This **Pierogi Breakfast Casserole**, featuring readily available frozen pierogies, is the ultimate solution for a delicious and incredibly easy breakfast or brunch. Forget complicated recipes; this dish embodies convenience and hearty flavor. It’s packed with savory potato and cheese pierogies, complemented by classic breakfast ingredients like fluffy eggs, sharp cheddar cheese, aromatic dill, tangy sauerkraut, savory bacon bits, and sweet caramelized onions. This make-ahead friendly casserole is ideal for breakfast potlucks, holiday gatherings, or any weekend when you crave comfort food without the fuss. If you’ve got a bag of frozen pierogies and are looking for an inspiring way to use them, this breakfast casserole is your perfect match. It’s truly a lazy cook’s dream, delivering maximum flavor with minimal effort.

Beyond its ease, this recipe represents the simplest approach to a pierogi casserole you can find. It’s genuinely *the laziest* you can get when preparing a satisfying pierogi dish. This frozen pierogies recipe is a year-round favorite, but it truly shines as a main dish for a festive holiday breakfast or a crowd-pleasing side for any breakfast potluck. My love for easy pierogi creations also inspired my Shortcut Lazy Pierogies. This particular recipe originated from a perogy fundraiser for my kids’ dance school, leaving me with an abundance of frozen pierogies to transform into something spectacular and effortless!

🍒Reader Review

“**Here’s what others are saying**: “This recipe is a hit every time! It makes a perfect Christmas morning breakfast or for entertaining. I get many requests for it! Easy to make ahead and never disappoints!” ⭐⭐⭐⭐⭐

🥘 Ingredient Notes for Your Perfect Pierogi Casserole

Crafting this delicious Pierogi Breakfast Casserole requires a few key ingredients. Here’s a detailed look at what you’ll need:

• **Frozen Cheese and Potato Pierogies**: These are the star of our show. It’s crucial that you **defrost your pierogies first**! This prevents them from becoming watery or unevenly cooked in the casserole. You can use any brand you prefer, or even your own homemade pierogies that you’ve previously frozen. I often opt for popular brands, or whatever delicious potato and cheese pierogies I have on hand.
• **Butter**: I use salted butter for this recipe as it enhances the overall flavor. If unsalted butter is all you have, simply add ¼ teaspoon of salt to compensate. The butter is essential for sautéing the onions and adding a rich depth to the casserole.
• **Bacon Bits**: For the best flavor and texture, choose real (crumbled) bacon bits. Avoid “simulated bacon bits,” which often lack the authentic smoky taste. You can find excellent real bacon bits in most grocery stores, or you can easily make your own by cooking and crumbling fresh bacon. For a quick option, pre-cooked bacon from stores like Costco works wonderfully and reduces mess, requiring just a few minutes in the microwave.
• **Sauerkraut**: Canned or jarred sauerkraut is typically found near other canned vegetables and pickled items in your grocery store. Some stores also offer fresh or refrigerated sauerkraut in the deli or produce section. Plain sauerkraut is ideal, but wine sauerkraut can be used if plain is unavailable; just note that it’s slightly sweeter. The most important step here is to ensure it’s **drained very well** and the liquid is squeezed out before measuring and adding it to the casserole. This prevents a soggy dish.
• **Sour Cream**: I typically use light sour cream as it’s often what I have in my fridge, but full-fat sour cream works just as well and will add a richer creaminess. It adds a crucial tanginess and moisture to the egg mixture, balancing the other flavors.
• **Cheddar Cheese**: Sharp or old cheddar cheese is highly recommended for this casserole. Its robust flavor stands up beautifully to the other ingredients, elevating the overall taste significantly more than mild cheddar would. You’ll use some in the egg mixture and some for a delightful bubbly topping.
• **Hot Prepared Mustard**: This is a secret ingredient that adds a fantastic depth of flavor and a subtle, pleasant kick without making the casserole overly spicy. I find that brands like Keen’s Hot Mustard provide the perfect balance. Don’t skip this for that extra layer of complexity!
• **Fresh Dill**: Fresh dill is absolutely critical for this recipe! Its vibrant, herbaceous flavor pairs perfectly with pierogies, eggs, and sauerkraut. If fresh dill is truly impossible to find, dehydrated dill is the next best option, but you’ll need to use only half the amount as its flavor is more concentrated. You can even learn how to dehydrate herbs in an air fryer for future use!

