High-Protein Pizza Breakfast Casserole (Printable)

A hearty morning bake combining Greek yogurt dough with eggs, pepperoni, and cheese for a nutritious start.

# 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 rimmed sheet pan with parchment paper.
02 - In a medium mixing bowl, combine Greek yogurt, self-rising flour, garlic powder, oregano, and salt. Mix until a shaggy dough forms.
03 - Knead dough briefly on a lightly floured surface for 2-3 minutes until smooth. Roll or press dough into a rectangle to fit the prepared sheet pan, pressing evenly to all edges.
04 - Spread pizza sauce evenly over the dough base using a spatula.
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 layer.
07 - Pour the egg mixture evenly over the cheese layer.
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 Suggestions:

01 -
  • Twenty grams of protein per slice without feeling like you're eating gym food.
  • It tastes like pizza for breakfast, which means no one complains when you serve it.
  • Meal prep magic—bake it once, slice it, and grab pieces throughout the week.
02 -
  • Don't skip the five-minute rest—I learned this the hard way when my first attempt fell apart like cooked eggs instead of a casserole.
  • If your oven runs hot, start checking at 20 minutes because overdone eggs taste rubbery and sad.
03 -
  • Use a kitchen scale for the yogurt and flour if you want consistency—it's the difference between a perfect dough every time and sometimes too sticky.
  • Press the dough all the way to the sheet pan edges so you get that crispy, slightly charred crust that makes everything better.
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