📋 Pierogi Breakfast Casserole (with frozen pierogies) Recipe
This Pierogi Breakfast Casserole is the ultimate lazy perogy casserole made with frozen perogies. Make-ahead and chock-full of yummy perogies and breakfast things like cheese, eggs, dill, sauerkraut, bacon bits and onions, it's the perfect breakfast potluck dish because everyone loves perogies!
Servings 10 people
Calories 223kcal
Ingredients
- 24 frozen cheese and potato perogies defrosted
- â…“ 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 teaspoon hot prepared mustard
- 6 eggs
- 1 tablespoon fresh dill, chopped
Garnish:
- fresh dill
- light sour cream
Instructions
- Preheat oven to 350 degrees F/ 176 degrees C. Spray a ½ quart casserole dish with nonstick cooking spray.
- Chop the onions and cook in butter in microwave for 2 minutes.
- Cut each perogy in half and place pierogies in the bottom of casserole dish (don't worry if you have to stack them)
- Pour the cooked onion in melted 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 ½ 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.
- Serve with a dollop of sour cream and a little fresh dill.
Notes
*Please see post contents for important recipe information, substitution and tips!
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Nutrition
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
