📋Ukrainian Style Eggs Recipe

Sheet pan Ukrainian style eggs on plate with eggs on sheet pan in background

5 from 8 votes

📋Ukrainian Style Eggs Recipe

These Ukrainian Style Eggs are the perfect egg dinner recipe! They have all the virtues of loaded perogies but they are easier, faster, healthier and completely versatile. They can be scrambled, fried (to your liking) or baked and loaded with your choice of toppings! They are also Weight Watchers friendly.

Course Breakfast, dinner, lunch

Cuisine Ukrainian

Keyword baked eggs, dinner, eggs, Ukrainian

Special Diet weight watchers

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 112kcal

Author Terri Gilson

Equipment

Ingredients

8 eggs
⅓ cup sharp cheddar cheese * I use low-fat/light
¼ cup bacon bits
1 medium onion, chopped
1 tablespoon butter
¼ cup sauerkraut, drained and chopped
¼ cup dry curd cottage cheese

Garnish (optional)

fresh dill * can substitute dried dill
sour cream

Get Recipe Ingredients

Instructions

Heat a frying pan to medium, add butter and chopped onion, cook until light browned - about 5 - 7 minutes.

Stove top: Fried or scrambled

In a separate frying pan, add eggs; cook them to your liking (fried or scrambled)
When eggs are cooked to your liking, reduce heat to low, add cheddar cheese, cover with a lid and cook until melted (about 2-3 minutes)
Remove from pan and add fried onion.
Add bacon bits, sauerkraut and dry curd cottage cheese, if desired.

Baked (Sheet Pan)

Preheat oven to 425 degrees F/204 degrees C. Prepare a 9X11 sheet pan with non-stick cooking spray.
Carefully crack eggs into the sheet pan. Try to spread them out the best you can, but they will go where they want to go so don't worry.
Sprinkle cheddar cheese evenly over eggs.
Bake eggs for 8-10 minutes. * If you like the yolks a little firmer, then cook for longer (you will need to keep an eye on it)
Remove from oven and add bacon bits, fried onion, and sauerkraut and dry curd cottage cheese, as desired. Serve immediately.

Garnish

Garnish with sour cream and dill (fresh or dried), if desired.

Notes

Expert Recipe Tips:

- Dry Curd Cottage Cheese. You can find dry curd cottage cheese at most grocery stores. I have found it at Co-op, Superstore, and Safeway

- Use room temperature eggs for more even cooking: Letting your eggs sit out for 15–20 minutes before cooking can help them cook more evenly, especially when baking them on a sheet pan.

- Grate your own cheese for better melt and flavor: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated sharp cheddar melts better and tastes richer.

- Drain sauerkraut thoroughly to prevent soggy eggs: Even a little excess liquid from sauerkraut can affect texture. Squeeze it out between paper towels or in a fine mesh sieve before measuring.

- Don’t overcrowd the sheet pan: If you're doubling the recipe or using more eggs, split them between two pans to prevent uneven cooking and yolk spreading.

- Scramble gently for creamy texture: If scrambling, cook low and slow, stirring gently to get soft, custardy eggs that pair well with the tangy toppings.

- Add toppings just before serving to maintain texture: Bacon, cottage cheese, and sauerkraut can soften if left on hot eggs too long. Add them right before serving for the best contrast.

- Finish with a quick broil for extra melted cheese: For the baked version, pop the eggs under the broiler for 1 minute after adding toppings for a golden, melty finish—just watch closely to avoid burning.

Nutrition