This recipe was inspired by a perogy fundraiser for my kids' dance school. I had a lot of frozen perogies to use!

🥘 Ingredient Notes

For this Perogy Casserole, you'll need:

• Frozen cheese and potato perogies. Make sure you defrost your pierogies first! You can buy any brand you prefer or use your own perogies and freeze them. I love Stawnichy's perogies best, but I'll use whatever kind of frozen perogies I have on hand.
• Butter. I use salted butter for this recipe. If you only have unsalted butter, add ¼ teaspoon of salt.
• Bacon bits. Avoid simulated bacon bits and go for the real (crumbled) bacon bits - you can buy bacon bits that taste like the real thing in most grocery stores or you can make your own by chopping up cooked bacon. I use pre-cooked bacon from Costco, as it is less messy and only takes a few minutes to cook in the microwave.
• Sauerkraut. Canned or jarred sauerkraut is near other canned vegetables and pickled items. Some stores carry fresh or refrigerated sauerkraut near the deli or produce section. You can use plain or wine sauerkraut if you can't find plain. Wine sauerkraut is a little sweeter than regular sauerkraut. Make sure it's drained well and the liquid is squeezed out BEFORE you measure.
• Sour cream. I use light sour cream because it's usually what I have on hand. Full fat is fine too.
• Cheddar cheese. Sharp/old cheddar gives this casserole the best flavor.
• Hot prepared mustard. Hot mustard gives this casserole a lot of flavor and a little kick. I use Keen's Hot Mustard.
• Fresh dill. Fresh dill is critical for this recipe! The next best thing is dehydrated dill. If you have an air fryer you can learn how to dehydrate herbs in the air fryer here.

*See recipe card for full list of ingredients and quantities

📖Variations & Substitutions

• Pierogies - you can buy frozen perogies from the grocery store or use your own frozen homemade pierogies. You could use a different savory filling pierogi if you don't want to use potato and cheese.
• Sausages: Add in any type of cooked sausage, such as Ukrainian sausage, Italian sausage, or maple sausage) you like and make it a Sausage Pierogi casserole!
• Onions - you can substitute green onions for white onion
• Dill - you can substitute dried dill, but you'll only need half as much
• WW friendlier -use fat-free sour cream or non-fat Greek yogurt, turkey bacon or turkey sausage, light margarine, and light or fat-free cheese
• Vegetarian -skip the bacon bits!
• Lactose-free -use vegan margarine and a coconut cultured yogurt or lactose-free sour cream and lactose-free cheese.

🔪How to Make Pierogi Breakfast Casserole

With this dish, you're not even attempting to replicate a perogie, you simply use frozen perogies, cut them in half, dump a bunch of other stuff in and bake.

Just how a casserole should be; none of this cooking stuff in advance or fussy layers of this or that. You simply dump, mix, and bake. Easy peasy!

PREP: Preheat oven to 350 degrees F/ 176 degrees C. Spray a ½ quart casserole dish with nonstick cooking spray..

1. Step 1: Cut each defrosted pierogi in half. Place pierogies in the bottom of a casserole dish (don't worry if you have to stack them).

2. Step 2: Chop the onions and cook in butter in the microwave for 2 minutes.

3. Step 3: Pour the cooked onion in melted butter over the perogies, then add the bacon bits.

4. Step 4: Squeeze the liquid out of the sauerkraut by placing it in a sieve and pushing the liquid out. Then chop it into small pieces. Spread the sauerkraut over the perogies in the casserole dish.

5. Step 5: In a medium mixing bowl, whisk together sour cream, hot mustard, eggs, dill, and 1 cup of cheddar cheese (reserve ½ cup cheddar cheese). Mix thoroughly. 

6. Step 6: Pour egg mixture over perogies, then gently stir in.

7. Step 7: Sprinkle the remaining ½ cup of cheddar cheese on top of the casserole. Bake in a preheated oven for 45-55 minutes or until the egg is fluffy and no longer runny. Return to oven, turn up to broil (500 degrees F) for 1-2 minutes longer until cheese bubbles and browns slightly. Watch it carefully, as light/low-fat cheese can burn very quickly. Remove from oven and serve warm.  Or make ahead and refrigerate overnight and reheat in the morning. Serve with a dollop of sour cream and a little fresh dill.

🥟What to serve with Perogy Breakfast Casserole

Perogy breakfast Casserole is reallly a meal in itself so it goes well with a lighter side such as Old Fashioned Fruit Salad (shown).

Because it only has a little bacon it in, sometimes I like to serve it with Air Fryer Kielbasa with Chocolate Marble Biscotti for dessert!

🌡️Storage

Store this breakfast perogy casserole in an airtight container for up to 3 days.

These ingredients don't stand up well to freezing.

👪 Serving Size

This Pierogi Breakfast casserole serves 10. However, you can double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need a larger casserole dish.

❔ Recipe FAQ's