When I am in a dinner rut, my go-to is always breakfast for dinner. Am I the only one? I always have the components on hand, it’s quick, and it’s a crowd pleaser! Tonight as 5pm rolled around, I had no idea what I was going to make. I checked my fridge for the classic ingredients: cheese, eggs, and sausage. Check. All there like the best friends I know I can count on. But, I wanted to up the ante and create a breakfast inspired casserole.
I paired those classics with my new favorite: Mrs. T’s Mini Pierogies. Since the pierogies are filled with potatoes and cheese, they are the perfect substitute for hash browns (which I never have on hand). Mrs. T’s Pierogies are so versatile that I keep them in the freezer at all times. Not to toot my own horn, but it just may be my best creation yet!
Ingredients
- 1 box Mini Classic Cheddar Pierogies or your favorite Mrs. T's Mini Pierogies
- 1 lb breakfast sausage
- 6 eggs
- ¾ cup milk
- 1 ½ cups cheddar cheese, shredded
- ½ tsp seasoned salt
Instructions
Begin by preheating the oven to 350 degrees. While the oven is warming up, brown the sausage in a large skillet.
I'm all about maximizing time, so I whisk the eggs and milk while the sausage is cooking. Once the eggs and milk are combined, stir in half the cheese.
When the sausage is finished, drain any fat if you need, then add it to the egg mixture as well.
In a 9x11” baking dish, spread the frozen pierogies (no need to thaw) and pour the egg and sausage mixture on top. Finish by sprinkling the remaining cheese and bake the casserole for 45 minutes until everything is cooked through.
It is so easy and mostly hands off, plus it smells divine! I can’t wait for you to dig into your own breakfast casserole. (For breakfast or dinner!) What’s on your table tonight?
Pierogy and Sausage Breakfast Casserole
- 1 box Mini Classic Cheddar Pierogies or your favorite Mrs. T's Mini Pierogies
- 1 lb breakfast sausage
- 6 eggs
- 3/4 cup milk
- 1 ½ cups cheddar cheese (shredded)
- ½ tsp seasoned salt
Preheat oven to 350°F.
Brown sausage in a large skillet.
Whisk the egg and milk while the sausage is cooking. Once combined, add half of the cheese.
Drain any fat from sausage, then add it to the egg mixture.
In a 9x11” baking dish, spread the frozen pierogies (no need to thaw) and pour the egg and sausage mixture on top.
Sprinkle with the remaining cheese and bake the casserole for 45 minutes until everything is cooked through.
This post is sponsored by Mrs. T's Pierogies. Thank you for supporting content that keeps Home & Kind going!
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