This Ukrainian Christmas Breakfast recipe is a Christmas morning tradition for my family. Perogies, ukrainian sausage, eggs and lots of cream. It's not the number 1 choice for weight loss, but it's the perfect cheat day meal. | The Bewitchin Kitchen

Ukrainian Christmas Breakfast

Author Randa Derkson


For the sausage:

  • 1 ring of Ukrainian sausage depending on how many mouths you're feeding
  • 1/2 cup whipping cream

For the eggs:

  • 6 eggs
  • 1 cup whipping cream
  • Sprinkle of pepper

For the perogies:

  • 1 dozen perogies fresh is best but store bought frozen will work (at least)
  • 1 onion chopped
  • 1 package of bacon chopped
  • 2 tbsps butter
  • 1/2 cup of cream or whatever is left


  • You will be cooking all of this at the same time, so put your multi-tasking hat on. A word of advice: do the eggs when the sausage and perogies are close to done. You will need to watch the eggs so the cream doesn't boil over (it makes a huge mess if it does).

For the sausage

  • Slice up the sausage and toss in a pan over medium heat. Brown on each side.
  • Add the cream, turn to low and let simmer for a few minutes. The cream will thicken slightly.

For the perogies

  • Fry up the perogies in the butter, bacon and onion. Once the onion has turned translucent, add the cream. Turn the heat to low and let simmer.

For the eggs

  • Pour the cream in a deep pan and bring to a gentle boil.
  • Crack the eggs in, add pepper and simmer until they're done to your liking. Keep your eyes on the pan, as the cream makes a huge mess if it boils over.