Save It My sister showed up one Saturday morning with Greek yogurt and a wild idea: pizza dough that wouldn't wreck our macros. I was skeptical until I tasted that first warm slice, crispy edges giving way to fluffy eggs and melted cheese. It tasted like breakfast and cheat day rolled into one, except it actually fit my goals. Now I make a pan every Sunday and eat like a champion all week. Best impulsive kitchen experiment we ever tried.
I brought this to a potluck brunch once, and three people asked if I ordered it from a restaurant. One friend, a dedicated cereal eater, texted me later that week asking for the recipe because her kids devoured it. Watching people realize it's healthy and homemade never gets old. It's become my signature dish when I want to impress without stressing. Even my pickiest nephew goes back for seconds.
Ingredients
- Plain Greek yogurt: This is the magic that makes the dough work, adding moisture and tang while keeping it high in protein; use 2% or 0% fat depending on your preference.
- Self-rising flour: The leavening is already built in, so your dough puffs up beautifully without extra steps; if you don't have it, just add baking powder and salt to all-purpose flour.
- Garlic powder and dried oregano: These give the dough that classic pizza aroma the moment it hits the oven.
- Large eggs: The star of the topping, they set into a custard-like layer that holds everything together.
- Low-fat milk: Whisked with the eggs, it creates a creamy texture that stays light and fluffy after baking.
- Shredded mozzarella and cheddar cheese: Part-skim mozzarella melts into gooey perfection, while cheddar adds sharpness and color.
- Turkey pepperoni slices: They crisp up in the oven and deliver all the pizza flavor with way less grease than regular pepperoni.
- Pizza sauce: Look for low-sugar versions to keep the carbs in check; spread it thin so it doesn't make the dough soggy.
- Diced bell pepper and red onion: Optional but highly recommended for little pops of sweetness and crunch.
- Fresh basil or parsley: A handful of chopped herbs at the end makes the whole dish look and taste like you really care.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 400°F and lightly grease a 9x13-inch sheet pan or line it with parchment paper. This prevents sticking and makes cleanup almost effortless.
- Mix the Dough:
- In a medium bowl, stir together Greek yogurt, self-rising flour, garlic powder, oregano, and salt until a shaggy dough forms. Knead it on a floured surface for 2 to 3 minutes until smooth and elastic.
- Shape the Base:
- Roll or press the dough into a rectangle that fits your pan, then transfer it and press it evenly to the edges. The dough should be about a quarter-inch thick for the best texture.
- Spread the Sauce:
- Spoon pizza sauce over the dough and spread it evenly, leaving a tiny border if you like a crust edge. Don't overdo it or the bottom will get soggy.
- Whisk the Eggs:
- In a large bowl, whisk together eggs, milk, a pinch of salt, and black pepper until completely combined and slightly frothy.
- Layer the Cheese:
- Sprinkle half of the mozzarella and cheddar over the sauce. This creates a cheesy buffer between the dough and the egg mixture.
- Pour the Egg Mixture:
- Slowly pour the whisked eggs over the cheese, letting them settle into an even layer. Take your time so they distribute evenly across the pan.
- Add the Toppings:
- Scatter turkey pepperoni, the remaining cheese, bell pepper, and red onion over the top. Press them in gently so they don't slide off when you slice later.
- Bake Until Golden:
- Slide the pan into the oven and bake for 22 to 25 minutes, until the eggs are set and the cheese is bubbling and golden. The smell will drive you crazy in the best way.
- Cool and Garnish:
- Let the casserole rest for 5 minutes before slicing, then sprinkle with fresh basil or parsley. Serve warm and watch it disappear.
Save It 
Save It One morning I woke up late, reheated a slice in the microwave, and ate it in the car on the way to work. It tasted just as good as it did fresh, maybe better because I was starving and it saved me from the drive-thru. That's when I realized this wasn't just a recipe; it was my secret weapon against chaotic mornings. Now I never start the week without a pan in the fridge.
Storing and Reheating
Once the casserole has cooled completely, slice it into six portions and store them in an airtight container in the fridge for up to five days. You can also wrap individual slices in foil and freeze them for up to two months; just thaw overnight in the fridge before reheating. I like to reheat slices in the oven at 350°F for about 10 minutes to bring back that crispy edge, but the microwave works in a pinch if you're in a hurry. Either way, the flavors actually deepen after a day or two, so don't worry if you can't eat it all at once.
Customizing Your Casserole
This recipe is incredibly forgiving and loves to be tweaked. Swap turkey pepperoni for cooked sausage crumbles, diced ham, or even crumbled bacon if you want a smokier flavor. If you're vegetarian, load it up with mushrooms, spinach, tomatoes, and olives for a garden-fresh vibe. I've also stirred a handful of shredded zucchini into the egg mixture when I had extra veggies to use up, and it worked beautifully. Just remember to keep the wet-to-dry ratio balanced so the eggs still set properly.
Serving Suggestions
This casserole is filling on its own, but I love pairing it with a simple side salad dressed in lemon vinaigrette or a bowl of fresh fruit to brighten up the plate. If you're feeding a crowd, set out hot sauce, salsa, or a dollop of sour cream so everyone can customize their slice. It also works as a dinner option when you're too tired to cook something elaborate but still want something hearty and satisfying.
- Serve with a handful of mixed greens tossed in olive oil and balsamic for a light contrast.
- Add a side of roasted cherry tomatoes or avocado slices for extra color and nutrition.
- Pair with a strong cup of coffee or a tall glass of orange juice to complete the breakfast vibe.
Save It 
Save It There's something deeply satisfying about pulling a golden, bubbling pan out of the oven and knowing you just made breakfast for the entire week in under an hour. It's become one of those recipes I make without thinking, and every time, it feels like a small win.
Recipe FAQs
- → Can I make this casserole ahead of time?
Yes, you can prepare the entire casserole the night before and refrigerate it unbaked. Simply cover with plastic wrap and bake in the morning, adding 3-5 extra minutes to the cooking time if baking directly from the refrigerator.
- → What can I substitute for self-rising flour?
Mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. This creates the same leavening effect as self-rising flour for the Greek yogurt dough.
- → How do I store leftovers?
Store leftover portions in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1-2 minutes or in a 350°F oven for 10 minutes until warmed through.
- → Can I freeze this breakfast casserole?
Yes, this casserole freezes well for up to 2 months. Cut into individual portions, wrap tightly in plastic wrap and foil, then freeze. Thaw overnight in the refrigerator and reheat in the oven or microwave.
- → What other toppings can I add?
Try adding cooked turkey sausage, diced tomatoes, spinach, mushrooms, or jalapeños. You can also swap the turkey pepperoni for ham or bacon. Just ensure any meat additions are pre-cooked before adding to the casserole.
- → How many calories are in each serving?
Each serving contains approximately 270 calories with 20g of protein, 20g of carbohydrates, and 12g of fat. This makes it an excellent high-protein option for starting your day.