High-Protein Pizza Breakfast Casserole (Printable)

A hearty morning bake combining Greek yogurt crust with eggs, pepperoni, and cheese for a protein-rich start to your day.

# What You Need:

→ Greek Yogurt Dough

01 - 1 cup plain Greek yogurt (2% or 0% fat)
02 - 1 cup self-rising flour, plus extra for dusting
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon dried oregano
05 - 1/4 teaspoon salt

→ Toppings

06 - 6 large eggs
07 - 1/2 cup low-fat milk
08 - 1 cup shredded part-skim mozzarella cheese
09 - 1/2 cup shredded cheddar cheese
10 - 1/2 cup turkey pepperoni slices
11 - 1/2 cup low-sugar pizza sauce
12 - 1/4 cup diced bell pepper, optional
13 - 1/4 cup diced red onion, optional
14 - 1 tablespoon chopped fresh basil or parsley, optional
15 - Salt and black pepper to taste

# Directions:

01 - Preheat oven to 400°F. Lightly grease or line a 9x13-inch rimmed sheet pan with parchment paper.
02 - In a medium bowl, combine Greek yogurt, self-rising flour, garlic powder, oregano, and salt. Mix until shaggy dough forms.
03 - Knead dough briefly on a lightly floured surface until smooth, about 2-3 minutes.
04 - Roll or press dough into a rectangle to fit the prepared sheet pan. Transfer to pan and press evenly to all edges.
05 - Spread pizza sauce evenly over the dough base in a thin, uniform layer.
06 - In a large bowl, whisk together eggs, milk, a pinch of salt, and black pepper until well combined.
07 - Sprinkle half of the mozzarella and cheddar cheese over the pizza sauce.
08 - Pour the egg mixture evenly over the cheese layer.
09 - Top with turkey pepperoni, remaining cheese, bell pepper, and red onion if using.
10 - Bake for 22-25 minutes, or until eggs are set and cheese is golden and bubbly.
11 - Remove from oven and let cool for 5 minutes. Garnish with fresh basil or parsley if desired. Slice and serve warm.

# Expert Advice:

01 -
  • It tastes like pizza but hits your protein goals without any guilt or complicated math.
  • One pan, minimal cleanup, and it stays fresh in the fridge for easy grab-and-go mornings all week.
  • The Greek yogurt base is surprisingly tender, and nobody ever guesses it's not traditional dough.
02 -
  • Don't skip letting the casserole rest for those 5 minutes—those few minutes make the difference between neat slices and a crumbly mess on your plate.
  • If your oven runs hot, start checking at 20 minutes, as the eggs can go from perfectly set to slightly rubbery in seconds once they hit that final stage of cooking.
03 -
  • Slightly underbake it by a minute or two if you like your eggs with just a whisper of creaminess in the very center—carryover cooking will firm it up as it rests, and you'll get a more luxurious texture than waiting until it's completely set.
  • If you add fresh herbs like basil or parsley, wait to sprinkle them on right after baking so they stay vibrant and don't wilt or turn dark from the residual heat.
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