High-Protein Pizza Breakfast Casserole (Printer-friendly)

Hearty casserole with Greek yogurt crust, eggs, turkey pepperoni and melted cheese. Perfect for meal prep.

# What You'll 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

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease or line a 9x13-inch sheet pan with parchment paper.
02 - In a medium bowl, combine Greek yogurt, self-rising flour, garlic powder, oregano, and salt. Mix until a shaggy dough forms. Knead briefly on a lightly floured surface until smooth, approximately 2-3 minutes.
03 - Roll or press dough into a rectangle to fit the prepared sheet pan. Transfer to pan and press evenly to the edges.
04 - Spread pizza sauce evenly over the dough base.
05 - In a large bowl, whisk together eggs, milk, a pinch of salt, and black pepper until well combined.
06 - Sprinkle half of the mozzarella and cheddar cheese over the pizza sauce.
07 - Pour the egg mixture evenly over the cheese.
08 - Top with turkey pepperoni, remaining cheese, bell pepper, and red onion if using.
09 - Bake for 22-25 minutes, or until the eggs are set and cheese is golden and bubbly.
10 - 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 genuinely like pizza for breakfast, which somehow feels like getting away with something delightful.
  • Twenty grams of protein per serving means you'll actually stay full until lunch without that mid-morning crash.
  • The entire thing comes together in under an hour, and most of that is just the oven doing the work.
  • Meal prep becomes almost effortless since it slices perfectly and reheats beautifully throughout the week.
02 -
  • Don't overbake thinking more time equals better results; the eggs continue cooking from residual heat after you pull it from the oven, and overdone eggs become rubbery and separate.
  • If your kitchen runs cold or your oven runs slow, it might take the full 25 minutes, but check around the 22-minute mark by gently shaking the pan to see if the center still wobbles.
  • Spreading the sauce too thickly is the biggest way this dish gets soggy; a thin, even layer is all the dough base needs.
03 -
  • Use part-skim cheeses throughout; they melt evenly and get that beautiful golden color without the greasiness that can happen with full-fat versions when they're poured over eggs.
  • If you don't have self-rising flour on hand, combine one cup all-purpose flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt, and it works identically.
  • The dough comes together faster if your Greek yogurt is at room temperature; cold yogurt needs more kneading, which can overdevelop the gluten and make things tough.
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