High-Protein Pizza Breakfast Casserole (Printable Version)

Greek yogurt dough base topped with eggs, turkey pepperoni, and cheese. Ready in 45 minutes with 20g protein per serving.

# 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 for garnish
15 - Salt and black pepper to taste

# Directions:

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 dough briefly on a lightly floured surface until smooth, approximately 2 to 3 minutes.
04 - Roll or press dough into a rectangle to fit the prepared sheet pan. Transfer dough to pan and press evenly to the edges.
05 - Spread pizza sauce evenly over the dough base.
06 - In a large bowl, whisk together eggs, milk, a pinch of salt, and black pepper until well combined.
07 - Sprinkle half of the mozzarella and cheddar cheese over the pizza sauce.
08 - Pour the egg mixture evenly over the cheese.
09 - Top with turkey pepperoni, remaining cheese, bell pepper, and red onion if using.
10 - Bake for 22 to 25 minutes, or until the eggs are set and cheese is golden and bubbly.
11 - Remove from oven. Let cool for 5 minutes, then garnish with fresh basil or parsley if desired. Slice and serve warm.

# Additional Tips::

01 -
  • It keeps you full for hours without the carb crash that usually follows a big breakfast.
  • The Greek yogurt dough is shockingly easy and tastes like real pizza crust.
  • You can slice it into six generous portions and have grab-and-go breakfasts ready in minutes.
  • It satisfies pizza cravings while sneaking in 20 grams of protein per serving.
02 -
  • If your dough feels too sticky, add a tablespoon of flour at a time until it's smooth enough to handle without sticking to your fingers.
  • Don't skip the 5-minute rest after baking; it lets the eggs firm up so your slices hold together instead of falling apart.
  • Use parchment paper if you want to lift the whole casserole out of the pan for easier slicing and serving.
03 -
  • Press the dough all the way to the edges of the pan so you get equal coverage and every bite has crust, eggs, and toppings.
  • If you prep this the night before, cover it tightly with foil and refrigerate unbaked; just add 5 extra minutes to the baking time when you pull it straight from the fridge.
  • Use a pizza cutter to slice it into perfect squares; it's faster and cleaner than a knife.
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