High-Protein Pizza Breakfast Casserole (Printable)

Savory breakfast bake with Greek yogurt crust, eggs, pepperoni and cheese

# What You'll Need:

→ Greek Yogurt Dough

01 - 1½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup plain Greek yogurt, nonfat or 2%

→ Toppings

05 - 8 large eggs
06 - ½ cup low-fat milk
07 - 1 cup shredded part-skim mozzarella cheese
08 - ½ cup shredded reduced-fat cheddar cheese
09 - ½ cup turkey pepperoni slices
10 - ½ teaspoon dried oregano
11 - ½ teaspoon garlic powder
12 - ¼ teaspoon black pepper
13 - 2 tablespoons chopped fresh parsley, optional

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch sheet pan or casserole dish.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Add Greek yogurt and mix with a spoon until a shaggy dough forms. Knead briefly until smooth.
03 - Press dough evenly into the prepared pan, forming a thin, uniform base covering the entire surface.
04 - In a large bowl, whisk together eggs, milk, oregano, garlic powder, and black pepper until thoroughly combined.
05 - Pour egg mixture evenly over the dough base. Sprinkle both cheeses over the eggs and top with turkey pepperoni slices.
06 - Bake for 20 to 25 minutes, or until the eggs are fully set and the cheese is golden and bubbly.
07 - Remove from oven and let cool for 5 minutes. Garnish with fresh parsley if desired. Slice and serve warm.

# Expert Suggestions:

01 -
  • It's basically breakfast pizza without the guilt, and it stays good for days in the fridge when you're too tired to cook.
  • Twenty-two grams of protein per slice means you won't be hungry again in an hour, which changed everything about how I approach meal prep.
  • The Greek yogurt dough is forgiving and doesn't require any special skills or fancy rising time.
02 -
  • Don't skip the cooling step or your first slice will fall apart, and five minutes feels short until you try it warm and realize it actually matters.
  • If your dough feels too sticky, wet your fingers instead of adding flour, because extra flour will make it tough and that defeats the whole purpose.
  • The casserole continues cooking slightly after you pull it out, so pull it when the very center jiggles just a little, not when it looks completely set.
03 -
  • Grease your pan generously because even with lightly greased surfaces, the edges can stick, and nobody wants to eat around the corners.
  • Whisking the eggs separately before pouring ensures even cooking throughout the casserole instead of having some parts more custardy than others.
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