BLT Pierogi Skillet

The recipe I am sharing in this article is one of them. I utilized many pierogies because we started a Sunday brunch menu that included this favorite way of eating a potato. I also knew our customers enjoyed a classic BLT sandwich.

So, I combined the two ideas, and the BLT pierogi skillet was born.

When I said our customers loved this dish, I was not exaggerating. During the pandemic, my faithful customers reached out to have me make this for their families; it is comfort food to the fullest extent.

My family loves this dish, too. They are always the taste testers and try any new specials before we put them on our menu. I have always enjoyed how beautiful and bright this dish is from the bright red tomatoes and the vibrant green spinach (the “lettuce” in the BLT skillet).

I hope you all enjoy this and take pictures after you’re finished making it. These pierogies will make you smile every time you look at the picture.

Ingredients

12 count pierogies (I like Mrs. T’s 4 cheese)

1 oz. olive oil (vegetable oil works too)

5 oz. cherry tomatoes, cut in half

3 oz. fresh spinach, trimmed and chopped

4 strips bacon, diced and cooked (can use crumbled bacon, already cooked)

1 T butter

1 oz. heavy cream

4 oz. provolone and mozzarella, grated

Directions

Bring a pot of water to a boil, drop the frozen pierogies in, and cook for 2 to 3 minutes, just until they become soft; pull the pierogies, toss in the oil, and reserve.

Get a large baking dish, lightly sprayed, and set aside.

In a large skillet, melt the butter, add in the pierogies, sauté over medium low heat. To start to brown the first side, season lightly with salt and pepper.

Add in the cooked bacon and cherry tomatoes, flip the pierogies to start to get the other side lightly browned, 2 minutes.

When the second side is golden brown, add the chopped spinach in, stirring to cook. It doesn’t take long to cook the chopped spinach. Turn the heat down and swirl in the heavy cream.

Turn the broiler setting on high on your oven.

Slide the pierogi mixture into the prepared baking dish.

Sprinkle the provolone and mozzarella cheese equally over the top of the pierogi skillet, and put in the oven under the broiler. Bake until cheese browns and bubbles, about 3 minutes.