*See recipe card for full list of ingredients and quantities.

📖 Delicious Variations & Easy Substitutions

This Pierogi Breakfast Casserole recipe is wonderfully versatile, allowing for numerous adjustments to suit your taste or dietary needs. Feel free to get creative!

• **Pierogies**: While potato and cheese pierogies are a classic choice, don’t hesitate to experiment with other savory fillings. Varieties like cottage cheese, mushroom, bacon, or even spinach and feta pierogies can add an interesting twist. Whether store-bought frozen or your own homemade frozen pierogies, they’ll all work beautifully.
• **Sausages**: To transform this into an even heartier meal, incorporate your favorite cooked sausage. Options like Ukrainian kielbasa (kovbasa), Italian sausage, or maple breakfast sausage would make an excellent “Sausage Pierogi Casserole.” Ensure the sausage is fully cooked before adding it to the casserole.
• **Onions**: If you prefer a milder flavor or a pop of color, green onions can be substituted for white onion. They add a fresh, subtle oniony note that’s equally delicious.
• **Dill**: Fresh dill is ideal, but if you only have dried dill on hand, use half the amount specified for fresh, as its flavor is more concentrated.
• **WW Friendlier**: For a lighter version, opt for fat-free sour cream or non-fat Greek yogurt, turkey bacon or turkey sausage, light margarine, and light or fat-free cheese. These swaps significantly reduce calories and fat without sacrificing too much flavor.
• **Vegetarian**: Simply omit the bacon bits to make this casserole a delightful vegetarian option. The savory blend of pierogies, eggs, cheese, and sauerkraut is flavorful enough on its own.
• **Lactose-Free**: For those with lactose intolerance, substitute vegan margarine for butter, use a coconut cultured yogurt or lactose-free sour cream, and choose a high-quality lactose-free cheese.
• **Add More Veggies**: Boost the nutritional content and flavor by adding finely diced bell peppers, sautéed mushrooms, or a handful of fresh spinach (ensure spinach is wilted and squeezed dry) to the casserole mixture.

🔪 How to Make This Simple Pierogi Breakfast Casserole

The beauty of this Pierogi Breakfast Casserole lies in its incredible simplicity. You’re not attempting to replicate complex pierogi preparations; instead, you’re embracing the convenience of frozen pierogies. The method is straightforward: cut them in half, combine them with other flavorful ingredients, and bake. It’s exactly how a great casserole should be – no need for pre-cooking most ingredients or fussy layering. You simply dump, mix, and bake. Easy peasy!

PREP: Begin by preheating your oven to 350 degrees F (176 degrees C). Lightly spray a ½ quart casserole dish with nonstick cooking spray to prevent sticking.

1. **Step 1:** Take your defrosted pierogies and cut each one in half. This makes them more manageable for a casserole and ensures they distribute evenly. Arrange the halved pierogies in the bottom of your prepared casserole dish. Don’t worry if you have to stack them slightly; they will settle during baking.

2. **Step 2:** Finely chop the onion. In a microwave-safe bowl, combine the chopped onion with the butter. Microwave for approximately 2 minutes, or until the onions are softened and slightly translucent. This quick cooking step mellows their flavor and infuses the butter with their sweetness.

3. **Step 3:** Carefully pour the cooked onion and melted butter mixture evenly over the pierogies in the casserole dish. Then, sprinkle the real bacon bits over the top. These layers will add incredible flavor as they bake.

4. **Step 4:** This step is crucial for texture! Place the sauerkraut in a fine-mesh sieve and press out as much liquid as possible. Once drained, chop it into smaller, more manageable pieces. Spread this well-drained sauerkraut evenly over the pierogies, onion, and bacon layer in the casserole dish.

5. **Step 5:** In a separate medium mixing bowl, whisk together the sour cream, hot prepared mustard, eggs, and fresh chopped dill. Then, add 1 cup of the sharp cheddar cheese to this mixture (remember to reserve the remaining ½ cup for the topping). Mix thoroughly until all ingredients are well combined.

6. **Step 6:** Pour the prepared egg mixture evenly over the pierogies and other ingredients in the casserole dish. Using a spoon or spatula, gently stir to ensure everything is coated and distributed, but be careful not to mash the pierogies.

