Save Sunday morning at my sister's place, I watched her juggle a skillet of scrambled eggs, a toaster spitting out charred bread, and two kids asking for seconds before she'd even plated the first round. That's when it hit me—what if breakfast could come together in one dish, actually taste like pizza, and deliver enough protein to keep everyone satisfied for hours? This casserole was born from that exact chaos, and it's been our secret weapon ever since.
I made this for a group of runners before a long trail day, and honestly, I was nervous about the Greek yogurt base holding up. But when I pulled it out of the oven, golden and puffy with the cheese melted into little pools, even the skeptics went quiet. One person asked for the recipe before taking a second slice, and that's when I knew I'd created something special.
Ingredients
- All-purpose flour: Just 1½ cups keeps this light without making it dense, and the baking powder does the heavy lifting for lift and structure.
- Greek yogurt: This is your secret—it replaces most of the fat and butter you'd normally use, keeping things moist while boosting protein naturally.
- Baking powder: Two teaspoons is crucial; don't skimp or your dough will be flat and heavy instead of fluffy.
- Large eggs: Eight eggs create that custardy, set middle that makes this taste luxurious, and they're the backbone of your protein count.
- Low-fat milk: This thinns the egg mixture so it distributes evenly and cooks through gently without drying out.
- Part-skim mozzarella and reduced-fat cheddar: Using both cheeses gives you melty richness and sharp flavor without overdoing the fat; the blend matters more than using just one.
- Turkey pepperoni: Lean and flavorful, it crisps up in the oven and adds that pizza nostalgia without heavy pork fat.
- Oregano and garlic powder: These two spices are non-negotiable if you want it to taste like actual pizza and not just eggs with toppings on top.
Instructions
- Preheat and prep:
- Set your oven to 375°F and grease your 9x13-inch pan thoroughly; this prevents the dough from sticking and lets you slide it out cleanly later.
- Mix the dough:
- Whisk flour, baking powder, and salt together, then fold in the Greek yogurt gently with a spoon until shaggy, then knead briefly until the texture smooths out. You want it to come together quickly without overworking it.
- Press into the pan:
- Spread the dough evenly across the bottom, using damp fingers if it sticks—this creates an even base so every slice has that crispy-tender crust underneath.
- Combine the egg mixture:
- Whisk eggs with milk, oregano, garlic powder, and pepper until the spices are fully distributed and the color is uniform. This step ensures flavor in every bite.
- Pour and top:
- Spread the egg mixture over the dough, then sprinkle both cheeses evenly and scatter turkey pepperoni across the top. The pepperoni will crisp slightly, adding texture.
- Bake until set:
- Bake for 20 to 25 minutes; you're looking for the edges to pull slightly from the pan and the center to jiggle just a tiny bit when you shake the pan. The carryover heat will finish cooking it.
- Cool and serve:
- Let it rest for 5 minutes so the structure sets, then slice into six pieces and serve warm with fresh parsley scattered on top if you like.
Save The first time I brought this to a potluck, a friend ate nearly a third of it before realizing it was high-protein and low-fat. That moment—when food tastes indulgent but actually nourishes you—that's what cooking is really about. Since then, it's become the recipe people ask me to make, and I never get tired of seeing their faces light up when they taste it.
Make-Ahead and Storage Wisdom
This casserole is a meal-prep dream because it tastes just as good cold or reheated as it does fresh from the oven. I've made it on Sunday and portioned it into glass containers, grabbing slices all week for breakfast or a quick lunch. Store it covered in the fridge for up to four days, and when you're ready to eat, a quick spin in the microwave or ten minutes in a 350°F oven brings back that warm, melty texture.
Flavor Swaps and Variations
The beauty of this recipe is how forgiving it is with substitutions—I've made it with diced red peppers and mushrooms sautéed first, and it added an earthy richness that felt fancy but took no extra effort. Spinach works beautifully too if you squeeze it dry and scatter it over the dough before pouring the eggs. Even swapping the turkey pepperoni for crispy bacon or chicken sausage keeps the protein high while changing things up completely.
Serving Suggestions and Pairings
On weekday mornings, I serve a slice with fresh fruit and coffee, and it keeps me full until two in the afternoon. For a more elaborate brunch, add a simple green salad with lemon vinaigrette, and serve marinara on the side for dipping if you want to lean into the pizza theme. It's also surprisingly good with a dollop of sour cream or a drizzle of hot sauce, depending on your mood.
- Pair with fresh berries or a sliced orange for brightness and natural sweetness.
- Serve marinara or pizza sauce on the side for dipping, as it ties the pizza flavor together.
- A simple arugula salad with olive oil and lemon juice cuts through the richness beautifully.
Save This casserole taught me that breakfast doesn't have to be complicated to be memorable, and that sometimes the best recipes come from solving real problems in the kitchen. I hope it becomes part of your routine the way it's become part of mine.
Questions & Answers
- → Can I make this casserole ahead of time?
Yes, you can assemble the entire casserole the night before and refrigerate it. Bake it fresh in the morning, adding a few extra minutes to the cooking time since it will be cold. Leftovers also reheat beautifully in the microwave for quick weekday breakfasts.
- → What makes the crust different from regular pizza dough?
The crust uses just Greek yogurt and flour with baking powder instead of yeast. This creates a tender, biscuit-like base that's higher in protein and faster to make. No rising time is needed, making it perfect for busy mornings.
- → Can I freeze this breakfast casserole?
Absolutely. Once baked and cooled, cut into portions and freeze in airtight containers for up to 3 months. Reheat individual slices in the microwave for 2-3 minutes or in a 350°F oven until heated through.
- → What vegetables can I add to boost nutrition?
Diced bell peppers, mushrooms, spinach, or onions work wonderfully. Sauté them slightly before adding to prevent excess moisture, or layer them between the dough and egg mixture. Fresh vegetables also add vibrant color and extra vitamins.
- → Is the Greek yogurt dough tangy?
The Greek yogurt adds a very subtle tang that complements the savory toppings. Combined with the cheeses and seasonings, it creates a balanced flavor that isn't overwhelmingly sour. Plain yogurt works best to keep the taste neutral.
- → Can I use regular pepperoni instead of turkey?
Yes, regular pepperoni works fine. Just note that turkey pepperoni is leaner and lower in fat. If using regular pepperoni, you may want to pat it with paper towels to remove excess oil before adding to the casserole.