With this Lazy Pierogi Casserole, you’re not even attempting to replicate a perogy, you simply use frozen pierogies, 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 just dump, mix and bake. Easy peasy!
We have a lot of breakfast potlucks at work and breakfast potlucks are a lot harder than other potlucks because your options are limited. That’s why I have created several breakfast potluck dishes, including these Award-winning Maple Sausage Brunch Bites. They are portable, delicious and perfect for breakfast potlucks at work. But if you are looking for something sweet for a breakfast potluck, then check out my Raspberry Lemon Scones or my Glazed Carrot Cake Doughnut Muffins , if you want to get a little fancier.
And I don’t just love perogies, I love all Ukrainian food. Obviously. And since there aren’t many Ukrainian breakfast recipes out there, I’ve had to create my own. This Ukrainian Breakfast Hash is another great breakfast potluck recipe because it can be made ahead. And like my Ukrainian Breakfast Hash, this frozen perogies recipe is make-ahead, easy and perfect for a potluck.
If you are on the hunt for additional potluck recipes, follow my Potluck Ideas Board on Pinterest !
Pierogi Breakfast Casserole
This Pierogi Breakfast Casserole is the ultimate lazy perogy casserole made with frozen perogies. Make-ahead and chock-full of yummy perogy and breakfast things like cheese, eggs, dill, sauerkraut, bacon bits and onions, it's the perfect breakfast potluck dish because everyone loves perogies!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 people
- fresh dill
- light sour cream
- Preheat oven to 350 degrees F. Spray a casserole dish with non- stick cooking spray.
- Chop the onions and cook in butter in microwave for 2 minutes.
- Cut each perogy in half and place in the bottom of casserole dish.
- Pour the cooked onion in butter over the perogies, then add the bacon bits.
- Squeeze the liquid out of the sauerkraut by placing it in a sieve and pushing the liquid out. Then chop into small pieces. Spread the sauerkraut over the perogies in the casserole dish.
- 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.
- Pour over perogies, then gently stir in. Sprinkle remaining 1/2 cup of cheddar cheese on top of casserole.
- Cook in preheated oven for 45-55 minutes or until 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.
*NOTE: you can substitute low fat or non fat greek yogurt for sour cream **NOTE: 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
Pierogi Breakfast Casserole
Amount Per Serving
Calories 223 Calories from Fat 117
% Daily Value*
Saturated Fat 6g38%
Vitamin A 405IU8%
Vitamin C 2.2mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 223kcal | Carbohydrates: 13g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 456mg | Potassium: 149mg | Vitamin A: 405IU | Vitamin C: 2.2mg | Calcium: 117mg | Iron: 1.3mg
This recipe is part of The Country Cook’s Weekend Potluck!