High-Protein Pizza Breakfast Casserole (Printable Version)

Hearty breakfast with Greek-yogurt dough, eggs, turkey pepperoni, and cheese. Pizza flavors meet nutritious protein.

# 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

# Steps:

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 a shaggy dough forms.
03 - Knead briefly on a lightly floured surface until smooth, about 2-3 minutes. 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. Pour the egg mixture evenly over the cheese.
07 - Top with turkey pepperoni, remaining cheese, bell pepper, and red onion if using.
08 - Bake for 22-25 minutes, or until the eggs are set and cheese is golden and bubbly.
09 - Remove from oven and let cool for 5 minutes. Garnish with fresh basil or parsley if desired. Slice and serve warm.

# Expert Pointers:

01 -
  • You get actual pizza flavor at breakfast without the guilt, since it's loaded with protein to keep you full until lunch.
  • The Greek yogurt dough comes together in minutes and tastes nothing like a health food, I promise.
  • Make it Sunday and you've got grab-and-go breakfasts for most of the week without resorting to cereal.
02 -
  • Don't skip the resting period after kneading the dough, it makes the texture so much more pleasant and less dense than rushing straight to the pan.
  • If your eggs aren't completely set when the cheese turns golden, just tent with foil and bake another few minutes instead of risking scrambled eggs on top of cooked ones.
03 -
  • Don't use fat-free Greek yogurt or the dough becomes dense and slightly rubbery, the 2% version gives you the best texture and still keeps it protein-packed.
  • Let any leftovers cool completely before storing them, and they'll actually reheat better than if you refrigerate them warm.
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