Print Recipe

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.