📋 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
Equipment
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.
- Cut each perogy in half and place pierogies in the bottom of casserole dish (don't worry if you have to stack them)24 frozen cheese and potato perogies
- Chop the onions and cook in butter in microwave for 2 minutes.â…“ cup butter, 1 large onion, chopped
- Pour the cooked onion in melted butter over the perogies, then add the bacon bits.½ cup real 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.½ cup sauerkraut
- 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.½ cup light sour cream, 1 ½ cups old/sharp cheddar cheese, 1 teaspoon hot prepared mustard, 6 eggs, 1 tablespoon fresh dill, chopped
- 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.fresh dill, light sour cream
Notes
Expert Tips:
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- Defrost the Pierogies Properly: Ensure the frozen pierogies are fully defrosted before using them in the casserole. This prevents excess moisture and ensures even cooking.
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- Chop Ingredients Ahead of Time: To save time in the morning, chop onions, cook the bacon, and drain the sauerkraut the night before. Store them in airtight containers in the fridge.
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- Use Sharp Cheddar for the Best Flavor: Old/sharp cheddar cheese enhances the taste of the casserole more than mild cheddar.
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- Evenly Distribute Ingredients: Spread out the pierogies, onions, bacon bits, and sauerkraut evenly in the casserole dish to ensure every bite has a balanced mix of flavors.
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- Don’t Overmix the Egg Mixture: Whisk the eggs, sour cream, mustard, and cheese just until combined. Overmixing can create a dense texture rather than a light, fluffy one.
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- Broil for a Crispy Finish: After baking, broil the casserole for 1–2 minutes to get a golden-brown, bubbly cheese topping. Watch it closely to avoid burning.
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
