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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!
- 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
This recipe is part of The Country Cook’s Weekend Potluck!