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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!
Ingredients
- 24 frozen cheese and potato perogies defrosted
- 1/3 cup butter
- 1 large onion, chopped
- ½ cup real bacon bits
- ½ cup sauerkraut
- ½ cup light sour cream
- 1 ½ cups old/sharp cheddar cheese * I used light/low-fat
- 1 tsp hot prepared mustard
- 6 eggs
- 1 tbsp fresh dill, chopped
Garnish:
- fresh dill
- light sour cream
Instructions
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Preheat oven to 350 degrees F. Spray a casserole dish with non- stick cooking spray.
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Chop the onions and cook in butter in microwave for 2 minutes.
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Cut each perogy in half and place in the bottom of casserole dish.
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Pour the cooked onion in butter over the perogies, then add the bacon bits.
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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.
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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.
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Pour over perogies, then gently stir in. Sprinkle remaining 1/2 cup of cheddar cheese on top of casserole.
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Cook in preheated oven for 45-55 minutes or until egg is fluffy and no longer runny.
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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.
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Remove from oven and serve warm. Or make-ahead and refrigerate overnight and reheat in the morning.
Recipe Notes
*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 ofThe Country Cook’s Weekend Potluck!
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