I’m obsessed with breakfast food. Anytime of the day, you say breakfast and I’m THERE.
Of course it’s always fun to change things up a bit. We gave brunch a fun twist with these Breakfast Pierogis. Filled with caramelized onion, goat cheese, and bacon and topped with an incredible maple butter, these are going to leave you craving more. I was so excited to have Smithfield sponsor today’s post so we could share one of our new favorite brunch recipes with you.
I love bacon blended with sweet flavors. That salty sweet combo gets me every time and it is so perfect for breakfast or bunch. These pierogis would have been amazing on their own but that maple butter just takes them over the top.
We make breakfast for dinner at least 3 times a week at my house, so we are always looking for fun ways to change things up. A good friend (who is a master chef and my inspiration for all things in the kitchen) is Polish and loves pierogis for breakfast.
Think of these as hashbrowns on steroids.
We used Smithfield Cherrywood Thick Cut bacon for these because everything is better with bacon. This bacon adds such a punch of flavor to the entire dish. Smithfield’s bacon is known for being smoked and cured to perfection and it definitely creates a new level of “wow” to this meal.
With some great options like naturally hardwood smoked bacon, legendary cuts of ham, and high-quality fresh breakfast sausage, Smithfield takes any brunch dish up a notch.
These pierogis are filled with all my favorite breakfast ingredients and look like you spent WAY more time making them than you did. Perfect for a brunch with guests or just for a great comfort meal!
Breakfast Pierogi Ingredients
- 4 cups potatoes, cooked
- 16 slices Smithfield Cherrywood Stack Pack Bacon, cooked
- 1 cup onion, diced
- ½ cup goat cheese
- 24 round wonton wrappers
- 2 tablespoons chives
- 1 egg white
- 1 tablespoon water
- ½ cup (1 stick) butter
- 3 tablespoons maple syrup
Breakfast Pierogi Instructions
Peel the potatoes and boil them until soft. Drain the water and set aside.
Cut the bacon into small pieces (I like to do this with kitchen scissors) and fry until crispy. Lay the cooked bacon on a paper towel to drain the grease.
Caramelize your onions and set aside.
Mash your potato and add in the caramelized onion, goat cheese, and half the bacon.
In a small bowl, mix the egg white with the water to create an egg wash.
Use a cookie scoop to scoop a small serving of the potato filling into the center of one round wonton wrapper. Dip your finger in the egg wash and run it around the outside of the wonton wrapper. Fold in half and push the seam closed to seal.
Boil wontons for 2 minutes, then remove from the water and fry in a pan over medium heat with a tablespoon of butter or bacon grease to give it a nice crispy outside.
In a medium sized bowl, use a whisk to whip ½ cup (1 stick) softened butter with 3 tablespoons of maple syrup.
Pierogis are best served hot, topped with more chopped bacon, chives, and a little scoop of the maple butter. Serve alongside your favorite brunch foods for an amazing spread.
I bet you’ll end up going back for seconds!
For more great brunch recipes, check out Smithfield.com.
This is a sponsored post written by me on behalf of Smithfield.
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