Deep Dish Pierogy Spinach & Sausage Omelet

Deep Dish Pierogy Spinach & Sausage Omelet

TOTAL TIME 60 MINUTES
PREP TIME 20 MINUTES
INGREDIENTS 9
SERVINGS 4

Ingredients

  • 1 box Mrs. T’s Minis 4 Cheese Medley Pierogies
  • 8 large eggs
  • ¼ cup milk
  • Salt
  • Freshly ground black pepper
  • ¼ cup, divided Parmesan cheese, grated
  • 8-10 links turkey breakfast sausage, cooked and sliced into bite-sized pieces
  • 4 cups baby spinach leaves
  • 3 ounces soft goat cheese, crumbled

Directions

  1. Preheat the oven to 375°F.
  2. Run pierogies under cool water to thaw.
  3. Beat the eggs and milk in a medium bowl, add salt and pepper.
  4. Stir 2 tablespoons Parmesan cheese and sausage pieces into the egg mixture.
  5. Arrange the spinach leaves on the bottom of a 3-quart or 9” x 13” baking dish.
  6. Place the pierogies on top of the spinach.
  7. Evenly pour the egg mixture over the pierogies and top with goat cheese and the remaining Parmesan cheese.
  8. Loosely cover the baking dish with aluminum foil and bake for 25 minutes.
  9. Remove the foil and bake an additional 10-15 minutes, until the eggs are set and the top of the omelet is puffed and golden brown.
  10. Cool for 10 minutes before serving.
4 Cheese Medley

4 Cheese Medley

If you’ve ever said, “More cheese, please,” you’ll love these — Parmesan, Cheddar, Romano, and Swiss cheeses with creamy whipped potatoes, packed in pasta!

Try Mrs. T’s Four Cheese Medley Pierogies sautéed in butter with onions, sauerkraut and kielbasa for a tasty traditional treat!