7. **Step 7:** Sprinkle the reserved ½ cup of cheddar cheese evenly over the top of the casserole. Bake in your preheated oven for 45-55 minutes, or until the egg mixture is set, fluffy, and no longer runny. The edges should be lightly golden.
   
   Once baked, for an extra golden and bubbly top, return the casserole to the oven and switch to broil (500 degrees F / 260 degrees C) for just 1-2 minutes. Watch it very carefully, as cheese can burn quickly under the broiler, especially if using light or low-fat varieties.
   
   Remove the casserole from the oven and let it cool slightly before serving warm. This casserole is also perfect for making ahead; simply refrigerate it overnight and reheat in the morning.
   
   Serve each portion with a dollop of fresh sour cream and a sprinkle of extra fresh dill for garnish and added freshness.

✅ Expert Recipe Tips for Success

• **Defrost the Pierogies Properly**: This is a critical first step! Ensuring the frozen pierogies are fully defrosted before they go into the casserole prevents them from releasing excessive moisture during baking, which could make your casserole watery. It also guarantees they cook evenly and integrate perfectly with the other ingredients.
• **Chop Ingredients Ahead of Time**: To truly embrace the “make-ahead” spirit and simplify your morning, do your chopping the night before. This includes dicing the onions, cooking and crumbling your bacon (if not using pre-made bits), and thoroughly draining and chopping the sauerkraut. Store these prepped ingredients in airtight containers in the refrigerator, ready to assemble.
• **Use Sharp Cheddar for the Best Flavor**: While mild cheddar works, old or sharp cheddar cheese significantly enhances the overall flavor profile of this casserole. Its robust, tangy notes complement the potato and cheese pierogies, sour cream, and sauerkraut much more effectively.
• **Evenly Distribute Ingredients**: When assembling the casserole, take a moment to spread out the pierogies, cooked onions, bacon bits, and sauerkraut as evenly as possible. This ensures that every single bite of your Pierogi Breakfast Casserole offers a balanced mix of all the delicious flavors and textures.
• **Don’t Overmix the Egg Mixture**: When whisking the eggs, sour cream, mustard, and cheese, mix just until they are combined. Overmixing can incorporate too much air, which might lead to a dense or rubbery texture in the final product instead of the desired light and fluffy egg base.
• **Broil for a Crispy Finish**: The brief broiling step at the end is optional but highly recommended. It creates a beautiful golden-brown, bubbly cheese topping that adds a delightful texture contrast and visual appeal to your casserole. However, keep a very close eye on it, as cheese can go from perfectly golden to burnt in a matter of seconds, especially lighter or low-fat cheeses.

🥟 What to Serve with Pierogi Breakfast Casserole

This Pierogi Breakfast Casserole is a substantial and flavorful meal all on its own, so it pairs beautifully with lighter side dishes. A refreshing Old Fashioned Fruit Salad (as shown in the image below) offers a perfect contrast with its sweetness and vibrant freshness.

Because the casserole contains only a modest amount of bacon, you might consider serving it with additional proteins like Air Fryer Kielbasa or your favorite breakfast sausage links for an extra boost of savory goodness. For a delightful finish, follow up with a sweet treat like Chocolate Marble Biscotti, completing a truly satisfying breakfast or brunch spread.

🌡️ Storage Instructions

Leftovers of this hearty breakfast pierogi casserole can be stored in an airtight container in the refrigerator for up to 3 days. It reheats well in the microwave or oven.

Due to the dairy and egg components, these ingredients do not stand up well to freezing after baking, so it’s best to enjoy this casserole fresh or within the recommended refrigeration period.

👪 Serving Size and Adjustments

This particular Pierogi Breakfast Casserole recipe is designed to generously serve 10 people. It’s perfect for feeding a crowd at a holiday brunch or a family gathering. If you need to cater to a smaller or larger group, you can easily double or triple the recipe. Simply click on the serving number in the recipe card below and select your desired number of servings; the ingredient quantities will automatically adjust. Just be sure to use a larger casserole dish if you’re increasing the recipe size to accommodate the additional volume.

❔ Recipe FAQs for Pierogi Breakfast Casserole

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