8 eggs
1/2 cup sliced green onions (scallions)
2 tablespoons butter
1 (16.9-ounce) package Mrs. T's Potato and Cheddar Cheese or Potato and Onion Pierogies
1 cup prepared salsa
1/3 cup shredded, reduced-fat Cheddar cheese
Servings: 6
Preheat oven to 450ºF. In a medium bowl, beat eggs, green onions and 2 tablespoons water. In a 12-inch ovenproof skillet, melt butter over medium heat. Add about 3/4 of egg mixture, arrange frozen pierogies on top; pour remaining egg mixture over pierogies. Cook, lifting the edge of the egg mixture and tilting the pan slightly to allow uncooked portion to run underneath, until egg mixture is almost set, about 8 minutes. Spoon salsa over pierogies and eggs. Sprinkle with cheddar cheese. Bake until eggs are firm and cheese has melted, 4 to 6 minutes. Cut in wedges and serve with additional salsa, if desired.
Servings: 6
1/2 cup sliced green onions (scallions)
2 tablespoons butter
1 (16.9-ounce) package Mrs. T's Potato and Cheddar Cheese or Potato and Onion Pierogies
1 cup prepared salsa
1/3 cup shredded, reduced-fat Cheddar cheese
Servings: 6
Preheat oven to 450ºF. In a medium bowl, beat eggs, green onions and 2 tablespoons water. In a 12-inch ovenproof skillet, melt butter over medium heat. Add about 3/4 of egg mixture, arrange frozen pierogies on top; pour remaining egg mixture over pierogies. Cook, lifting the edge of the egg mixture and tilting the pan slightly to allow uncooked portion to run underneath, until egg mixture is almost set, about 8 minutes. Spoon salsa over pierogies and eggs. Sprinkle with cheddar cheese. Bake until eggs are firm and cheese has melted, 4 to 6 minutes. Cut in wedges and serve with additional salsa, if desired.
Servings: 6
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